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]
More Parsi vegetarian recipes that you must try!
Poro - the jewelled Parsi Omelette
- 2 tbsp vegetable oil
- 1/2 tsp ground cumin
- 1 clove garlic finely chopped
- 1 - 2 green chillies finely chopped
- a few sprigs coriander finely chopped
- 1 onion finely chopped
- 1 small tomato finely chopped
- 1/4 tsp ground turmeric
- 1/4 tsp red chilli powder
- 1/2 tsp salt divided
- 4 eggs
- 1/2 tsp freshly ground black pepper
- Heat the vegetable oil in a pan. Fry the cumin, garlic, green chillies, onion, tomato on a medium heat for 3-4 minutes until onions are translucent.
- Season with half the salt, pepper, turmeric and red chilli powder and fry to combine well.
- Break the eggs in a bowl and whisk well with 1/4 teaspoon salt to combine the yolks and whites.
- Turn the flame to high. Spread out the sauteed vegetable spice mix uniformly around the pan and pour the egg mixture to cover this.
- Cook for 3-4 minutes on a medium high flame. Using a pancake flipper / spatula, flip the omelette and cook the other side for a minute or so.
- Cut into 4 pieces and serve with buttered slices of bread.