Parsi Style Kharo Safed Papeto & Papeta Par Edu

Once again, two recipes in one post. Tum sab ka itna haq toh banta hai yaaro. 💖 This is a simple potato shaak/dish done the Bawa (Parsi way). If you have Parsi friends you are sure to know, we are a breed that throws eggs over almost any and every type of food. Be it tomatoes, potatoes, okra (ladyfingers), ripe bananas, ripe mangoes, ridge gourd and more. In this recipe, I showcase the humble potato shaak and elevate it to a high by ‘lovingly smothering’ it with eggs. ;-)

Ingredients:

6 large potatoes, quartered and then cut into thin slices
1 - 1½ teaspoon cumin seeds
3 large onions, sliced 
12-15 green chillies, finely chopped (adjust according to your spice tolerance)
20-22 cloves garlic, finely chopped (adjust according to your spice tolerance)
A large handful of coriander leaves, chopped
Salt, to taste
6-8 tablespoons oil
6 eggs
Coarsely ground black pepper

Method:

1. Heat oil in a wok, splutter cumin seeds.
   
   
   
   
   
2. Add green chillies, onions, garlic, and sauté until the edges of the onions begin to turn light brown.
   
   
   
   
   
3. Add the potatoes and toss them well in the onion mixture. Season the potatoes with salt.
   
   
   
   
   
4. Cover and cook on a very gentle flame till potatoes are cooked. Do give the potatoes a gentle mix, intermittently. Preferably use a spatula.
   
   
   
   
   
5. When done add coriander leaves and mix carefully (try not to mash the potatoes). Ensure the coriander gets evenly mixed with the potatoes.
   
   
   
   
   

Kharo Safed Papeto... done!

Now, to lovingly smother the potatoes with edas (eggs)… 😊

Papeta Par Edu

1. Empty out the cooked, piping hot potatoes in a non-stick pan and flatten them out evenly.
   
   
   
   
   
2. Break the eggs, carefully, over piping hot potatoes. Season the eggs with a bit of salt.
   
   
   
   
   
3. Cover and cook on a gentle heat.
4. When the eggs are semi-set, sprinkle some coarsely ground black pepper or a light sprinkling of dry, crushed coriander powder, or a few fresh coriander leaves, finely chopped.
5. Cover and cook till eggs are set to your liking (hard yolk or soft).
   
   
   
   
   

Chef Notes:

1. While I usually throw whole eggs over the potatoes, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, pour the eggs over the potatoes, and cook on low flame till the eggs set. This sets like a soft mousse over the potatoes.
   
   
   
   
   
2. IMPORTANT: Ensure that the potatoes are piping hot when you add eggs over them. If you add eggs over cold potatoes, the yolks will remain on top and the eggs whites will seep in and settle below. It mars the look of the dish.  
3. The eggs in my photographs are soft set or sunny side ups. Feel free to cook the eggs to the consistency you prefer. 
4. Please use less oil if you are diet conscious, just don’t give me grief about the amount I used, 😈*evil grin*
   
   

   

   Boiled potatoes to be cut in the same way as raw potatoes

   
   
5. I usually cook this with raw potatoes, but at times, I have a few boiled ones in the fridge. When this dish is cooked with boiled potatoes, the cooking time reduces, but do cook the potatoes well on low flame (covered). This is to ensure the boiled potatoes absorb the flavour of the onions, green chilies, garlic, and seasonings. 
   
6. There are no powdered spices add to this dish which is why I suggest you use the correct number of chilies and garlic as these herbs lend the main flavour to the dish. You don’t want to be eating bland potatoes.
7. While THIS is the exact recipe for the original Kharo Safed Papeto, I sometimes cannot resist adding curry leaves, or mustard seeds, or a few coriander seeds to the potatoes; just to give the dish a change of scene. As for sprinkling chopped fresh coriander on top... my variations to that are, dry, coarsely crumbled coriander leaf powder, coarsely ground black peppercorns or a light sprinkle of chili powder.
8. I have cooked this dish many times and clicked it many times too, hence, the backgrounds, serving dishes, pans, in the photographs, may vary, but rest assured, they are all clicked by me.
9. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   
   
   
   

Some more photographs: