Spiced Parsi Egg Pancake (Masala Polo No. 2)
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.
Ingredients
- 4 tablespoons Ghee (Originally '0.25 seer'. Used for frying.)
- 2 tablespoons Thick coconut milk (Originally '3 tolas finely grated coconut' extracted without water. Use thick canned coconut milk or cream.)
- 1 teaspoon Ginger (Originally '0.5 tola'. Peeled and ground.)
- 1 1/2 tablespoons Rice flour (Originally '1.5 heaping filled spoon'.)
- 1 teaspoon Salt (Originally '1 flat filled spoon'.)
- 5 cloves Garlic (Large cloves.)
- 1/2 cup Fresh coriander (cilantro) (Originally 'leaves of 2 bunches'. Use leaves only, packed.)
- 2 whole Green chilies (Large size.)
- 5 whole Black peppercorns
- 3 whole Eggs
- 1 1/2 teaspoons Worcestershire sauce (Originally 'Velati sauce' (English sauce).)
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Instructions
- 1If using fresh coconut, grind the grated coconut without adding water and extract a small amount of very thick milk. If using canned coconut milk, use the thick cream from the top of the can.
- 2Peel the ginger and garlic. Combine the ginger, garlic, coriander leaves, green chilies, and black peppercorns in a mortar or grinder. Grind everything into a fine paste.
- 3In a mixing bowl, thoroughly mix the rice flour into the thick coconut milk until smooth. Add the ground green masala paste, salt, and crack in the eggs. Whisk everything together until well combined and frothy.
- 4Heat the ghee in a deep skillet or frying pan over medium heat. Once the ghee is hot, pour in the egg mixture. Lower the heat and cook slowly until the bottom is golden brown and the eggs are set (you may cover the pan to help the top set, or carefully flip it over to cook the other side).
- 5Remove the polo from the pan. Sprinkle the Worcestershire sauce over the top before serving hot.
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