I have the best memories from my childhood eating this delicious poro. It’s a humble simple recipe but it is just so nostalgic. I remember going on family vacations and road trips that started at 4 am watching my mum and grand mum make these divine poro sandwiches to take en route.
We Parsis love our eggs and I’ve shared some of the popular egg recipes before on the site and my youtube channel ( linking them below ) but this one while it might not be very popular, it’s a favourite and one I just had to share.
What Is A Parsi Poro ?
A Parsi Poro is basically how the Parsi community makes their Omelette. Poro means Omelette and the Parsi style of making it includes finely chopped onions, chillies, coriander and a bit of spice. The trick is to cook it well and get the desired consistency that makes it so different from a regular omelette but just as good.
Variation Of A Parsi Poro
You can customise your poro or omelette however you like. A lot of people add tomatoes to their poro but you can have many variations of a Parsi Poro. You can add more spices, include leafy veggies or even a little mint to the omelette. The choice is yours.
Difference Between A Masala Omelette & A Parsi Poro
Honestly there is hardly any difference except for the fact that most Parsi Poro’s don’t use tomatoes. Some homes will add tomatoes it boils down to personal preferences but the recipe doesn’t ask for it. You will also try and make your Parsi poro as thin as possible and not a fluffy omelette. Some folks think the eggs are over cooked because of that lovely almost burnt caramalization on the omelette but it’s just adds to the taste and texture.
Most eggs are made in oil or butter and of course many Parsi homes will cook their poro in oil or butter as well but traditionally it is meant to be cooked in a generous helping of ghee.
1 small onion finely chopped
1 small bunch of coriander chopped
1 green chilli chopped
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon ginger garlic paste
2 teaspoon ghee ( clarified butter ) or oil
In a bowl, add all the ingredients – finely chopped onions, coriander, chillies, ginger garlic paste, salt, turmeric powder, red chilli powder and eggs, and whisk it all together. Don’t let this mixture sit for too long or the onions will start to release water.
In a pan add ghee and pour in your egg mixture. Spread it out all over yoru pan and cover and cook for 3-4 minutes.
Take off the cover and you’ll notice the egg has cooked on top as well. Gently flip it over and cook on the other side for 3-4 minutes.
To get that nice caramalised texture, cook the egg on both sides for another couple of minutes till it turns dark brown and you’ve achieved the desired texture.
Serve hot and enjoy!
How To Serve A Parsi Poro
You just enjoy the poro or omelette as is but you can add ketchup or any hot sauce if you like. I like to eat these as sandwiches so I put the poro between two slices of bread along with a little butter and it makes for the most delicious poro sandwiches.
Can I Store A Parsi Poro?
No I don’t recommend this at all. It works for a day as a sandwich but still works best eaten fresh. I don’t recommend storing this in the fridge at all.
Other Egg Recipes
Parsi Poros are really tasty
Even ‘tween a ghee-coated rotli
In all out travels
We had these marvel
The aroma from the tiffin boxes made us drool, truly!