Sali Par Eedu Recipe: A Parsi Breakfast Delight of Eggs on Fried Potatoes
Indulge in a sumptuous Parsi breakfast with the delightful Sali Par Eedu, a dish that beautifully combines crispy fried potatoes with perfectly cooked eggs, enveloped in the warmth of spices and rich ghee. This exquisite dish not only represents the culinary traditions of the Parsi community but also offers a comforting start to your day, especially when paired with soft, homemade pav and a steaming cup of masala chai. Below, you will find a detailed guide to preparing this flavorful breakfast, complete with ingredient specifications and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato (Aloo), julienned into straws | 3 cups |
| Whole Eggs | 2 |
| Tomato, finely chopped | 1 |
| Coriander (Dhania) leaves, chopped | 2 tablespoons |
| Salt | As needed |
| Black pepper powder, freshly crushed | 1 teaspoon |
| Ghee | 1 tablespoon |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 12 g |
| Total Fat | 24 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 15 |
| Total Time | 25 |
Servings
- Servings: 2
Cuisine
- Type: Parsi Recipes
- Course: North Indian Breakfast
- Diet: Eggetarian
Instructions
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Frying the Potatoes: Begin your Sali Par Eedu journey by heating oil in a kadai (deep pan) for frying. Once the oil is hot, add the julienned potatoes, carefully frying them until they are crisp and golden brown. This should take about 5-7 minutes. Use a slotted spoon to remove the potatoes from the oil and strain them on a kitchen towel to absorb excess oil. If you prefer a healthier option, you can also air fry the potato straws until they are crispy.
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Creating the Base: In a separate pan, heat the ghee over medium heat. Once melted, add the finely chopped tomatoes and the fried potato straws, spreading them evenly to create a thick layer. Using a spatula, gently press down to ensure an even surface. This base is key to holding the eggs in place while they cook.
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Adding the Eggs: Once the tomato and potato layer is well combined and warmed, sprinkle the chopped coriander leaves over the mixture for added freshness. Now, carefully break the two eggs over the top of the potato bed. Take a moment to sprinkle salt and freshly crushed black pepper over the eggs to enhance their flavor.
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Cooking the Eggs: Cover the pan with a lid and reduce the heat to low. Allow the eggs to cook slowly until the whites are fully set. You can adjust the cooking time based on your preference for the yolk; for runny yolks, remove from heat a bit earlier.
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Serving: Once the eggs are cooked to your liking, turn off the heat. Serve your Sali Par Eedu hot, paired with homemade whole wheat pav (or Ladi pav) and a warm cup of masala chai. This combination makes for a heartwarming weekend brunch that will impress family and friends alike.
Tips for a Perfect Sali Par Eedu
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Potato Preparation: Ensure the potato straws are uniformly cut for even cooking. You can soak them in cold water before frying to remove excess starch, resulting in crisper fries.
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Egg Variations: Feel free to experiment with the number of eggs based on your appetite, or add a sprinkle of cheese on top for a richer flavor.
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Serving Suggestion: For a complete meal, serve with a side of pickles or a simple salad to balance the richness of the dish.
Embrace the warmth and flavors of Parsi cuisine with this easy-to-make Sali Par Eedu recipe, perfect for breakfast or brunch. Enjoy the harmonious blend of textures and tastes that make this dish a beloved classic!
