Stovetop Spiced Egg Pancake (Polo)
This traditional Parsi egg dish, known as Polo, is a thick, savory pancake cooked slowly on a griddle to achieve a golden, crispy exterior and a fluffy interior. Unlike a standard omelet, the Polo is cooked covered on low heat, allowing the spiced egg mixture—typically enriched with onions, herbs, and aromatics—to set perfectly without drying out. It makes for a hearty breakfast or side dish, best enjoyed with fresh rotis or crusty bread.
Ingredients
- 6 large Eggs (Quantity estimated for a standard thick Polo.)
- 1 medium Onion (Finely chopped. Inferred from reference to 'Masala Polo'.)
- 1/2 cup Fresh coriander (cilantro) (Chopped. Inferred from reference to 'Masala Polo'.)
- 2 whole Green chilies (Finely chopped. Inferred from reference to 'Masala Polo'.)
- 1 teaspoon Ginger-garlic paste (Inferred from reference to 'Masala Polo'.)
- 1 teaspoon Salt (Or to taste.)
- 1 tablespoon Ghee (For cooking on the griddle.)
More recipes using Eggs
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.
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.
Simple Egg Polo (Crispy Fried Omelet)
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.
Roasted Egg Omelet (Polo)
This traditional Parsi-style roasted omelet, known as "Polo," utilizes a unique historical cooking technique that mimics baking on a stovetop. Instead of frying in heavy oil, the hot griddle is dusted with rice flour to prevent sticking, allowing the eggs to develop a distinct roasted flavor and golden crust while remaining fluffy inside. Simple yet ingenious, this savory egg cake offers a lighter, texture-rich alternative to the standard fried omelet.
Instructions
- 1Prepare the egg mixture by beating the eggs and combining them with the chopped onions, coriander, green chilies, ginger-garlic paste, and salt. Ensure the ingredients are well incorporated.
- 2Place a clean griddle (tava) or heavy-bottomed skillet on the stove over low heat. Add one heaping small spoon (approx. 1 tablespoon) of ghee and allow it to heat until it crackles slightly.
- 3Pour the prepared egg mixture onto the hot griddle. Cover the pan with a lid (traditionally an inverted lid with embers on top, but a standard lid works for modern stoves). Cook on a slow fire until the bottom layer becomes red/golden brown and the top begins to set.
- 4Once the bottom is browned and the structure is stable, carefully flip the polo using a spatula. Cook the other side until golden brown. Remove from heat. Note: Do not add tamarind to this recipe.
You Might Also Like
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.
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.
Simple Egg Polo (Crispy Fried Omelet)
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.
Masala Egg Polo (Spiced Parsi Omelet)
A traditional Parsi egg dish, this Masala Polo is a thick, savory omelet enriched with the unique umami flavor of roasted dried Bombay duck (bumla). The recipe combines fluffy beaten eggs with tender morsels of fried potato, aromatic ginger-garlic paste, and fresh herbs for a deeply satisfying meal. Crisp on the outside and soft within, it offers a delightful textural contrast and a burst of coastal Indian spice in every bite.