Chef Gautam Mehrishi tells us why Salli Kheema, his variation of Salli Boti, the popular Parsi delicacy, is his favourite dish
It all began with a challenge. “Once a Parsi friend challenged me to cook something from their cuisine with a twist yet retain the authenticity of the dish,” recalls Gautam Mehrishi, executive chef, Sun n Sand hotel.
Chef Gautam Mehrishi
He made a Salli Kheema, by tweaking the dish Salli Boti. “I replaced the chunks of meat in Salli Boti with minced meat (Kheema) so that it could go really well with the crispiness of the potatoes,” explains the chef.
“The dish impressed my Parsi friend and his family, which I guess is a great achievement as they are known to love perfection in everything,”he adds. “The beauty of a Salli Kheema is that the dish can be had as a snack, a breakfast item with pav and as a main with parantha. So, I can actually relish my favourite dish any time of the day!” says the chef.
>> 2-3 potatoes
>> Oil for frying
>> 2 tbsp desi ghee
>> 2 whole dry red chillies
>> 1 tsp cumin seeds
>> 2 tsp ginger-garlic paste
>> ¼ tbsp red chilli powder
>> ¼ tbsp turmeric powder
>> 1 cup finely chopped onion
>> 1 tbsp sugar
>> 1 medium deseeded finely chopped tomato
>> ½ kg kheema (minced meat)
>>2 tsp vinegar
>> 3 tsp Worcestershire sauce
>> Salt to taste
>> Coriander leaves
>> 1 dry red chilli
>> Slice the peeled potatoes and deep-fry them to prepare salli
>> Heat desi ghee (clarified butter) in another pan
>> Fry dry red chillies, cumin seeds, ginger-garlic paste, red chilli powder, turmeric powder. Add onion in it
>> Now add sugar and tomato in it to cook for 4 to 5 minutes
>> After the mixture is cooked, add kheema and water and cook it further for another 5 to 7 minutes.
>> Now add vinegar, Worcestershire sauce, salt and water in it and cook for 15 to 18 mins
>> Keep the prepared kheema in the cutter ring and top it with the prepared salli
>> Garnish the prepared kheema with coriander leaves and a whole red chilli