Akuri is Parsi-style scrambled eggs popularly relished for breakfast in Parsi households with pav or bread. It is creamy, and spicy, and comes together in 20 minutes (gluten-free).
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About Akuri
Akuri is nothing but a Parsi-style spicy scrambled egg dish (egg bhurji). Parsi is a community in India and they are known for their love of food. Some of their recipes are very unique and the cooking style is also very different.
Akuri is one of the signature egg recipes of Parsi cuisine. It is basically eggs scrambled with onions and spices but unlike the regular egg bhurji, akuri is slightly runny, creamy, and soft.
You will find Akuri on the menu of most Parsi restaurants and it is served with a side of pav or toasted bread. Made using simple ingredients, it comes together in just 20 minutes.
The recipe to make akuri slightly differs from home to home. Some people add tomatoes to their recipe and some don’t. For some ginger garlic paste is a must while others add chopped ginger and garlic to it instead of paste.
These minor changes are totally fine but one thing that remains constant is that akuri must never be overcooked unless you want to offend a Parsi.
In this post, I am sharing a recipe that I learned from a Parsi friend’s mom.
This akuri recipe is gluten-free and can be easily scaled up or down.
Here are some more egg recipes that you may like
- Egg Idli
- Egg Bhurji
- Healthy Spinach Egg White Muffins
- Egg Foo Young
- Egg Dosa
- Egg White Scramble
- Mushroom Omelette
- Indian Masala Omelette
Ingredients
Eggs – White or brown, any eggs would do!
Milk – A little milk adds the perfect creaminess. Use whole milk (full-fat milk) or skim milk. You can replace milk with heavy cream for a creamier egg akuri.
Onions add that perfect crunch.
Oil – I use vegetable oil but any neutral-flavored oil (sunflower oil, canola oil, light olive oil, avocado oil, grapeseed oil, etc) works well for this Parsi spiced scrambled eggs recipe. To make it richer, you can use butter as well.
Others – You will also need cumin seeds, garlic, green chillies, salt, turmeric powder, and cilantro (fresh coriander leaves).
Adjust the green chilies as per your taste. You can replace green chilies with red pepper flakes or red chilli powder too.
You can also add some chopped fresh ginger, black pepper powder, and garam masala powder to the egg mixture to make the akuri spicier.
How To Make Akuri
Preparation
Peel a small onion, rinse it, and chop it. Peel a few cloves of garlic and chop them. Rinse a small green chili and some cilantro and chop them finely.
Gather the remaining ingredients.
Make The Akuri
Break 6 large eggs into a mixing bowl.
Add 2 tablespoon milk, ½ teaspoon salt, and ¼ teaspoon turmeric powder to the bowl and whisk well using a wire whisk. Set the eggs aside.
Tip – The more you whisk the eggs, the fluffier and soft the akuri will be.
Heat 2 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add ½ teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ¼ cup of chopped onions and cook until they turn light brown in color, stirring frequently.
Now add 2 teaspoon chopped garlic and 1 teaspoon finely chopped green chilies and cook until the onions turn golden brown.
Note – If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes.
Now reduce the heat to low and add the whisked eggs to the pan.
Using a silicon spatula, keep scrambling the eggs continuously until they are just cooked (5-6 minutes).
Keep scraping the sides and the bottom of the pan while scrambling. The texture of the eggs should be soft, creamy, and slightly runny.
Tip – You can keep removing the pan from the heat if the eggs are scrambling too fast.
Do not get tempted and increase the heat otherwise, the eggs will cook properly and your akuri will become egg bhurji.
Keep in mind that the eggs will keep cooking from the residual heat, so remove the pan from the heat as soon as the eggs are just set. Never overcook the eggs.
Garnish with chopped cilantro and serve hot with toasted pav or bread.
Frequently Asked Questions
While the ingredients to make akuri and egg bhurji are almost the same, they both differ in texture. While in Akuri, the eggs are soft, slightly undercooked, and runny, the eggs are properly cooked in egg bhurji.
Bharuchi akuri is named after a city in Gujarat – Bharuch. This akuri is made with the addition of dry fruits and nuts such as cashews and raisins. It is mostly served on special occasions and festivals.
This Akuri is a winter specialty made using leela lassan (green garlic) and is available only in the winter months. It is made by adding a generous amount of chopped green garlic chives to the egg mixture.
Serving Suggestions
Akuri is traditionally served with soft pav in Parsi homes. You can also serve it with bread toast, dinner rolls, or even tawa paratha for your breakfast.
Storage Suggestions
I would not recommend you store it, as it tastes the best when served right out of the pan – hot and creamy. It tends to dry when kept for longer and reheating can make the egg cook more which won’t taste like Akuri.
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Recipe Card
Akuri Recipe (Parsi Style Scrambled Eggs)
Ingredients
- 6 large eggs
- 2 tablespoons milk (replace with heavy cream for creamier akuri)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon turmeric powder
- 2 tablespoons vegetable oil (or butter)
- ½ teaspoon cumin seeds
- ¼ cup chopped onions
- 2 teaspoons chopped garlic
- 1 teaspoon finely chopped green chilies (adjust as per your taste)
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
Instructions
- Break the eggs into a mixing bowl.
- Add milk, salt, and turmeric powder to the bowl and whisk well using a wire whisk. Set the eggs aside.
- Tip – The more you whisk the eggs, the fluffier and soft the akuri will be.
- Heat vegetable oil in a pan over medium heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and cook until they turn light brown in color, stirring frequently.
- Now add garlic and green chilies and cook until the onions turn golden brown.
- Note – If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes.
- Now reduce the heat to low and add the whisked eggs to the pan.
- Using a silicon spatula, keep scrambling the eggs continuously until they are just cooked (5-6 minutes).
- Keep scraping the sides and the bottom of the pan while scrambling. The texture of the eggs should be soft, creamy, and slightly runny.
- Tip – You can keep removing the pan from the heat if the eggs are scrambling too fast.
- Do not get tempted and increase the heat otherwise, your akuri will become egg bhurji 🙂
- Keep in mind that the eggs will keep cooking from the residual heat, so remove the pan from the heat as soon as the eggs are just set. Never overcook the eggs.
- Garnish with chopped cilantro and serve hot with toasted pav or bread.
Kam
Thanks for sharing the recipe.
I made some akuri based on your recipe and instructions. Had to substitute fresh green chillies with red chilli flakes, because I didn’t have any green chillies this morning. The result was pretty awesome.
Neha Mathur
Thnx a lot for trying 🙂
afra
Really nice! Love the combination of the strong flavours with the silky smooth texture