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.

Ingredients:

• 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): � 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

Method:

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.