Akuri Recipe
Akuri is Parsi-style scrambled eggs popularly relished with pav or bread for breakfast in Parsi households. It is creamy and spicy and comes together in 20 minutes.
Here are some more egg recipes that you may like: Egg Idli, Egg Bhurji, Egg White Muffins, Egg Foo Young, and Egg Dosa.
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 consists of eggs scrambled with onions and spices, but unlike the regular egg bhurji, akuri is slightly runny, creamy, and soft.
Akuri is on the menu of most Parsi restaurants. It is served with a side of pav or toasted bread. For breakfast, you can also serve it with bread toast, dinner rolls, or even plain tawa paratha.
Made using simple ingredients, it comes together in just 20 minutes.
The recipe for making akuri slightly differs from home to home. Some people add tomatoes to their recipe, and some don’t. Some require ginger-garlic paste, while others add chopped ginger and garlic 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 I learned from a Parsi friend’s mom.
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 canola oil, but any neutral-flavored oil (sunflower 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 chilies, salt, turmeric powder, and cilantro (fresh coriander leaves).
You can adjust the green chilies to your taste or replace them with red pepper flakes or red chili powder.
To make the akuri spicier, add some chopped fresh ginger, black pepper powder, and garam masala powder to the egg mixture.
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 softer the akuri.
Heat 2 tablespoon 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, 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.
Remember that the eggs will continue cooking from the residual heat, so remove the pan from the heat as soon as they 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 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 available only in winter. It is made by adding a generous amount of chopped green garlic chives to the egg mixture.
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Akuri Recipe (Parsi Style Scrambled Eggs)
Ingredients
- 6 large eggs
- 2 tablespoons milk (replace with unsweetened heavy cream for creamier akuri)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon turmeric powder
- 2 tablespoons 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 softer the akuri will be.
- Heat 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, 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 they are just set. Never overcook the eggs.
- Garnish with chopped cilantro and serve hot with toasted pav or bread.
It was excellent. I had it twice in a Parsi restaurant, Cafe Mondegar, and I liked it very much. My grandson has come on vacations and he likes Egg Bhurji. So I told him I will try Akuri Pav for him for dinner. And believe me, this 11-year-old boy liked it very much and has asked me to make it again in the morning for breakfast. The addition of malai made it very smooth, unlike normal egg bhurji. It has much suble taste.
Your recipe is perfect. Thanks for sharing it.
Thanks for your generous words Bharat. I am glad you liked the recipe.
Really nice! Love the combination of the strong flavours with the silky smooth texture
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.
Thnx a lot for trying 🙂