Potato Straws (Sali)

Name: Potato Straws (Sali)
Ingredients: 2 pounds Large potatoes (Russet or Yukon Gold work best. Can substitute with sweet potatoes as mentioned in the original text.); 4 cups Ghee or Vegetable Oil (For deep frying. Original recipe suggests ghee or animal fat (lard), but vegetable oil is a standard modern substitute.); 1 teaspoon Salt (Dissolved in water.); 1 tablespoon Water (To dissolve the salt.); 4 cups Cold water (For soaking the potatoes. Quantity estimated.)

These crispy, golden potato straws are a classic Parsi side dish known as Sali, adding a delightful crunch to curries or enjoyed as a savory snack. Thinly sliced or grated potatoes are soaked to remove starch and deep-fried until perfectly crisp yet pale, seasoned simply with a traditional salt-water splash. The result is a delicate, airy texture that serves as the perfect garnish for traditional dishes like Sali Boti or Sali Murghi.

Ingredients

2 pounds Large potatoes (Russet or Yukon Gold work best. Can substitute with sweet potatoes as mentioned in the original text.)
4 cups Ghee or Vegetable Oil (For deep frying. Original recipe suggests ghee or animal fat (lard), but vegetable oil is a standard modern substitute.)
1 teaspoon Salt (Dissolved in water.)
1 tablespoon Water (To dissolve the salt.)
4 cups Cold water (For soaking the potatoes. Quantity estimated.)

Instructions

1Peel the potatoes. Cut them into very fine matchsticks (straws/sali) using a knife or a mandoline. Alternatively, as the recipe suggests, you may grate the potatoes using a coarse grater to create long shreds.
2Place the potato straws in a bowl of cold water and let them soak for a short while. Wash them thoroughly in a sieve or colander under running water until all the starch is removed and the water runs clear. This is crucial for crispness.
3Spread the washed potato straws on a clean cloth or paper towels. Pat them completely dry. Any remaining moisture will prevent them from frying properly.
4Dissolve the salt in the tablespoon of water to create a brine solution. Set aside.
5Heat the ghee or oil in a deep frying pan or kadhai over medium heat (approx 350°F/175°C). When the oil is hot (smoking slightly), add the potato straws in batches. Do not overcrowd the pan. Fry gently; do not stir too frequently at first to avoid breaking the delicate straws.
6When the straws are becoming crisp but are still white (do not let them brown or redden), carefully sprinkle a small amount of the salt water over the frying potatoes. Be careful as the oil will splatter. The water softens the potatoes momentarily; continue frying until the water evaporates and the straws become crisp again. Remove immediately with a slotted spoon and drain on paper towels.