Salli Boti

Egg Chicken Chop Oeuf plein air Poulet haché épicé Pickles Masala ketchup

एग चिकन चॉप

Salli boti Agneau d'Aveyron Pommes paille Oignons caramélisés Tomates

साली बोती

Brioche beurrée, Croquette de pomme de terre, Chutney menthe coriandre, Crumble de piment

Vada Pav

Coque de blé soufflé, Farce pommes de terre épicée, Trio de chutney

Dahi Puri

In a large bowl combine the cubed mutton, whisked yogurt, ginger-garlic paste, red chili powder, turmeric and 1.5 tsp salt. Mix thoroughly so the yogurt and spices coat each piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Marinate the mutton

Heat a small dry skillet over medium heat. Add coriander seeds, 1 tbsp cumin seeds, black peppercorns, cinnamon stick, 4 cardamom pods and cloves. Dry-roast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Remove from heat and let cool.

Dry roast whole spices

Remove stems from dry red chilies. Place them in warm water to soften for 10 minutes, then drain, reserving a little soaking liquid.

Soak and soften chilies

In a medium skillet heat 3 tbs oil over medium heat. Add the sliced onions and sauté, stirring frequently, until deeply golden and caramelized, about 15–20 minutes. This deep color gives the gravy its characteristic brown-red hue. Remove half the onions for garnish (optional) and keep the rest for grinding.

Fry onions for paste

In a blender add the cooled roasted spices, softened chilies, caramelized onions reserved for paste, mace and shahi jeera if using, and 2–3 tbs of the chili soaking liquid or plain water. Grind to a smooth paste, adding a little more water if necessary. Taste a tiny bit (careful, hot) and adjust heat with more chilies if desired.

Grind the masala paste

Heat 2 tbs of the ghee/oil in a heavy-bottomed pot or deep pan over medium-high heat until shimmering. Remove excess marinade from mutton (reserve marinade) and add the meat in a single layer, searing in batches if necessary so pieces brown rather than steam. Brown on all sides, about 6–8 minutes. Remove and set aside.

Brown the marinated mutton

In the same pot add remaining 2 tbs ghee/oil. Add 1 tsp cumin seeds, bay leaf, 2 cardamom pods and 1 inch cinnamon stick. Fry for 30 seconds until aromatic. Add the finely chopped onion and sauté until translucent and lightly browned, about 5–7 minutes.

Temper whole spices and onion

Stir in the tomato puree and cook until oil separates slightly, about 6 minutes. Add the prepared masala paste and cook, stirring often, for 6–8 minutes until the raw smell disappears and the oil begins to separate from the paste.

Cook tomato and masala paste

Return the browned mutton to the pot along with any juices that accumulated. Add the reserved marinade, pour in 400 ml water or stock, bring to a gentle boil. Reduce heat to low, cover partially and simmer until the mutton is fork-tender, about 1 to 1.25 hours depending on cut. Alternatively, pressure cook 3–4 whistles and then simmer to reduce gravy if using a pressure cooker. Stir occasionally and check liquid level; add a little more water if it dries out before the meat is tender.

Combine meat and simmer

Once the meat is tender and the gravy has reached desired thickness, check seasoning. Add 0.5 tsp salt (adjust to taste), 0.5 tsp freshly ground black pepper and 0.5 tsp garam masala. Stir and simmer uncovered 4–5 minutes to marry flavors.

Adjust seasoning and thicken

Turn off the heat and stir in 1 tbs lemon juice and 2 tbs chopped fresh coriander. Spoon the curry into a serving dish.

Add lemon and garnish

Sprinkle the fried thin potato sticks (salli) generously over the top just before serving so they remain crisp. If you reserved some caramelized onions earlier, scatter them too for extra texture and flavor.

Top with salli

mutton (boneless, cubed)

plain yogurt (thick, whisked)

ginger-garlic paste

red chili powder

turmeric powder

salt

onions (large, thinly sliced)

dry red chilies

coriander seeds

cumin seeds

black peppercorns

cinnamon stick

green cardamom

cloves

mace (optional)

shahi jeera (caraway) or roasted cumin, ground (optional)

oil (for frying / searing paste)

ghee or vegetable oil

bay leaf

onions (finely chopped)

tomato puree

water or meat stock

salt (adjust)

black pepper (freshly ground)

garam masala powder

lemon juice

fresh coriander (cilantro), chopped

fried thin potato sticks (salli) or julienne fried potatoes

In a large bowl combine ground chicken, finely chopped onion, green chili, minced garlic, grated ginger and chopped coriander. Add garam masala, red chili powder, ground cumin, salt, and black pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed.

Prepare mixture

Add the egg and bread crumbs to the mixture. Mix until the mixture holds together when pressed—add an extra tablespoon of breadcrumbs if it's too wet. Cover and refrigerate for 15–20 minutes to firm up.

Bind and rest

Divide the mixture into 4 equal portions (for 4 servings). Shape each portion into a round patty about 1–1.25 cm thick. Dust lightly with breadcrumbs if needed to prevent sticking.

Shape patties

Heat 3 tablespoons oil in a heavy skillet over medium heat. When the oil is hot, add patties (do not overcrowd; cook in batches if necessary). Cook 4–5 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer cooked patties to a wire rack or plate lined with paper towel to drain.

Pan-fry patties

Option A — Sunny-side / fried: Heat 1 tablespoon butter in a nonstick pan over medium-low. Crack 1 egg into the pan, season lightly with 1/8 tsp salt and a pinch of pepper, cook until whites set and yolk reaches desired doneness (about 2–3 minutes for runny yolk). Repeat for remaining eggs. Option B — Soft scramble: Whisk 4 eggs with 2 tablespoons milk, 1/2 tsp salt and 1/4 tsp pepper. Melt 1 tablespoon butter in a pan over low heat; add egg mixture and stir slowly until soft curds form. Remove before fully set — eggs will finish cooking from residual heat.

Make scrambled or fried eggs

Place a bed of mixed salad leaves and sliced tomato on each plate. Put a warm chicken patty on the salad, then top each patty with a fried egg (or spoon of soft scramble). Garnish with fresh coriander and a lemon wedge.

Assemble chops

In a small bowl combine tomato ketchup, chipotle or red chili paste, chaat masala, lemon juice, honey and 1/4 tsp salt. Stir until smooth and taste—adjust spice, sweetness or salt to preference.

Quick masala ketchup

If using whole pickles, slice them thinly. Arrange pickles alongside each assembled chop or layer a few slices directly on top of the patty beneath the egg for acidity and crunch.

Prepare pickles

Drizzle masala ketchup around or over the egg-chicken chop. Add pickles on the side or on the patty as preferred. Finish with a squeeze of lemon, sprinkle of chopped coriander, and serve immediately while patties and eggs are warm.

ground chicken

onion (finely chopped)

green chili (finely chopped)

garlic (minced)

fresh coriander (finely chopped)

ginger (grated)

garam masala

ground cumin

bread crumbs

egg (for binding)

oil (for shallow frying)

large eggs (free-range / oeuf plein air)

butter

milk

black pepper

store-bought or homemade pickles (sliced)

tomato ketchup

chipotle or red chili paste

chaat masala

honey

mixed salad leaves

sliced tomatoes

lemon wedges

fresh coriander (chopped)

In a large bowl combine yogurt, lemon juice, ginger paste, garlic paste, red chili powder, ground coriander, ground cumin, turmeric and 1 tsp salt. Add the lamb cubes and 2 tbsp vegetable oil. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate lamb

If short on time, let marinate 30–60 minutes at room temperature, but longer improves tenderness and flavor.

Peel the potatoes and rinse. Use a mandoline, julienne slicer, or a sharp knife to cut potatoes into very thin matchstick (straw) strips — the thinner the crisper. Rinse the cut potatoes in cold water until water runs clear to remove excess starch.

Prepare potatoes

Blanch the potato straws in lightly salted boiling water for 1 minute, then immediately drain and spread out on a clean kitchen towel to dry completely (about 20–30 minutes).

Heat 3–4 cups vegetable oil in a deep heavy pot to 180°C (350°F). Fry the dried potato straws in batches, using a spider or slotted spoon, until golden and crisp (about 2–3 minutes per batch). Do not overcrowd. Transfer to paper towels and season with 1 tsp salt while hot. Keep warm and very crisp; they will be used as garnish on top of the dish.

Fry salli

Heat 2 tbsp ghee in a wide heavy-bottomed pan over medium heat. Add the thinly sliced onions and 1 tsp sugar. Cook, stirring occasionally, until deeply golden brown and caramelized, 20–30 minutes. If onions begin to stick, lower heat and add 1–2 tbsp water to deglaze.

Caramelize onions

In a separate heavy skillet or the same large pan (push onions aside), add a little oil if needed and add the marinated lamb pieces in a single layer. Brown the lamb on all sides over medium-high heat for 6–8 minutes; this seals juices and develops flavor.

Brown the lamb

Once browned, combine the lamb with the caramelized onions.

Add the chopped tomatoes, slit green chilies, paprika and remaining 1/2 tsp salt to the lamb and onions. Stir, reduce heat to medium-low, cover partially and simmer. Cook until tomatoes break down and the oil separates from the masala, about 20–25 minutes. Stir occasionally, scraping any browned bits from the pan.

Build the sauce

If the mixture looks dry before the lamb is tender, add 100–150 ml water, cover and continue simmering until lamb is fork-tender (total cooking time for lamb after browning about 40–50 minutes depending on cut).

When lamb is tender and sauce is glossy, stir in garam masala and chopped cilantro. Adjust salt and heat to taste. Simmer uncovered 2–3 minutes more so flavors meld.

Finish seasoning

Transfer the cooked lamb (boti) to a warm serving dish. Heap a generous nest of freshly fried salli (potato straws) over the top so they stay crisp.

Garnish with additional chopped cilantro, mint leaves (optional) and lemon wedges on the side. Serve immediately so the salli remain crisp, accompanied by steamed basmati rice, flatbread or a simple salad.

lamb shoulder, boneless and cut into 2–3 cm cubes

plain yogurt

fresh lemon juice

ginger paste

garlic paste

red chili powder (adjust)

ground coriander

vegetable oil

ghee or clarified butter

large onions, thinly sliced

tomatoes, ripe, finely chopped

green chilies, slit (optional)

paprika (for color)

fresh cilantro, chopped

large potatoes, peeled

vegetable oil for deep frying

salt (for potatoes)

sugar (for caramelizing onions)

fresh mint leaves (optional)

Place peeled and cubed potatoes in a pot, cover with cold water, add 0.5 tsp salt, bring to a boil and simmer until very tender (15–20 minutes). Drain thoroughly and return to the pot; mash until smooth and mostly lump-free. Let cool slightly.

Cook potatoes

Heat 1 tbs oil in a small skillet over medium heat. Add mustard seeds and cumin seeds; when they begin to pop (about 30 seconds), add chopped onion and saute until translucent, 3–4 minutes. Add green chilies, ginger paste and garlic paste; cook 30–45 seconds until fragrant. Add turmeric, curry leaves (if using) and a pinch of salt, stir 15 seconds. Transfer this tempering into the mashed potatoes. Add chopped cilantro and 1 tbs lime juice and the remaining 0.5–1 tsp salt (adjust to taste). Mix thoroughly, check seasoning, and form into 6 even oval balls (about 90–110 g each). Chill 10 minutes to firm up if needed.

Prepare tempering and mix

In a deep, heavy pan heat oil to 170–180°C (340–360°F) for deep frying. If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without burning immediately.

Heat frying oil

Whisk together besan, rice flour, ajwain or cumin powder, chili powder, 0.75 tsp salt and baking soda (if using). Gradually add about 0.75 cups water while whisking to form a smooth, thick batter that coats the back of a spoon (consistency like pancake batter but slightly thicker). Adjust with a tablespoon more water if too thick. Keep batter lump-free.

Working quickly, dip each potato ball into the gram flour batter to coat completely, letting excess drip off. Carefully lower into hot oil and fry in batches (do not overcrowd) until golden brown and crisp, 3–5 minutes, turning to cook evenly. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (90–100°C) while finishing remaining croquettes.

Place mint, cilantro, green chili, ginger, lime juice, sugar, salt and 2 tbs water in a blender. Pulse until a smooth, bright green paste forms, adding up to 1–2 tbs more water if necessary to reach a spreadable consistency. Taste and adjust salt/sugar/lime. For a silkier texture, add 1 tsp olive oil and give one more quick pulse. Transfer to a bowl and refrigerate until assembly.

Toast dried red chilies in a dry skillet over medium heat 1–2 minutes until fragrant but not browned. Let cool slightly, then roughly chop and pulse in a small food processor with toasted sesame seeds, fennel seeds, salt and 0.5 tsp neutral oil to form a coarse crumble (not a fine powder). Adjust salt to taste. Alternatively, grind by hand with a mortar and pestle.

Halve brioche buns and lightly toast cut sides in a skillet with 3 tbs unsalted butter and 1 tbs olive oil over medium heat until golden and slightly crisp, about 1–2 minutes per side. Sprinkle a light pinch of 1/4 tsp salt across the buttered faces while toasting for balance. Keep warm.

Spread 1/2 tbs of mint-coriander chutney on the bottom half of each toasted bun. Place a hot potato croquette on top. Spoon about 1/2 tbs tamarind-date chutney (if using) over the croquette. Sprinkle about 1/2 tsp of the red chili crumble over the chutney. Add a few raw onion slices and a small smear (about 1/2 tbs) more mint chutney on the top half, then close the bun. Serve immediately, with extra chutney and crumble on the side.

brioche buns (medium size)

unsalted butter

olive oil

potatoes (starchy, e.g., russet), peeled and cubed

yellow onion, finely chopped

fresh green chilies, finely chopped

mustard seeds

curry leaves (optional)

lime juice

oil for frying

besan (gram/chickpea flour)

rice flour (for extra crisp)

ajwain (carom) or cumin powder

baking soda (optional, for lighter crust)

water

fresh mint leaves, packed

fresh cilantro (coriander) leaves, packed

green chilies

fresh ginger

sugar

olive oil (optional, to smooth)

dried red chilies (mild or medium), seeds removed

toasted sesame seeds

fennel seeds

neutral oil

raw onion slices

tamarind-date chutney or sweet chutney (optional)

Si vous utilisez puris prêts à l'emploi, vérifiez qu'ils sont intacts et croquants. Réservez dans un bol couvert pour éviter qu'ils ne ramollissent. Si vous faites les puris vous-même, chauffez l'huile à 180 °C et faites frire de petites galettes de pâte de semoule/farine jusqu'à gonflement et dorure, égouttez sur papier absorbant. Laisser refroidir complètement avant de garnir.

Cuire les pommes de terre: mettre les cubes dans une casserole, couvrir d'eau, porter à ébullition et cuire 10–12 minutes jusqu'à tendreté. Égoutter et écraser grossièrement avec une fourchette.

Chauffer 2 tbs d'huile dans une poêle à feu moyen. Si utilisé, ajouter les graines de moutarde et les laisser sauter 30 secondes jusqu'à ce qu'elles crépitent.

Ajouter le cumin en poudre, coriandre moulue, poudre de piment, curcuma et cuire 30 secondes pour libérer les arômes. Ajouter les pommes de terre écrasées, saler et sucrer, bien mélanger pour enrober les pommes de terre des épices. Cuire 2–3 minutes en pressant légèrement pour sécher l'excès d'humidité.

Hors du feu, incorporer le jus de citron et 2 tbs de coriandre fraîche hachée. Rectifier l'assaisonnement. Laisser refroidir à température ambiante.

Si vous utilisez chutneys prêts, mettre le tamarin et le vert dans des bols séparés. Pour le chutney de yaourt: battre le yaourt pour qu'il soit lisse, ajouter 1 tsp de sucre, 1/4 tsp de sel et 1/2 tsp de poudre de cumin grillé, goûter et ajuster. Le yaourt doit être légèrement sucré et fluide (ajouter 1–2 tbs d'eau si trop épais).

Goûter chaque chutney et ajuster: tamarin sucré-acide, vert frais et piquant, yaourt doux et acidulé.

Préparez une assiette ou un plat peu profond. Ouvrez délicatement le dessus de chaque puri (ou percez une petite ouverture) pour créer une cavité pour la farce.

Remplir chaque puri d'environ 1 cuillère à café (≈5–7 g) de farce de pommes de terre. Ne pas trop remplir pour éviter que la coque se casse.

Ajouter 1/2 cuillère à café de chutney de tamarin puis 1/2 cuillère à café de chutney de coriandre-menthe sur chaque puri (quantités approximatives; ajuster selon goût).

Napper généreusement chaque puri de 1 cuillère à soupe de yaourt assaisonné. Vous voulez une couche visible de yaourt mais pas trop liquide pour détremper rapidement la coque.

Saupoudrer chaque puri d'un peu de sev (≈1 teaspoon), quelques graines de grenade, une pincée de poudre de piment rouge et une pincée de chaat masala/poudre de coriandre. Garnir de coriandre fraîche hachée.

Servir immédiatement sur un plat, en empilant les puris côte à côte. Donnez des chutneys supplémentaires à part pour ceux qui souhaitent rajouter. Dégustez dès que possible afin que les puris restent croustillants.