favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 3 Large potatoes, grated
  • 2 Egg whites
  • Cooking oil
  • 6 Eggs
  • 2 Red Onions chopped fine
  • ¼ tsp Ginger chopped fine
  • ¼ tsp Garlic crushed
  • ½ tsp Ground coriander
  • ½ tsp Cumin
  • ½ tsp Tumeric
  • ½ tsp Chilli powder
  • Salt
  • Small handful fresh corainder
  • 2 Green chillis chopped fine
  • Pepper to taste
Sali Cups with Akoori Sali Cups with Akoori
Sali Cups with Akoori
Parsi Masala Eggs in Crispy Potato Cups

Parsi’s have an egg fetish... we eat eggs on top of just about everything and for every meal too. Akoori is what we call soft scrambled masala eggs typically eaten with chapati or toast.   ‘Sali-per-edu’ is one of the most traditional Parsi recipes, eggs on top of crisp fried potato straws so I wanted to twist these 2 favourites together to make a combo of sali cups with an akoori filling and they were divine!


The cups are made from grated potatoes mixed with a little egg white, salt and pepper and then pressed down into a well greased muffin tin and baked in the oven then flash fried for crispness.


To make the akoori, first the onions, ginger, garlic and green chillis are sautéed until soft, then tomatoes, green chilli and fresh coriander are mixed in with the spices and it is all cooked down.  Finally the eggs are added and slowly scrambled over a very low heat until luxuriously soft and creamy... these sali cups with akoori were a match made in heaven!


METHOD

  1. Pre-heat oven to 180℃ 
  2. Lay grated potatoes out onto kitchen towels to dry
  3. Mix in bowl with egg white, sea salt and pepper
  4. Grease muffin tin with oil and then mould potato into the tin by pressing down to make a cup shape
  5. Bake in the oven until starting to colour and slightly crisp
  6. Carefully remove from tin and fry cups in oil until crisp and golden, drain on kitchen towels and set aside
  7. Beat eggs until combined well, add a little salt and pepper, set aside
  8. In a pan over medium heat add a little oil and sauté the onions, ginger, garlic and green chillis for a few minutes 
  9. Add all the spices, tomatoes and coriander, keep cooking until the onions are starting to brown.  If the mixture is sticking, add a splash of water
  10. Turn the heat down to low and stir in the egg mixture and keep stirring the eggs as they begin to set, don’t be impatient and turn the heat up
  11. The eggs are done when they resemble a creamy and velvety scrambled egg
  12. Fill the potato cups with the egg mixture, garnish with chopped coriander and serve immediately 


Sali Cups with Akoori Sali Cups with Akoori
Sali Cups with Akoori
Parsi Masala Eggs in Crispy Potato Cups

Parsi’s have an egg fetish... we eat eggs on top of just about everything and for every meal too. Akoori is what we call soft scrambled masala eggs typically eaten with chapati or toast.   ‘Sali-per-edu’ is one of the most traditional Parsi recipes, eggs on top of crisp fried potato straws so I wanted to twist these 2 favourites together to make a combo of sali cups with an akoori filling and they were divine!


The cups are made from grated potatoes mixed with a little egg white, salt and pepper and then pressed down into a well greased muffin tin and baked in the oven then flash fried for crispness.


To make the akoori, first the onions, ginger, garlic and green chillis are sautéed until soft, then tomatoes, green chilli and fresh coriander are mixed in with the spices and it is all cooked down.  Finally the eggs are added and slowly scrambled over a very low heat until luxuriously soft and creamy... these sali cups with akoori were a match made in heaven!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 3 Large potatoes, grated
  • 2 Egg whites
  • Cooking oil
  • 6 Eggs
  • 2 Red Onions chopped fine
  • ¼ tsp Ginger chopped fine
  • ¼ tsp Garlic crushed
  • ½ tsp Ground coriander
  • ½ tsp Cumin
  • ½ tsp Tumeric
  • ½ tsp Chilli powder
  • Salt
  • Small handful fresh corainder
  • 2 Green chillis chopped fine
  • Pepper to taste

METHOD

  1. Pre-heat oven to 180℃ 
  2. Lay grated potatoes out onto kitchen towels to dry
  3. Mix in bowl with egg white, sea salt and pepper
  4. Grease muffin tin with oil and then mould potato into the tin by pressing down to make a cup shape
  5. Bake in the oven until starting to colour and slightly crisp
  6. Carefully remove from tin and fry cups in oil until crisp and golden, drain on kitchen towels and set aside
  7. Beat eggs until combined well, add a little salt and pepper, set aside
  8. In a pan over medium heat add a little oil and sauté the onions, ginger, garlic and green chillis for a few minutes 
  9. Add all the spices, tomatoes and coriander, keep cooking until the onions are starting to brown.  If the mixture is sticking, add a splash of water
  10. Turn the heat down to low and stir in the egg mixture and keep stirring the eggs as they begin to set, don’t be impatient and turn the heat up
  11. The eggs are done when they resemble a creamy and velvety scrambled egg
  12. Fill the potato cups with the egg mixture, garnish with chopped coriander and serve immediately