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Tuesday, October 27, 2009

Parsi Pora (Parsi Omlette)

Parsi Pora is a popular Parsi Omlette, prepared with lot of spices to give an authentic taste. It tastes best, served between two pieces of toasted & buttered bread (white / whole wheat) along with tomato / mango chutney.

  • Eggs: 5-6
  • Onion, finely chopped: 3 medium
  • Tomatoes, finely chopped: 1 large
  • Green chilies, chopped: 2-3
  • Coriander leaves, finely chopped: 1 cup
  • Dhana jiru powder (fresh coriander seeds & cumin seeds ground to form powder): ½ tsp
  • Ginger & Garlic paste: 1 tsp
  • Salt to taste
  • Black pepper, freshly grounded: 1/2 tsp
  • Red Chili powder: 1/2 tsp (to taste)
  • Turmeric (optional): 1/2 tsp
  • Ghee / white oil: 2 tbsp


  1. In a bowl, lightly whisk the eggs well to combine egg whites & yolks. Add the chopped ingredients, dhana jiru powder, ginger & garlic paste and salt and mix well.
  2. Heat oil in a non-stick frying pan. Add 1-2 drops of ghee / oil and coat on al sides. Pour a ladleful of the egg mixture in the centre. Carefully tilt and rotate the pan so that the egg mixture forms a perfect circle. Cover and let it cook for 2-3 mins.
  3. As soon as the lower side is cooked and turns light brown, gently turn / flip the omlette and let it cook the other side.
  4. Repeat with the remaining mixture. Serve with hot bread / toast.

Traditional parsi way to cook poras is to shallow fry one at a time in oil without folding to form a rich dark brown pora. Different types of Poras can be prepared by adding raw / ripe mangoes, boiled potatoes (cubed) with a little gram flour.

This is my second entry to RCI - Parsi Cuisine, hosted by Meera, event started by Lakshmi.


Priya said...

Delicious omlette Malini..

Shama Nagarajan said...

nice omlette

Meera said...

Thanks so much for this delicious entry!!

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