Name: Rotli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 cup Lukewarm Water (Adjust as needed); 0.5 tsp Salt; 1 tbsp Oil (Any neutral vegetable oil); 2 tbsp Ghee (Melted, for brushing)

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Salli Boti Recipe - Authentic Parsi Dinner | CraftMyMeals

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.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)

Instructions

1
Prepare the Dough
- In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
- Add 1 tbsp of oil and mix it into the flour with your fingertips.
- Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
- Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
- Cover the dough with a damp kitchen towel or a lid.
- Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
- After resting, knead the dough again for one minute to make it smooth.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
- On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
- Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
- Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
- Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
- Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
- The rotli will puff up like a balloon within seconds.
- Immediately flip it to cook the other side on the flame for just 2-3 seconds.
- Remove from the flame.
6
Finish and Serve
- Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
- Repeat the rolling and cooking process for the remaining dough balls.
- Serve hot with your favorite dal, sabzi, or curry.

Salli Boti with Rotli

Nutrition per Serving

Recipes in this Meal

1. Salli Boti

Ingredients

2. Rotli

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About Salli Boti with Rotli

Instructions

Ingredients

Instructions