PARSI PORO(PARSI OMELETTE)
An unusual way of using
eggs. This recipe is from western India.
Potatoes (diced) - 150 gm.
Ghee (clarified butter) - 30 ml.
Eggs - 4 nos.
Pepper powder - 1.25 gm.
Cumin powder - 2.5 gm.
Fresh coriander - 8 gm.
(chopped)
Onions (chopped fine) - 55 gm.
Fresh red chilies - 7 gm.
(chopped)
Salt to taste.
Par boil diced potatoes in lightly salted boiling water for 2 mins. Drain in colander. Heat ghee in a frying pan and fry potatoes to a light brown, lift and set aside. Separate the yolks of eggs and beat the white until frothy, then beat in the yolks, salt, pepper and cumin. Fold in chopped coriander, onions and red chilies. In a clean pan, heat ghee ( used earlier for frying potatoes ) and pour in egg mixture. When it begins to set, add fried potatoes, distributing evenly all over. Cook on low heat until golden brown on lower side. Turn over and cook till done on the other side. Serve hot with chapattis or bread.
Time taken -- 30
min.
Serves -- 2.
