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5 traditional recipes to bring in Parsi New Year

By Mini Ribeiro
Last updated on: August 16, 2016 01:49 IST
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Usher in Parsi New Year with delicious traditional dishes, says Mini Ribeiro.

Who can resist a Parsi meal of Salli Boti, Dhansak with brown rice, Chicken Farcha, Raspberry Soda and rounded off with a Lagan Nu Custard (popular creamy dessert)?

While most people across India wait to be invited to a Parsi lagan (wedding) or a Navjote feast to savour an elaborate Parsi meal, or at best in a few restaurants serving Parsi cuisine, Mumbaikars are comparatively luckier.

Mumbai boasts of a fair amount of places offering Parsi cuisine, some iconic and traditional, and others contemporary.

There is something innately heart-warming and comforting about Parsi cuisine.

It may be influenced by other cultures and cuisines, yet, Parsi food is unique and has a distinct character of its own.

This year, Parsi New Year falls on August 17.  Here are five delectable Parsi recipes from chefs across Mumbai.

Salli Boti

Salli Boti by executive chef, Sudhir Pai, Holiday Inn, Mumbai International  Airport.

IMAGE: Salli Boti by executive chef, Sudhir Pai, Holiday Inn, Mumbai International Airport


  • 1 kg goat meat, cut into 1 1/2 to 2 inch cubes
  • 4 tbsp refined oil
  • 4 medium size onions, finely sliced
  • 2 tbsp ginger paste
  • 1 tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 3 large tomatoes, finely chopped
  • 3 tbsp apricot puree (made of dry apricots soaked in warm water and pureed)
  • 1 tbsp white vinegar
  • 1/2 cup coriander leaves, finely chopped
  • Salt to taste

For the salli

  • 5 large potatoes, peeled and julienned
  • Refined oil for deep frying the potato sticks


  • Heat oil in a heavy bottomed pan.
  • Add onions and fry until they begin to turn pale golden in colour.
  • Add ginger paste, garlic paste and meat. Fry until the meat begins to turn brown.
  • Add turmeric powder and red chilli powder. Stir well.
  • Continue frying until the oil begins to separate from the meat. This could take up to 10 minutes and it indicates that the spices are well cooked.
  • Add tomatoes and salt to taste.
  • Pour a cup of hot water and mix well. Cover and cook until the meat is tender.

For salli

  • Heat oil in a pan.
  • Deep fry the julienned potatoes on low to medium heat.
  • Cook until potato sticks are crispy and pale golden in colour.
  • Drain the fried potato sticks on paper towels. Keep it aside.
  • Once meat is cooked, add apricot puree and vinegar to the curry. Stir well.
  • Cook for another two to three minutes. Remember that the dish must have fairly thick and very little gravy when it's done.
  • When cooked, remove the pan from the heat.
  • Add chopped fresh coriander leaves.

To assemble

  • Serve in a curry dish and garnish with the salli.

Chicken Dhansak

Chicken Dhansak by Pala Fala, Atria Mall, Worli Mumbai.

IMAGE: Chicken Dhansak by Pala Fala, Atria Mall, Worli, Mumbai.


  • 3/4 cup fresh pineapple pieces
  • 1/2 cup pineapple pieces, juiced
  • 2 1/2 cups curry base sauce
  • 3/4 cup dried yellow split peas
  • 3/4 cup red lentils
  • 1 1/2 cup vegetable broth
  • 2 boneless skinless chicken breasts, cut into one inch cubes
  • 2 small handfuls cilantro leaves, roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp salt


  • Soak peas in cold water for 10 minutes.
  • Once done, rinse them several times.
  • Drain and place the peas into a medium size saucepan with two cups of cold water. Bring to a boil, and reduce heat to a simmer.
  • Skim foam from the surface occasionally.
  • When peas have cooked for 20 minutes, most of the water is gone and the peas should be nearly tender. Cover and reduce heat to very low.
  • While peas are cooking, rinse lentils in cold water. Drain well, place into a small saucepan. Add vegetable broth.
  • Heat the saucepan and bring it to a boil. Cook for 10 minutes.
  • Reduce heat to a low simmer. Cook for five more minutes to absorb the extra liquid. (The lentils will turn to mush and look like oatmeal.)
  • Take a large saucepan or a dutch oven.
  • Simmer and heat the base sauce.
  • Add cooked lentils, chicken chunks and pineapple juice. Simmer for five minutes.
  • Check peas. Turn off the heat and uncover when tender (Don't worry if there is extra liquid).
  • Add cumin, chilli powder, half of the peas (drained), pineapple pieces and a small handful of cilantro to the curry mixture. Cook gently for another 10 minutes.
  • A few minutes before serving, add remaining peas, cilantro and salt.
  • Serve with rice (plain basmati or pulao) or flat-bread.

Marghi na Kheema na Pattice

 Marghi na Kheema na Pattice by Dinshaw Xpress Cafe, Oshiwara, Mumbai.

IMAGE: Marghi na Kheema na Pattice by Dinshaw Xpress Cafe, Oshiwara, Mumbai.


  • 250 gm mashed potatoes
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp black pepper powder
  • 2 1/2 kg raw chicken breast
  • 1/2 onion paste
  • 3 green chilles paste
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1/4 cup vinegar
  • 1 tbsp sugar
  • 1/4 cup skinned almonds, finely chopped
  • 3 eggs
  • Bread crumbs
  • Refined oil
  • Salt


  • Heat one tablespoon of oil in a pan.
  • Fry the onion until it turns brownish.
  • Add chopped ginger and garlic paste, green chillies paste, garam masala and red chilli powder to it. Mix well for three minutes.
  • Add minced chicken and allow it to cook in its own juice. If required, add some water.
  • When chicken is soft, add almonds and cook for two minutes.
  • Add vinegar and sugar. Cook until it's dry.
  • Place mashed potatoes, salt and pepper in a plate and mix until soft.
  • Sprinkle chopped coriander and make small balls of the mixture.
  • Grease your hands with oil. Place one potato ball in the left hand and pat it into a circle
  • Place one tablespoon of cooked minced chicken in the centre of the potato circle and cover the mince into a patties.
  • After stuffing all the potato balls, place a pan half full of oil on medium flame.
  • Whisk the eggs. Spread breadcrumbs on a steel plate.
  • Cover all the patties in the crumbs one by one.
  • When the oil is hot enough, lower the flame and dip the patties into the whisked eggs.
  • Gently place the patties in the oil.
  • Fry not more than three patties at a time.
  • Fry them until golden brown. Serve with onion rings.

Eggs Kejriwal

Eggs Kejriwal by Soda Bottle Openerwala, BKC, Mumbai.

IMAGE: Eggs Kejriwal by Soda Bottle Openerwala, BKC, Mumbai


  • 2 eggs
  • 1 bread slice
  • 1 fried chilli, chopped
  • 25 gm sauted mushroom
  • 50 gm cheese sauce
  • 1 cheese slice
  • 50 gm cheese, grated


  • Cut the corners of the bread.
  • Toast it in the oven without butter. Cut into four pieces.
  • Add mushrooms, cheese sauce and green chillies.
  • Place the cheese slice on top of the mushrooms.
  • Cook an egg sunny-side up. Put it on top of the bread.
  • Top it up with grated cheese, salt and pepper.
  • Bake it in the oven till the cheese has melted.
  • Serve.

Patra Ni Macchi

Patra Ni Macchi by chef Tehmtan, Sofitel Mumbai, BKC.

IMAGE: Patra Ni Macchi by Chef Tehmtan, Sofitel Mumbai, Bandra Kurla Complex


  • 6 slices pomfret
  • 2 tsp salt
  • 8 pieces banana leaves

For the chutney

  • 1 fresh coconut, grated
  • 1 stalk fresh coriander
  • 8 pieces green chilies
  • 1 tbsp cumin seeds
  • 5 pieces garlic cloves
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 tbsp lemon juice


  • Grind coconut, chopped coriander leaves, green chilies, cumin seeds and garlic cloves to make the chutney.
  • Add sugar, salt and lemon juice to the same.
  • Cut banana leaves vertically and keep the centre stalk aside.
  • Coat each slice of fish with the chutney.
  • Lay the cut leaves across each other, whilst keeping the fish in the centre.
  • Start rolling the fish along with the leaf.
  • Keep the stalks of the leaves in a pan with hot water.
  • Place the rolled fish on the stalks.
  • Allow to steam for 30 minutes or more until the fish is cooked.
  • Serve hot.

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Mini Ribeiro Mumbai