A hearty and flavorful Parsi breakfast classic! Tender potatoes are simmered in a tangy tomato gravy, with perfectly cooked eggs nestled on top. Serve with warm bread or pav to mop up the delicious sauce.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
292cal
11gprotein
30gcarbs
15g
Ingredients
3 tbsp Ghee (Can be substituted with vegetable oil)
1 tsp Cumin Seeds
1 large Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 tbsp Ginger Garlic Paste
4 medium Tomatoes (Ripe, pureed (approx. 450g))
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste, provides mild heat and vibrant color)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Homestyle Tameta Papeta per Eedu with soft roti – a protein-packed, comfort food that feels like mom's recipe.
This gujarati dish is perfect for snack. With 504.86 calories and 18.54g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Cumin Powder
400 g Potatoes (Peeled and diced into ½-inch cubes)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Helps balance the acidity of the tomatoes)
1 cup Hot Water
4 large Eggs
0.5 tsp Garam Masala (For garnish)
3 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat ghee in a wide, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and light golden brown.
Add the slit green chilies and ginger-garlic paste. Cook for another minute until the raw aroma disappears.
2
Build the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
Immediately pour in the tomato puree. Add the salt and sugar, and mix everything well.
Increase the heat to medium and cook the masala, stirring occasionally, for 7-9 minutes until it thickens and you see ghee separating from the sides.
3
Cook the Potatoes
Add the diced potatoes to the pan and stir gently to coat them thoroughly with the masala.
Pour in 1 cup of hot water, stir, and bring the mixture to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender. Stir once or twice in between to prevent sticking.
4
Add and Cook the Eggs
Once the potatoes are cooked, check the gravy's consistency. If it's too thick, add a splash of hot water. Use the back of a spoon to create four small wells in the gravy.
Carefully crack one egg into each well. Season the eggs with a tiny pinch of salt and pepper if desired.
Cover the pan and cook on low heat for 5-7 minutes. For runny yolks, cook for 5 minutes. For jammy or set yolks, cook for 7-8 minutes. The egg whites should be completely opaque and set.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped cilantro over the dish.
Serve immediately hot with Parsi 'pav' (soft bread rolls), crusty bread, or roti to soak up the delicious gravy and runny yolk.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
