Papeta pur eedu

Papeta pur eedu

Eggs on potatoes

Mr Todiwala's Bombay
Helen Cathcart

A simple yet, funnily enough, variable egg recipe! My mother taught me this and, to date, she made the best I have ever had, including mine! This is, quite simply, divine. Parsees love eggs and an egg dish is a must at all celebrations if the host simply wishes to please the guests.

Good, soft old-fashioned bread with lots of good butter are also a must for the Parsee when eating eggs. If it’s not heavenly – forget it!


Quantity Ingredient
1 large waxy potato
2-3 tablespoons sunflower or rapeseed oil
1 teaspoon cumin seeds
1 small green chilli, finely chopped
2 garlic cloves, finely chopped
1 onion, thinly sliced
salt, to taste
1 small spring onion, thinly sliced, (optional)
4 eggs
1 tablespoon coriander, finely chopped

To serve

Quantity Ingredient
mango chutney
soft bread


  1. Peel the potato and cut it into very thin slices, preferably using a mandoline or, otherwise, a large, sharp knife. Place in a bowl of cold water to prevent browning and set aside.
  2. Heat the oil in a large frying pan, add the cumin seeds allow them to sizzle for a few seconds over a medium heat until just colouring. If using half oil half butter, just use the oil for frying the seeds then add the butter when coloured.
  3. Add the chilli and garlic, sauté for a further minute or two then add the onion. Sauté for 2 minutes until softening but not browning, then pat dry the potato slices and add. Sauté for at least 3–4 minutes, sprinkle with a little salt and then spread out evenly in the pan.
  4. Add enough water to come just below the level of the contents, bring to the boil, reduce the heat to low, cover and cook until the potatoes are just tender when pierced with a knife, but still hold their shape. The time will depend on the potatoes used so check them often.
  5. At this stage I like to sprinkle the dish with the spring onion, but it is optional.
  6. Sprinkle the coriander over, mix gently by folding the contents in a slow motion, taste and re-season if necessary then level out again. Ensure that the sides of the pan are clean.
  7. Make 4 indentations evenly spaced around the potato cake about 4 cm in from the edge. Break an egg into each cavity. Cover the pan and cook over a very low heat until cooked to your liking (I prefer my yolk soft). Cut the cake into quarters ensuring each portion has an egg in it and serve with mango chutney and soft bread.
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