Poro - the jewelled Parsi Omelette

Poro - the jewelled Parsi Omelette

Poro- Parsi style omelette recipe

Parsis love their eggs. And that is the biggest understatement ever.

There's the Parsi scrambled eggs called Akuri, spicy and somewhat runny, cooked with onions, coriander and chillies. There's Sali par eedu which is a sort of frittata stuffed with deep fried potato sticks (sali). Then there's  Poro, one of the most beautiful omelettes you will set your eyes on.

Tired of eating the same old Masala Omelette? Try this one for a weekend brunch and you wont be disappointed. It is truly an egg lover's delight. This recipe serves 1-2, but you can easily scale up quantities to make a big Parsi Breakfast.

24.03.07 Update:

While browsing in the Crossword bookstore this afternoon, I flipped through Katy Dalal's Jamva Chaloji - A Parsi cuisine cook book and she recommends that you have the Poro with chips, buttered bread and sour limes.

This is one dish that Parsis make when the whole family is together for breakfast or also for a dinner when they are too lazy or tired to cook anything elaborate. Poro is also made on days when they must abstain from meat or fish.

Poro

Category - Eggs , breakfast

Time taken - Under 30 minutes

Serves 4

Recipe source - Best ever curry cookbook by Manjula Baljekar

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Poro - the jewelled Parsi OmelettePoro- Parsi style omelette recipe Parsis love their eggs. And that is the biggest understatement ever. There's the Parsi scrambled eggs called Akuri, spicy and somewhat runny, cooked with onions, coriander and chillies. There's Sali par eedu which is a sort of frittata stuffed with deep fried potato...

Summary

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  • Coursebreakfast
  • Cuisineindian
  • Yield2 servings 2 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Vegetable oil
2 tbsps
Onion, finely chopped
1
Ground cumin
1/2 tsp
Garlic, crushed
1 clove
Fresh green chillies, finely chopped
1-2
Coriander, chopped, plus some more for garnish
a few sprigs
Firm tomato, chopped
1
Small boiled potato, cubed
1
Boiled green peas or frozen green peas, thawed
1/4 cup
Sweet corn, cooked / microwaved
1/4 cup
Eggs, beaten
2
Grated cheese (optional)
1/4 cup
Salt and ground black pepper

Steps

  1. Heat the vegetable oil in a wok or large pan. Fry the next nine ingredients until well blended but the potato and tomato are firm. Season with salt and ground black pepper.
  2. Turn up the heat and pour the beaten eggs. Reduce heat, cover and cook till the bottom layer is golden. *Turn the omelette and let turn the heat to low. Let this cook for some 5 minutes.
  3. If you have a grill or broiler, you could turn the omelette to the other side, sprinkle cheese and place under a hot broiler until eggs are set and cheese is melted.
  4. Garnish with chopped coriander and serve it for breakfast in true Parsi tradition. Along with a salad, this would serve good for lunch too.

Other Parsi recipes you can try:

Tags: Eggs, Parsi cuisine, Omelette, breakfast, WBB, Saffron Trail, Recipe, Food, Indian food blog, Healthy eating, Healthy living, Mumbai, India.

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