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Papeta Par Eeda - SK Khazana

A Parsi speciality – eggs dropped on a bed of masala and potato slices This is a Sanjeev Kapoor exclusive recipe.

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Papeta Par Eeda - SK Khazana

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Main Ingredients Potatoes, Eggs
Cuisine Indian,Parsi
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Papeta Par Eeda - SK Khazana

  • Potatoes
  • 8 Eggs
  • 2 teaspoons Oil
  • 1/2 teaspoon Cumin seeds
  • 2-3 Green chillies finely chopped
  • 2 medium Onions finely chopped
  • 2 medium Tomatoes finely chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 4 teaspoons coriander leaves chopped
  • to sprinkle Red chilli powder
  • to serve Bread slices toasted
  • to serve Tomato ketchup

Method

  1. Thinly slice potatoes and set aside.
  2. For each portion, heat 2 tsps oil in a non-stick pan, add ½ cumin seeds and let them change colour. Add ¼ chopped onion, mix well and cook till translucent.
  3. Add ¼ chopped tomato and mix well. Add salt, mix and cook till the tomato is soft and pulpy.
  4. Arrange ¼ potato slices on the onion-tomato mixture and sprinkle a pinch of salt on top. Cover and cook for 1 minute.
  5. Break in 2 eggs over the potato slices in the pan, sprinkle a pinch of salt and crushed black peppercorns. Sprinkle 1 tsp coriander leaves, cover and cook till the eggs are done.
  6. Similarly cook the remaining eggs.
  7. Sprinkle a little red chilli powder on top. Serve hot with toasted bread slices and tomato ketchup.