Allergens in Papeta par Eeda: milk, egg.
Ingredients
Quantities for 3.
- 500g, peeled and cut into thin matchsticks Potato
- 5, large Eggs
- 1 large, finely sliced Onion
- 3, finely chopped Green Chilli
- 1/2 cup, chopped Coriander Leaves
- 3/4 tsp Turmeric
- 1 tsp Cumin Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp, freshly ground Black Pepper
- 3 tbsp Gheeneutral oil works, but ghee is the traditional fat
- to taste Salt
- 3 tbsp Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the potato into fine even matchsticks. Thick pieces stay hard while the eggs overcook waiting for them.
- Rinse the cut potato and dry it well so it fries rather than steams.
- Use a wide pan you can cover, so all the eggs sit in a single layer on the potato.
Method
- Heat the ghee in a wide kadhai and fry the sliced onion 6 minutes until soft and lightly golden.
- Add the green chilli and cook 1 minute.
- Stir in the turmeric, cumin powder and chilli powder and fry 30 seconds.
- Add the potato matchsticks with 1 tsp salt and toss until every strand is coated yellow.
- Sprinkle over 3 tbsp water, cover, and cook 12 to 14 minutes on low, shaking the pan every few minutes.Shake rather than stir. Stirring breaks the potato into mash.
- Uncover and check. A matchstick should give completely under a spoon but the mass should still be loose, not sticky.
- Fold in half the coriander leaves, then flatten the potato into an even bed and make five shallow wells with the back of a spoon.
- Crack one egg into each well, season with salt and black pepper, cover, and cook on the lowest heat 6 to 8 minutes.Cover it. The steam is what sets the tops. Lift the lid at 6 minutes and check; the whites should be opaque and the yolks still liquid.
- Scatter the remaining coriander over and bring the pan straight to the table with pav or rotli.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten straight from the pan. Leftover potato base keeps 2 days refrigerated and reheats well in a covered pan. Cook fresh eggs on it rather than reheating set ones.
Nutrition Good estimate
One serving of Papeta par Eeda (322 g) is about 393 calories, or 123 calories per 100 g.
Medium protein: 15 g a serving, 15% of the calories
| Per serving322 g | Per 100 g | |
|---|---|---|
| Calories | 393 kcal | 123 kcal |
| Protein | 15.1 g | 5 g |
| Carbohydrate | 36.9 g | 12 g |
| of which sugars | 4.2 g | 1 g |
| Fibre | 5.1 g | 2 g |
| Fat | 21.3 g | 7 g |
| of which saturated | 10.7 g | 3 g |
| of which unsaturated | 9.2 g | 3 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.