How to make 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.
Main Ingredients : Potatoes (आलू), Eggs (अंडे)
Cuisine : Indian, Parsi
Course : Snacks and Starters
For more recipes related to Papeta Par Eeda - SK Khazana checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Masala For Masala Dosa Hara Masale ka Bhuna Paneer Grape Toffee Mushroom And Spinach Calzone
Papeta Par Eeda - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Papeta Par Eeda - SK Khazana Recipe
Potatoes
Eggs 8
Oil 2 teaspoons
Cumin seeds 1/2 teaspoon
Green chillies finely chopped 2-3
Onions finely chopped 2 medium
Tomatoes finely chopped 2 medium
Salt to taste
Crushed black peppercorns to taste
coriander leaves chopped 4 teaspoons
Red chilli powder to sprinkle
Bread slices toasted to serve
Tomato ketchup to serve
Method
Step 1
Thinly slice potatoes and set aside.
Step 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.
Step 3
Add ¼ chopped tomato and mix well. Add salt, mix and cook till the tomato is soft and pulpy.
Step 4
Arrange ¼ potato slices on the onion-tomato mixture and sprinkle a pinch of salt on top. Cover and cook for 1 minute.
Step 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.
Step 6
Similarly cook the remaining eggs.
Step 7
Sprinkle a little red chilli powder on top. Serve hot with toasted bread slices and tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
