Hi y’all! It feels so lovely to get back to the cooking- shooting routine. I missed it more than one can imagine. My website’s got its’ much needed make over. Yaayy! Its’ way more organized now and seems easier to navigate around. I’d be more than happy to hear about the design from you guys… even if it means telling me you didn’t like it.

I love Parsi food! I’ve made my version of Patrani Macchi before and this time I decided to get deeper. Sali Boti is something I have to try at every Parsi restaurant. I love the potato sticks and meat combination. And, of course, the legendary raspberry soda tops it all. But for me, the best part of a Parsi joint is its’ simplicity. These little eateries are only about food. No presentation, no ambience none of that drama.

Here’s my take on their signature Sali Boti. Hope you guys like it.

What you need

Meat tastes brilliant with or without the bone contrary to popular belief 😉

Heat oil in a thick bottom pan and sauté chopped onions until translucent.

Add freshly ground ginger garlic paste and continue to sauté turning the onions a beautiful deep brown.

Puree tomatoes and add at this point.

Now for the dry ingredients, chili powder, turmeric powder, salt and chopped green chili.

The fatty meat goes in next along with enough water to cover the meat.

Stir around, reduce the flame to its lowest, cover and forget about it for the next one and half hours. Keep a check on the water level though.

I utilized this time to make the Sali (potato sticks) and do many other things that I’d like to keep to myself 🙂

Peel potatoes and slice with a mandolin. I think it’s the most useful tool in the kitchen. You can however, do the same with a knife.

Stack up the slices and julienne. Its’ as simple as that.

Soak the potato sticks in saline water to get rid of the excess starch.

Drain and pat dry with kitchen towels.

Deep fry the potato sticks and go do whatever YOU want to do.

My meat took a little less than an hour to cook. Boy was I pleased!

Add the cumin powder and garam masala.

Stir in the masalas one last time and garnish with chopped coriander.

How simple was that! Top the meat with the potato sticks and gobble gobble gobble.

Tell me that doesn’t look good…

It’s all about the food…

Enough with the drama already… I’m digging in…

Hope you guys try this. I’m loving my stylish come back 🙂

Have a great day you guys!

: Sides
Cuisine: Indian/ Parsi
Prep time:
Cook time:
Total time:
Serves: 2
Meat cooked in an onion-tomato based gravy and topped with potato sticks.
  • Mutton 500 g
  • Chopped Onion 2
  • Tomato puree 1 cup
  • Ginger- garlic paste 2 tbsp.
  • Chili powder 1 tbsp.
  • Turmeric powder 1 tsp.
  • Green chili 1
  • Salt to taste
  • Cumin powder 1 tsp.
  • Garam masala ½ tsp.
  • Coriander to garnish
  • Potato for sticks
  • Oil
  1. Heat oil in a pan. Saute finely chopped onions until translucent.
  2. Add ginger garlic paste and continue until the onions turn deep brown in color.
  3. Add tomato puree, chili powder, turmeric powder, salt and chopped green chili and continue to stir.
  4. Add the mutton, toss it around, add enough water and cover and cook on the lowest flame for an hour and a half. Keep checking on the water level and add more water if need be.
  5. When cooked, add cumin powder and garam masala and put off fire. Stirand garnish with chopped coriander.
  6. For the potato sticks, julienne as shown above.
  7. Soak the sticks in salted water for 10-15 minutes. Drain, pat dry and deep fry.
  8. Serve the mutton topped with the potato sticks with your choice of bread.



  1. Tara Nair

    Hi Shyma! I landed on your blog via Indiblogger, and the website is great. This post gave me a very yummy dish, as I made and tasted it 🙂 You are going super good… I will be around checking out more recipes. Thank you so much for sharing the info(s). All the best!


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