on Jan 02, 2022, Updated Dec 30, 2022 Here are some more egg recipes that you may like: Egg Idli, Egg Bhurji, Egg White Muffins, Egg Foo Young, and Egg Dosa.
About Akuri
Akuri is nothing but a Parsi-style spicy scrambled egg dish (egg bhurji). Parsi is a community in India and they are known for their love of food. Some of their recipes are very unique and the cooking style is also very different. Akuri is one of the signature egg recipes of Parsi cuisine. It consists of eggs scrambled with onions and spices, but unlike the regular egg bhurji, akuri is slightly runny, creamy, and soft. Akuri is on the menu of most Parsi restaurants. It is served with a side of pav or toasted bread. For breakfast, you can also serve it with bread toast, dinner rolls, or even plain tawa paratha. Made using simple ingredients, it comes together in just 20 minutes. The recipe for making akuri slightly differs from home to home. Some people add tomatoes to their recipe, and some don’t. Some require ginger-garlic paste, while others add chopped ginger and garlic instead of paste. These minor changes are totally fine, but one thing that remains constant is that akuri must never be overcooked unless you want to offend a Parsi. In this post, I am sharing a recipe I learned from a Parsi friend’s mom. Milk – A little milk adds the perfect creaminess. Use whole milk (full-fat milk) or skim milk. You can replace milk with heavy cream for a creamier egg akuri. Onions add that perfect crunch. Oil – I use canola oil, but any neutral-flavored oil (sunflower oil, light olive oil, avocado oil, grapeseed oil, etc) works well for this Parsi spiced scrambled eggs recipe. To make it richer, you can use butter as well. Others – You will also need cumin seeds, garlic, green chilies, salt, turmeric powder, and cilantro (fresh coriander leaves). You can adjust the green chilies to your taste or replace them with red pepper flakes or red chili powder. To make the akuri spicier, add some chopped fresh ginger, black pepper powder, and garam masala powder to the egg mixture. Gather the remaining ingredients. Add 2 tablespoon milk, ½ teaspoon salt, and ¼ teaspoon turmeric powder to the bowl and whisk well using a wire whisk. Set the eggs aside. Tip – The more you whisk the eggs, the fluffier and softer the akuri. Once the oil is hot, add ½ teaspoon cumin seeds and let them crackle for 4-5 seconds. Add ¼ cup of chopped onions and cook until they turn light brown, stirring frequently. Note – If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes. Using a silicon spatula, keep scrambling the eggs continuously until they are just cooked (5-6 minutes). Keep scraping the sides and the bottom of the pan while scrambling. The texture of the eggs should be soft, creamy, and slightly runny. Tip – You can keep removing the pan from the heat if the eggs are scrambling too fast. Do not get tempted and increase the heat; otherwise, the eggs will cook properly, and your akuri will become egg bhurji. Remember that the eggs will continue cooking from the residual heat, so remove the pan from the heat as soon as they are just set. Never overcook the eggs. Garnish with chopped cilantro and serve hot with toasted pav or bread.
Sabudana Khichdi
Greek Omelette (With Feta Cheese)
Palak Paratha (Spinach Paratha)
Oreo Pancakes (Cookies And Cream Pancakes)
