Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato
Give this traditional Parsi breakfast recipe made with deep fried potato straws and egg a try for a great start to your day. Serve with Pav and tea for a filling breakfast.
Sali Par Eedu is a traditional Parsi breakfast recipe made with eggs on fried potato straws. A common dish prepared at Parsi homes is now also available at street side stalls and restaurants serving Parsi food.
Deep fried potato straws also known as "sali" in parsi are layered as a bed and cooked with tomatoes, coriander, some pepper and eggs to make Sali Par Eedu a flavorful dish that is rich in carbohydrates and protein. An apt breakfast for those who are looking to gain weight. You can also air fry the potato straws in an air fryer to make it healthier.
Sali Par Eedu is usually served for breakfast but you also serve it as an after school snack to your kids along with a smoothie of your choice,
Here are a few more recipes from Parsi Cuisine that you might also want to try
- 3 cups Potato (Aloo) , julienned to straws
- 2 Whole Egg
- 1 Tomato , finely chopped
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- Salt , as needed
- 1 teaspoon Black pepper powder , freshly crushed
- 1 tablespoon Ghee
How to make Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato
To begin making Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato, in a kadai, deep fry the potato straws till they are crisp and golden. Strain on a kitchen towel and keep aside. You can also air fry them in an air fryer alternatively, for a healthier option.
Heat ghee in a pan and add chopped tomatoes and the potato straws and spread to make a thick bed. Press gently with a spatula to get a thick even layer.
Sprinkle some chopped coriander and break two eggs over the potatoes. Sprinkle salt and pepper on the eggs and close with a lid.
Cook on low flame till the eggs whites are fully cooked or you can keep the eggs runny also, depending on your preference. Once done turn off heat and serve.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'