Poro is a Parsi style masala omelette with onions, tomatoes, chillies and coriander, goes best with buttered slices of bread and lemongrass chai.
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? Make Poro 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.
While browsing at the bookstore this afternoon, I flipped through Jamva Chaloji – A Parsi cuisine cook book written by Katy Dalal, the doyen of Parsi Cooking. 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.
Recipe adapted from Curry Lover’s Cookbook by Manjula Baljekar
[Post updated on 7 Oct, 2017 with new images]