Parsi Akuri – Soft Scrambled Masala Eggs

Parsi Akuri
Recipe for Mumbai Irani Parsi Cafe Style Akuri – Soft Scrambled Masala Eggs. Perfect as a side dish for Pav or Toast

A very traditional velvety masala scrambled eggs served for breakfast in Parsi cafes and homes with pav or toast. Some cafes also serve the Akuri along with a grilled tomato. It’s optional but it does work very well. One of the famous Irani cafes in Mumbai is Kyani and Co located in South Mumbai.

The texture of Akuri has to be soft and velvety. So do not cook it till it’s dry. One trick I follow while making Akuri is to scramble the eggs on a very low flame and switch off the flame when it comes together.

In traditional Akuri, a Parsi spice blend similar to garam masala is used. You can use garam masala or ready-made chicken masala and it comes out well.
Sakthi Chicken Masala

A non-stick pan is preferred for making this recipe.
A little milk added to the eggs makes the scrambled eggs very velvety and smooth.
Do not cook the eggs till dry. It’s very important that the eggs remain silky.

Here are the things you can buy online for making this recipe
Ikea Non-Stick/Stainless Steel Frying Pan
Sakthi Chicken Masala
Kashmiri Red Chilli Powder / Lal Mirch Powder

Here is the video of how to make Parsi Akuri – Soft Scrambled Masala Eggs

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Parsi Akuri – Soft Scrambled Masala Eggs

Recipe for Mumbai Irani Parsi Cafe Style Akuri – Soft Scrambled Masala Eggs. Perfect as a side dish for Pav or Toast

  • Total Time: 15m
  • Yield: 2 servings 1x



Main Ingredients for the masala

2 tablespoon vegetable oil
1/4 teaspoon cumin seeds
2 cloves garlic, finely chopped
1/2 cup onions, finely chopped
1 green chilli, chopped
1/2 cup tomatoes, finely chopped
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon garam masala
1 teaspoon unsalted butter
2 tablespoon coriander leaves, chopped

For the egg mixture

3 eggs
2 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon black pepper powder


Take a bowl and crack the eggs. Add the milk, salt and black pepper powder. Whisk well to combine. The little milk added gives a very nice velvety texture to the scrambled eggs. Set aside.

Take a pan and add in the oil. Let the oil heat up. Add in the cumin seeds and finely chopped garlic. Add in the finely chopped onions. Add in the chopped green chillies. Cook for a few minutes till the onions are soft.

Add in the finely chopped tomatoes to the pan. Mix well to combine. Add in the salt, turmeric powder, red chilli powder and garam masala powder. Cook till the tomatoes are mushy.

Once the tomatoes are mushy, reduce the flame of the stove to low. Add the whisked egg mixture. Add little butter and coriander leaves. Scramble the eggs on a low flame till the eggs are cooked but still wet. Akuri should not be cooked till its dry. Once the eggs are velvety, switch off the flame and serve hot.

This dish needs to be served hot and it does not store well. Serve immediately with bread or toast.


  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 10m

Keywords: Parsi Akuri

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