Salli Marghi

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A delightful meat dish made using the Parsi method with Indian spices. A traditionally extraordinary cuisine.

Recipe Facts



Prep time

10 mins

Cook time

35 mins



HOW TO MAKE SALLI MARGHI (Stepwise Instruction with video)

1. Take 4 potatoes, wash and peel them.

2. You can make the salli or potato stick fries by using two cutting methods, first style is by using a knife and second style is by using a manual grater.

3. Slice the potatoes into thin slices with a knife to make perfect potato sticks. Note, If you are using a very sharp knife to make the slices be caution not to cut your fingers. Making Salli using a knife is more time consuming than using a grater but you get a slightly different style which you’ll see towards the end of our preparation.

4. Now, put the potato sticks in a large bowl with water filled 3/4th amount at least. Rinse the potato sticks with water 2-3 time until the water till you get a clear water on rinsing.

Note: Rinsing the potato sticks in cold water will help to reduce the amount of unhealthy starch from the potato.

5. Grate the potatoes with the help of a manual or electric grater.

6. Dip the grated potato sticks into a large bowl of water and rinse them same as the earlier method.

7. Place the rinsed/washed potato sticks into a separate bowl for later use.

8. Heat 6 cups (approx.) of water in a bowl.

9. Add the sliced potato sticks into the heating water.

10. Add 2 tsp of salt into that boiling water. Note: Adding salt into water while boiling the potato gives it a mild salty flavour. You can completely avoid the salt if you didn’t want it salty or put according to your taste preference.

11. Boil the potato sticks for 2-3 minutes.

Note: This step is called blanching, and here we are removing excess starch from the potato sticks, this prevents them getting brown due to oxidation while storage.

12. Take out the blanched Salli (potato sticks) into a kitchen towel.

13. Pat it dry with a dry kitchen towel.

Cooking Tip: Removing moisture from the potato sticks before frying them prevents it from being soft and soggy.

14. Add 2 tbsp of corn flour into the potato sticks.

Cooking Tip: Adding corn flour before frying makes it more crispy and crunchy.

15. Mix the corn flour and potato sticks properly, make sure every strand of potato stickssalli is well coated.

16. Heat the oil for frying.

17. Add the potato stickssalli into it.

18. Let it fry on a medium to high heat.

19. Fry until the sticks turn light brown colour and crispy in texture.

20. The delicious potato fired sticks or Salli is ready.

Is this considered a fusion food because it is a dish produced by the combination of two cultures?

Traditionally or during the historic days, it would be known as a fusion food since Parsis were generally new to India and their method of cooking brought new variety to Indian dishes.

Why is it called a Parsi dish?

Because it was made by the Parsi group that migrated to India quite long ago. Now it is proudly called a Parsi dish due to its unique taste and the cooking method it presents.

What is ‘Salli’ exactly?

Sali can be directly translated to ‘sticks’ in Parsi language, but in the culinary world, it has come to be known as potato sticks itself since they are very widely used in Parsi dishes.

Is the preparation for Salli easy?

It is considerably easy. But requires a good idea to get the perfectly made Sallis for your dishes. Follow the recipe we prepared for you.

Recipe Card

Salli Marghi

Course: Main CourseCuisine: IndianDifficulty: Hard


Prep time


Cooking time




Total time



Salli Marghi – Chicken with Crispy Fried Potato sticks is an awesome Parsi-style chicken recipe. This delicious dish is served during major functions – events & parties. Learn how to make this crispy and crunchy Salli Marghi recipe with easy-to-follow steps by Urban Teapot.


  • Marinating the chicken
  • 500 gm Chicken

  • 1/2 tsp Salt

  • 1/4 tsp Turmeric powder

  • 1/2 tsp Red chili powder

  • 1 tsp Coriander powder

  • Preparing Salli Marghi
  • 3 tbsp Cooking oil

  • 3 pc Green cardamom

  • 1 tsp Cumin seeds

  • 6 pc Black peppercorns

  • 1 pc Cinnamon stick

  • 1 pc Bay leaf

  • 2 pc Onion chopped

  • 1 tbsp Ginger garlic

  • 1 pc Tomato chopped

  • 1/2 tsp Salt

  • 1/2 tsp Turmeric powder

  • 1 tsp Kashmiri red chili powder

  • 1 tsp Coriander powder

  • 3/4 cup Water

  • 1 tsp Brown sugar

  • 1 tsp Vinegar

  • 2 tbsp coriander freshly chopped


  • Marinating the Chicken
  • Into a large bowl take chicken 500 gm, salt 1/2 tsp, turmeric powder 1/4 tsp, red chili powder 1/2 tsp, coriander powder 1 tsp – mix it well and let it marinate for about half an hour.
  • Preparing Salli Marghi
  • Into a heating pot add cooking oil 3 tbsp, green cardamom 3 pods, bay leaf 1 pc, cinnamon stick 1 pc, black peppercorns 6 pc, cumin seeds 1 tsp, sliced onion 2 pc and fry till onion is light brown on med-high heat.
  • Add ginger garlic 1 tbsp and cook for about 2-3 minutes until the raw ginger garlic smell goes off.
  • Add chopped tomato 1 pc and let it cook for about 5-6 minutes on medium heat until it gets soft.
  • Add salt 1/2 tsp, turmeric powder 1/2 tsp, Kashmiri red chili powder 1 tsp, coriander powder 1 tsp and cook the spices for about 1-2 minutes on low heat.
  • Add marinated chicken and cook it for about 5-6 minutes on medium to high heat.
  • Add water 3/4 cup into it – cover & cook for about 12-15 minutes on medium heat.
  • Add brown sugar 1 tsp, vinegar 1 tsp, freshly chopped coriander 2 tbsp stir it properly and let it cook for about last 1-2 minutes on high heat.
  • Once the delicious chicken curry is ready. Garnish with crispy Salli (Fried potato sticks) on top.
  • Visit our next recipe on the recipe page if you’d like to know how to prepare Salli (potato fried sticks) at home.

Recipe Video


  • You can use homemade Salli or get ready-made from the market.
  • Reduce the red chili powder and spice levels if you are cooking for the kids.
  • Please feel free to adjust the salt according to your taste and diet.

Nutrition Facts

Nutrition Facts

3 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 18.7g 29%
    • Saturated Fat 2.1g 11%
  • Cholesterol 107mg 36%
  • Sodium 915mg 39%
  • Amount Per Serving% Daily Value *
  • Potassium 877mg 26%
  • Total Carbohydrate 12.1g 5%
    • Dietary Fiber 3.7g 15%
    • Sugars 5.1g
  • Protein 37.2g 75%
  • Calcium 4%
  • Iron 11%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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