Chef Ranveer Brar shares his recipe for Salli Boti

Updated: 13 July, 2014 10:05 IST | A Correspondent |

Chef Ranveer Brar reveals that the Salli Boti served at Ashmick’s Snack Shack at Bandra is a favourite because it is sweet, sour and spicy in equal measures

Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in his new show, The Great Indian Rasoi, on Zee Khana Khazana.

In a four-part series exclusively for sunday mid-day, the chef travels to four restaurants across the city that serve authentic regional food and shares with readers his favourite recipes that he tasted at these eateries.

Ashmick’s Snack Shack: Pali Junction, Dr BR Ambedkar Road, Bandra West

Chef Brar says, “Food is an extension of the culture it represents. Parsi food, just like all other cuisines, is one such window to the Parsi way of living. The flavours in Parsi cuisine are inspiring for chefs who use Indian flavours to enhance global food,” believes Brar.

He adds that there are many reasons to visit Ashmick’s Snack Shack. “But it is the Salli Boti served here which makes this place so unforgettable. The dish has the perfect balance of three basic tastes — sweet, sour and spicy,” he says.

Salli Boti

>> 500 gms chopped onion
>> 2 tsp garam masala from Motilal Masalas at Grant Road 
>> 1 tsp turmeric powder
>> 1 tsp cumin powder
>> 2 deghi mirch 
>> 1 tsp bhuna jeera (dry roasted cumin seeds)
>> 2 garlic pods
>> 1 green chilli
>> 4 tsp ginger garlic paste
>> 1 cup fresh tomato puree 
>> 1/4 cup Navsari sugar cane vinegar 
>> 750 gm mutton boti (cubes)
>> 12 soaked dry apricots, deseeded and halved 
>> Oil for frying 
>> Salt to taste

>> Make a paste with the Kashmiri red chillies, dry roasted cumin seeds, garlic and green chillies. Set it aside
>> Marinate the boti in 3 tsp ginger garlic paste, salt and the above paste for a couple of hours
>> Add oil in a wok, add the boti and fry it till it is almost done. Keep it aside 
>> In a pan, add oil, add chopped onion and cook till it turns soft. Add the masalas, ginger garlic paste, fresh tomato puree and salt. 
>> Add a little water and allow the mixture to cook. Add the apricots and vinegar and let the mixture reduce 
>> Add the cooked boti and stir for some time 
>> Garnish with salli

First Published: 13 July, 2014 07:15 IST

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