A classic Parsi mutton curry featuring tender meat in a tangy, sweet, and spicy tomato-onion gravy. Topped with crispy potato straws (salli), this dish offers a delightful mix of textures and flavors, perfect for a special meal.
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Tangy, protein-packed Salli Boti with soft pav & refreshing salad. A flavorful comfort food treat!
This gujarati dish is perfect for lunch. With 778.36 calories and 46.550000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Adjust to taste)
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
2 tbsp Jaggery (Grated. Brown sugar can be substituted.)
2 tbsp Apple Cider Vinegar (Or traditional sugarcane vinegar)
1.5 tsp Salt (Or to taste)
1.5 cup Water (Hot, for pressure cooking)
1 cup Salli (Crispy potato straws, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Caramelize the Onions
Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
Add the finely sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the gravy.
3
Sear Mutton and Cook the Masala
Add the marinated mutton to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, until it's browned on all sides.
Stir in the tomato puree, coriander powder, cumin powder, and the remaining 1 tsp of salt.
Cook for another 8-10 minutes, stirring occasionally, until the tomatoes darken in color and oil begins to separate from the masala.
4
Pressure Cook the Mutton
Pour in 1.5 cups of hot water and stir well, scraping the bottom of the cooker to release any browned bits.
Secure the lid of the pressure cooker. Bring to high pressure and then reduce the heat to medium-low.
Cook for about 25-30 minutes (or 6-7 whistles). The mutton should be fork-tender.
Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
5
Finish the Curry
Once the pressure has released, carefully open the lid.
Stir in the grated jaggery, apple cider vinegar, and garam masala.
Simmer the curry on low heat, uncovered, for 5-7 minutes to allow the flavors to meld and the gravy to thicken to your desired consistency.
Taste and adjust the salt, sweetness, or tanginess if needed.
6
Garnish and Serve
Transfer the Salli Boti to a serving bowl.
Just before serving, generously top with the crispy salli (potato straws) and freshly chopped coriander leaves.
Serve immediately with soft pav (bread rolls), rotis, or steamed rice.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
