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Cooking Akoori: A Traditional Parsi Breakfast Dish with Mustard Oil

Updated: Jun 12

Cooking Akoori: A Traditional Parsi Breakfast Dish with Mustard Oil
Cooking Akoori: A Traditional Parsi Breakfast Dish with Mustard Oil

Ever so often, this blog decides to make crossover versions of some of the favourite Parsi dishes of Boman Irani, the brand ambassador for P Mark Mustard Oil. Boman is a diehard foodie, both inside and outside his home, and he has extremely eclectic culinary preferences ranging from good old Rajma-Chawal, Biryani and Chicken Curry to traditional Parsi favourites, especially the dazzling array of delicacies cooked lovingly at home by his wife, and earlier, by his late mother.

For today’s post we have selected a traditional Parsi breakfast dish called Akoori. Some poorly informed people call it the Parsi version of an omelette and, understandably, this leaves some Parsis irritated, others angry. And rightfully so, because Akoori is not an omelette. In terms of taste, texture and personality, it is completely different. If anything, it bears a resemblance to the Frittata, an omelette-like preparation with Italian roots, which usually contains meat, goat cheese and local Mediterranean herbs.

The Parsi connection with the frittata stretches far back in time – to the 7th Century CE when the Parsis migrated from Persia (then known as Pars, hence the name “Parsi”). Many of them came and settled on the western coast of India, bringing with them their traditional recipes which they adapted to suit the ingredients and spices available in India.

There is a variation of Akoori known as Bharuchi Akoori which originated in Parsi settlements in Bharuch, Gujarat. The uniqueness of this variant is that along with the spices, it also contains cashew nuts, almonds and raisins.

So let’s get started on our Akoori or else we will be late for breakfast! Here are the ingredients that you will require.

Ingredients for Bharuchi Akoori

  1. Eggs: 4

  2. Onions: 2, medium-sized

  3. Tomatoes: 2 medium-sized

  4. Green Chillies: 2

  5. P Mark Mustard Oil: 4 tablespoons

  6. Garlic (Lasun) Paste: 2 teaspoons

  7. Coriander (Dhania) Leaves: 2 tablespoons

  8. Turmeric (Haldi) Powder: Just a pinch

  9. Red Chilli Powder: Half a teaspoon

  10. Butter: 1 tablespoon

  11. Salt: to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings that you require.

Preparation for Bharuchi Akoori

Break the eggs in a mixing bowl and whisk them (or you could use a handheld egg beater to save time).

Finely chop the onions.

Finely chop the tomatoes.

Finely chop the green chillies.

Finely chop the coriander leaves.

Put the butter in a refrigerator to chill it.

Method for Bharuchi Akoori

In a pan, heat the Mustard Oil on a High flame till it reaches its smoking point. The indication of this will be whiffs of aromatic white smoke rising from the surface of the hot oil. Your oil is now ready for you to start cooking. Reduce the flame to Medium.

To the hot oil add the onions, green chillies and garlic paste. Sauté till the onion pieces turn translucent.

Next, add the tomatoes, turmeric, red chilli powder and salt to taste. Cook for around three minutes. The tomatoes should become mushy. You can aid the process by using a wooden spatula or the back of a large spoon to mash the tomato pieces.

Keep aside a teaspoon of chopped coriander leaves (these will be used later for garnishing). Add the remaining coriander leaves to the pan and stir to mix well.

Reduce the flame to Low and slowly add the whisked eggs. Stir slowly and keep stirring while watching the mixture closely. Do not let the egg mixture solidify (like you would do in the case of a conventional omelette). You should turn the flame off while the mixture is still runny (but not raw, of course). The way to make Akoori is by ensuring that the eggs are never ever overcooked. They have to be just right.

Now add the cold butter to the pan and let it melt slowly and mingle with the other ingredients.

Divide the finished dish into two portions and carefully transfer each portion to a serving plate. Garnish with chopped coriander leaves (the teaspoonful that you had set aside earlier).

Your traditional Parsi Akoori is now ready to be served. This dish is traditionally eaten with lightly toasted and buttered Pav but you can also have it with buttered toast or plain bread. And if you’ve got a steaming cup of tea or coffee to go with it, you’re in for a fantastic breakfast experience. What a great way to start your day!

You can find more recipes at :

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