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Potato Salli | Homemade Potato Salli | Salli Batata | Potato Sticks |

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Tarla Dalal

25 May, 2017

Potato Salli | Homemade Potato Salli | Salli Batata | Potato Sticks |

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Table of Content

About Potato Salli, Homemade Potato Salli

Ingredients

Methods

How to make Potato Salli, Homemade Potato Salli

Nutrient values

Potato Salli | Homemade Potato Salli | Salli Batata | Potato Sticks |

Potato Salli, also known as Salli Batata or Potato Sticks, is a classic crunchy snack made from thinly cut potato fingers that are treated, dried, and fried to perfection. This popular sev-like snack is loved for its irresistible crispiness and mild salty flavour. What makes Homemade Potato Salli truly special is the traditional method used to remove excess starch, which results in a light, crunchy texture that stays crisp for days. Whether you enjoy it as a standalone snack or use it as a garnish, its appeal is truly timeless.

The process begins with thin potato fingers, which form the base of the recipe. These strips are immersed in boiling water along with alum (phitkari) tied in a muslin cloth. The alum helps remove starch from the potatoes, ensuring that the Potato Salli becomes perfectly crisp after frying. Once the alum is discarded, salt is added to season the potatoes as they continue to cook. This partial cooking—only to about 80%—is key to achieving the ideal texture later.

After cooking, the potato fingers are drained completely to eliminate excess moisture. Drying plays a significant role in the final crunch of Potato Sticks, making sun-drying an important step. Spreading the potatoes on a large plate and covering them with a muslin cloth allows them to dry naturally for 8 to 9 hours. This drying phase ensures that the potato fingers are firm enough to fry evenly without absorbing too much oil.

Once dried, the recipe continues with deep-frying the potatoes in hot oil. Frying the potatoes in batches ensures they cook uniformly, turning crisp and light brown from all sides. This careful frying method enhances their flavour and gives Homemade Potato Salli its signature crunch. After frying, the sticks are drained on absorbent paper to remove extra oil, making them lighter and more enjoyable to snack on.

What sets Salli Batata apart from regular potato snacks is its classic preparation method, which preserves the authentic taste and texture loved across generations. The combination of alum treatment, partial cooking, sun-drying, and deep-frying creates a snack that is crisp, flavourful, and wonderfully addictive. Once cooled completely, it can be stored in an airtight container, staying fresh for days.

You can enjoy Potato Salli in different ways—munch on it plain as a light salted snack, sprinkle it over chaats, use it as a garnish for dishes like Salli Boti, or serve it as part of a festive spread. Its versatility and unbeatable crunch make it a favourite during parties, celebrations, and everyday snacking. This homemade treat is simple yet delightful, proving that traditional methods truly bring out the best flavours.

Ingredients

for Potato Salli

2 cups thin potato fingers

1 tsp alum (phitkari)

salt to taste

oil for deep-frying

Method

for Potato Salli

Tie the alum at one corner of the muslin cloth and keep aside.
Heat 5 cups of water in a deep non-stick pan and bring it to boil. Put the potato fingers in the hot water and immerse the muslin cloth tied with alum in the water for 1 minute.
Remove the muslin cloth, add salt to it and mix well. Allow the potato finger to cook on a medium flame for 8 minutes or till the potato fingers are 80% cooked, while stirring occasionally.
Strain the potato fingers using a strainer and drain out all the excess water.
Spread the potato fingers on a large steel plate, cover it well with a dry muslin cloth and keep it in the sun to dry for 8 to 9 hours.
Heat the oil in a deep non-stick pan, put half the dried potato fingers in it and deep-fry on a medium flame till they turn crisp and light brown in colour from all the sides. Drain on an absorbent paper.
Repeat step 6 to deep-fry the remaining potato fingers in 1 more batch.
Cool completely and serve or store in an air-tight container and use as required.

Potato Salli, Homemade Potato Salli recipe with step by step photos

How to make Potato Salli, Homemade Potato Salli

1. To make the Potato Salli, Homemade Potato Salli, Tie the 1 tsp alum (phitkari) at one corner of the muslin cloth and keep aside.
2. Heat 5 cups of water in a deep non-stick pan and bring it to boil.
3. Put the thin potato fingers in the hot water and immerse the muslin cloth tied with alum in the water for 1 minute.
4. Remove the muslin cloth, add salt to taste to it and mix well. Allow the potato finger to cook on a medium flame for 8 minutes or till the potato fingers are 80% cooked, while stirring occasionally.
5. Strain the potato fingers using a strainer and drain out all the excess water.
6. Spread the potato fingers on a large steel plate, cover it well with a dry muslin cloth.
7. Keep it in the sun to dry for 8 to 9 hours.
8. Heat the oil in a deep non-stick pan.
9. Put half the dried potato fingers in it and deep-fry on a medium flame till they turn crisp and light brown in colour from all the sides. Drain on an absorbent paper.
10. Repeat step 6 to deep-fry the remaining potato fingers in 1 more batch.
11. Cool completely and store in an air-tight container and use as required.
12. Serve Potato Salli, Homemade Potato Salli.