Stovetop Spiced Egg Pancake (Polo)

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.)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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