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4 August, 2014

Akuri (from cookbook)

Comments : 11 Posted in : Cookbooks, E-Cookbook, Eggs, Recipes on by : Rita

This Recipe is one of many in my published cookbooks.


Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference).

Akuri is basically scrambled eggs.

  • The way you make each dish changes based on the method and process used in cooking the eggs.
  • Ingredients  change the flavor of the spicy scrambled egg dish.
  • You can make it spicy, sweet and savory as in Bharuchi Akuri.
  • You can use akuri as a filling as in Akuri Pattice
  • You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled)



  • 4 eggs
  • 1 onion chopped very fine
  • 1 finely chopped tomatoes
  • 1/4 cup fresh Coriander (kothmir) chopped (optional)
  • 1  green chili finely chopped
  • 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste
  • 1/2 tsp of turmeric (haldi)
  • 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)
  • 1/2 tsp Red chili powder
  • Salt to taste


1. Fry onion till pinkish brown, add tomatoes.

3. Stir well and see that tomatoes are tender then add the ginger & garlic paste.

4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

15This is a sample recipe from our cookbooks


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