Mumbai
Potato salli
Fine potato straws, the Parsi crown on everything from sali boti to akuri.
50 minTime
2 gProtein each
mildSpice
Sali on everything2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original145kcal
2 gprotein
2 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Peel the potatoes and cut them into very fine matchsticks with a julienne blade or sharp knife, dropping them into cold water.
- 2Rinse until the water runs clear and soak 10 minutes more.
- 3Drain and dry completely on towels, fluffing to loosen.
- 4Heat the oil in a deep kadai filled no more than halfway to 170°C. A straw should rise at once with steady bubbles.
- 5Fry small handfuls for 3 to 4 minutes, stirring gently to keep them apart. Do not leave the stove.
- 6Drain on paper and salt at once. Cool completely and store airtight.
Serve it like this
Pile loosely on top of a curry or eggs just before serving so it stays crisp, or serve in a bowl.
