Papeta par Eedu

1. 1
   prep

   Cut the potatoes into matchsticks.

   Peel the potatoes and cut them into thin matchsticks (julienne), about 2 inches long. Rinse in cold water briefly to remove excess starch, then pat completely dry with a kitchen towel.

   TIPThoroughly drying the potatoes is key — any moisture will make them steam instead of fry.
2. 2
   fry · ~8 min

   Fry the potatoes until golden and crisp.

   1.Heat ghee in a non-stick skillet over medium-high heat.

   2.Add the dried potato matchsticks in a single layer.

   3.Fry undisturbed for 3-4 minutes until the bottom is golden, then toss.

   4.Continue frying, tossing occasionally, until potatoes are golden brown and crisp (7-8 minutes total).

   5.Remove with a slotted spoon and drain on a paper towel.

   TIPDon't overcrowd the pan — if needed, fry in batches so the potatoes crisp up properly.
3. 3
   saute · ~7 min

   Sauté onions and aromatics.

   1.In the same skillet, add more ghee if needed. Keep heat at medium.

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add sliced onions and sauté until soft and translucent (4-5 minutes).

   4.Add chopped ginger, garlic, and slit green chilies. Cook for 1 minute until fragrant.

   5.Add a pinch of turmeric and red chili powder, stir to mix.

   6.Return all the crispy potatoes to the pan and toss to combine.
4. 4
   fry · ~3 min

   Crisp the potato mix.

   Spread the potato mixture evenly across the pan. Let it cook without stirring for 2 minutes so the bottom gets nice and crispy, then flip and cook for another minute.

5. 5
   prep

   Create wells and crack in the eggs.

   1.Using a spatula, make 4 shallow wells in the potato mixture.

   2.Sprinkle a pinch of salt over the potatoes.

   3.Crack one egg carefully into each well, keeping the yolk intact.

   4.Season eggs with a pinch of black pepper.

   TIPMake the wells deep enough to hold the egg — this prevents whites from spreading across the pan.
6. 6
   steam · ~5 min

   Cook the eggs until whites are set.

   Cover the skillet with a lid, reduce heat to low, and cook for 4-5 minutes until the egg whites are completely set but yolks are still beautifully runny.

   TIPCheck at 4 minutes — the eggs will continue cooking from residual heat, so pull the pan off just as whites turn opaque.
7. 7
   garnish

   Garnish with coriander and serve immediately.

   Scatter chopped coriander leaves over the top. Bring the skillet to the table and serve hot, spooning each egg with a generous heap of crispy potatoes.

   TIPServe right from the skillet — Parsi home cooks bring the pan to the table and spoon straight onto plates with warm pav or crusty bread.

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