Sali Par Edu (Eggs with shredded fried potatoes)

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Grated deep fried potatoes topped with eggs, sunny side up. An easy to make Parsi breakfast dish.

by Chef Dharmendar, Mocha, New Delhi



Grate the potatoes and then partially boil.

Now deep fry them twice and add salt and pepper.

Heat oil in a pan and spread the sali.

Break the eggs on top and cook it in a salamander grill for 3 minutes.

Serve with baked beans and toast.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


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Jun 6, 2015, 9:46 am

[…] Sali Par Edu (Eggs with shredded fried potatoes) […]

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Dec 12, 2016, 4:54 pm

[…] difficult to ignore the food when Marshall is seen eating a traditional breakfast of sali par eddu – chips with eggs along with sliced onion and chicken. If there’s a lesson from the video, it’s this: when life gives you lemons, why not squeeze it […]

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May 5, 2018, 1:10 pm

[…] Potato and Eggs […]

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Nov 11, 2018, 3:56 pm

[…] Recipe for Salli per Eedu — I make Sali per Eedu the same way for you as my mummy did and she uses the same recipe her mummy did. There is value in experience and doing things the traditional way. In a world that is fast changing it is easy to discount tradition for ancient ideas but remember to question yourself on the reason why someone is still doing it the way they were 50 years ago before you go ahead and change for the sake of it. […]

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Nov 11, 2019, 5:08 pm

[…] our passion for custards and puddings.” Dishes such as tamata par eedu (eggs on tomatoes), salli par eedu (eggs on straw potatoes), bheeda par eedu and Parsi breakfast speciality akuri are […]

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