Simple Egg Polo No. 2
A classic Parsi egg dish, the Polo is a savory, dense pancake with a crispy, golden-brown exterior and a soft, porous interior. Made with a batter of eggs, flour, and milk, it is fried in ghee to create a rich, indulgent flavor profile. This "No. 2" variation uses a specific pouring technique to ensure a perfect texture, making it a delightful breakfast or side dish.
Ingredients
- 2 teaspoons Rice flour (or wheat flour) (Heaping teaspoons. Use 'Mill No. 1' quality if available.)
- 1/4 teaspoon Salt (Originally '1 flat spoon', which would be too salty. Adjusted for modern taste.)
- 2 dessertspoons Cold milk (Approx. 4 teaspoons. Can be substituted with water for a crispier, paler result.)
- 2 large Eggs (Fresh)
- 1 cup Ghee (For frying. Originally '1/2 seer' (approx 2 cups), adjusted to a reasonable amount for shallow/deep frying.)
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This traditional Parsi-Gujarati egg dish transforms simple ingredients into a spectacular, crispy, and fluffy fried omelet known as a "Polo." Unlike a standard flat omelet, the eggs are beaten vigorously and poured into smoking hot ghee from a height, causing them to bloom instantly into a thick, golden, soufflé-like creation with a crunchy exterior and soft interior. It serves as a rich, indulgent breakfast or side dish, best enjoyed with crusty bread or rotis to soak up the savory flavors.
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Instructions
- 1In a mixing bowl, combine the heaping teaspoons of rice (or wheat) flour with the salt.
- 2Add the cold milk to the flour mixture and mix thoroughly to form a smooth paste.
- 3In a separate bowl, break the eggs and beat them vigorously with a fork until thin and well-mixed. Pour the beaten eggs into the flour and milk mixture and blend until completely uniform.
- 4Clean and dry a small frying pan or skillet. Add the ghee and place it on the stove over medium-high heat. Allow the ghee to become very hot until it begins to smoke, then immediately reduce the heat to low.
- 5Give the batter a final stir as the flour may have settled at the bottom. Pour the mixture into the hot ghee, but do not dump it all in the center. Instead, pour in a thin stream around the edges of the pan first, then fill in the center and any gaps to create a complete round.
- 6Fry until the bottom layer turns a golden almond color. Carefully flip the polo over using a spatula. Prick the thicker parts of the polo with a fork or the tip of the spatula to ensure the inside cooks through, being careful not to break the polo.
- 7Rotate the pan occasionally to ensure even cooking. Flip again if necessary until both sides are crisp and deep red-brown (the milk causes a darker color). Remove from the pan, drain excess ghee, and serve hot.
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This traditional Parsi "Polo" is a savory, dense egg pancake enriched with aromatic green masala and creamy coconut milk. Fresh coriander, green chilies, and ginger-garlic paste are blended with rice flour and eggs to create a golden, fluffy dish that sits somewhere between an omelet and a frittata. Finished with a dash of Worcestershire sauce, it offers a unique fusion of Indian spice and colonial influence, perfect for a hearty breakfast or side dish.
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