Akuri Recipe | Parsi Style Scrambled Eggs | Kitchenstagram
Looking to elevate your regular scrambled eggs? Try this Parsi Style Akuri, a creamy, spiced dish that’s a breakfast staple in Parsi cuisine. With roots in Persian cooking, Akuri is a delightful blend of silky scrambled eggs, fragrant spices and fresh herbs. It’s quick and easy to prepare and bursting with flavour.
What sets Akuri apart is its balance of textures and flavours. The eggs are cooked until soft and creamy, never overdone, resulting in a luscious, almost runny consistency. Key ingredients like tomatoes, red onions, green chilies and copped cilantro add vibrant flavours and textures. A dash of turmeric lends a golden hue, while spices like cumin powder, red chili powder, Parsi sambhar masala bring warmth and depth. The gentle heat from chilies and crunch of fried onions in every bite make Akuri truly special.
Traditionally served with pav or double roti (Indian bread), Akuri pairs wonderfully with buttered toast for a hearty breakfast. It’s equally perfect for a lazy lunch or a quick dinner fix. This dish showcases the Parsi community’s love for eggs, transforming simple ingredients into a flavour packed meal.
Whether you’re new to Parsi cuisine or a seasoned fan, this Akuri recipe is a must-try. Its creamy texture, spiced goodness and ease of preparation make it a delightful twist on scrambled eggs that will quickly become a favourite at your table.
Ingredients you’ll need for Akuri:
To make this flavourful egg dish, you’ll need a handful of fresh and aromatic ingredients:
Eggs: Opt for large eggs to ensure a rich and satisfying result.
Onion: Red onion works wonderfully for this recipe, it provides a sweet, crunchy element. If unavailable, white onions or shallots are excellent substitute.
Green chili: I have used spicy variety green chili to add a spicy kick, for less spicy recipe you can use any mild variety chili.
Tomato: A medium-sized tomato works beautifully for its flavour and texture. San Marzano, Roma tomatoes or any fleshier variety are great alternatives.
Spices: The simple blend of turmeric powder, red chili powder, cumin powder and Parsi sambhar masala adds warmth and colour.
Fresh Cilantro: This herb adds a bright, fresh flavour, elevating the dish’s taste.
Oil: You can use vegetable oil or olive oil and butter to cook the eggs, each fat adds its unique richness.
Different types of Akuri?
Akuri, a Parsi-style scrambled eggs dish, comes in various delightful variations, each with its own unique twist. Here are the popular types:
Regular Akuri: The classic version of Akuri is a simple yet flavourful mix of scrambled eggs combined with chopped onions, green chili, tomatoes and cilantro. The dish is spiced with turmeric, chili powder and Parsi Sambhar masala, creating a mildly spiced, hearty breakfast option. It’s the go-to recipe when we think of traditional Akuri.
Bharuchi Akuri: This luxurious Akuri is named after Bharuch, a city in Gujrat. It is richer than other versions, as it is prepared with milk and ghee, making it creamy and indulgent. Bharuchi Akuri is studded with dry fruits such as raisins and cashews, adding a touch of sweetness and crunch. Unlike the spicier variations, this dish uses minimal chili, tough spice levels can be adjusted. Bharuchi Akuri is often reserved for special occasions, including Parsi weddings and festive celebrations.
Leela Lassan Ni Akuri: A winter speciality, this variation incorporates leela Lassan or green garlic, which is available only during the colder months. Unlike the regular Akuri, this recipe uses minimal onion and no tomatoes. The generous addition of green garlic chives gives the dish a distinctive green hue and a fresh, aromatic flavour. A pinch of turmeric is added for colour, but the highlight remains the vibrant green garlic.
Serving suggestions:
Before serving the Akuri garnish it with lots of fresh cilantro. Traditionally served with pav or double roti (Indian bread), Akuri pairs wonderfully with buttered toast for a hearty breakfast.
Storage tips:
Akuri best enjoyed hot and fresh. If you have leftovers, refrigerate them for up to a day and eat cold or gently reheated. While the texture and flavour will diminish, it’s still taste good. Freezing Akuri isn’t recommended, as it significantly affects its quality. For the best experience, savor it immediately after preparation.
Ingredients
3 nos. Egg
1 tbsp Vegetable Oil
1 tbsp Butter
1 no. Onion (finely chopped)
1/2 cup Tomato (finely chopped)
1 tbsp Green chili (finely chopped)
Salt to Taste
1/4 tsp Turmeric powder
1/2 tsp Kashmiri Red chili powder
1/2 tsp Parsi Sambhar Masala
1/2 cup + extra Fresh Cilantro (finely chopped)
Butter Toast, for serving
Preparation
- Step 1: Prepare your toast and accompaniments beforehand, as cooking eggs happens fast. Once they hit the pan, timing is crucial to achieve perfect results without overcooking.
- Step 2: In a pan heat oil, then add the finely chopped onions and sauté on medium high heat, until the edges begin to brown.
- Step 3: Then add chopped green chili and sauté for few minutes. Then add chopped tomatoes and salt, cook until the tomatoes have softened.
- Step 4: Then add turmeric powder, chili powder, Parsi Sambhar masala, stir for a minute. Add the 1/2 cup chopped cilantro and sauté or another minute and reduce the heat.
- Step 5: Break eggs into a bowl and add salt, whisk well using a fork or whisk. The more you whisk the eggs, the fluffier and softer the Akuri will be.
- Step 6: Add the whisked eggs to the pan. Using a silicon spatula, keep scrambling the eggs continuously. The eggs will start to form curds then add the butter and stir them in.
- Step 7: Then turn off the heat and keep in mind that the eggs will keep cooking from the residue heat, continue stirring the eggs until the eggs are just set. Remove the pan from the heat as soon as they are just set. They should be soft and creamy and never overcook the eggs.
- Step 8: Garnish with chopped cilantro and serve hot with butter toast or pav. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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