Sali
Veg
Vegan
Ultra-fine potato straws deep-fried in oil until pale golden and completely crisp — the defining Parsi crunchy topping and accompaniment, omnipresent on the Parsi table much as pappads are in other communities. Commercially produced sali from specialist Parsi shops in Mumbai is a prized product; home-made sali requires a mandoline or very sharp knife and exact frying temperature to achieve the right fineness without burning. Piled on top of sali boti and jardaloo murghi at serving, and eaten on the side with virtually any Parsi meal.
Cuisines
Parsi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | potatoes |
| 1 cup | vegetable oil |
| 1 teaspoon | salt |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
Instructions
- 1 Peel and cut the potatoes into thin matchstick-sized strips.
- 2 Soak the potato strips in cold water for 10 minutes to remove excess starch.
- 3 Drain the potatoes and pat them dry with a clean kitchen towel.
- 4 Heat the vegetable oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, add the cumin seeds and let them splutter.
- 6 Carefully add the potato strips to the hot oil in batches to avoid overcrowding.
- 7 Fry the potatoes until they are golden brown and crispy, about 5-7 minutes per batch.
- 8 Remove the fried potatoes with a slotted spoon and drain them on paper towels.
- 9 In a large bowl, combine the fried potatoes with salt, turmeric powder, and red chili powder.
- 10 Toss the potatoes gently to ensure they are evenly coated with the spices.
- 11 Serve the sali hot as a crispy topping or side dish.
Tips
Ensure the potatoes are completely dry before frying to achieve maximum crispiness.