Papeta Par Eedu (With a slight twist)


Cooking doesn’t always have to be complicated, with tons of spices and techniques involved. For those of you who just want something simple for a mother’s day breakfast or to surprise your spouse, this recipe is as good as it gets!

This is a very tasty,common Parsi breakfast. Now our Parsi friends love egg and must add a little bit of it to mostly all their dishes which works great for me too because I am absolutely crazy for EGGS!
Traditionally made of potatoes (or Papeta) and eggs (or Eedu).
But as my kids love chicken and cheese so I’ve made some changes to the recipe which I hope has made it yummier and much more filling!! So today I have given the recipes for both, the simple dish as well as my improvised version, so you can try either or both and see which one you prefer!



  • Potatoes 3 ( medium size, sliced)DSCN1194
  • Onion 1 (sliced)
  • Ginger garlic paste 1 tsp
  • Turmeric powder 1/4 tsp
  • Chili powder 1/2 tsp
  • Salt to taste
  • Oil 4 tbl spn
  • Eggs 3 (whipped)
  • Coriander leaves 1tbl spn (chopped)


Mix first six ingredients together and keep aside for 10 mins.


Heat oil in a pan and add potato mixture. Keep the pan covered, on low heat till potato is cooked.

Whip eggs briskly in a bowl till light and foamy with little salt.


Put the foamy eggs on top of the potatoes and cover the pan for 5 -7 mins till the egg foam is puffy and dry.


Here’s a kitchen tip for you! To make your eggs light and foamy always use eggs at room temperature. Refrigerated eggs are not as light and frothy once beaten as the ones at room temperature.

Serve your dish hot by garnishing with chopped coriander.

This is your traditional Papeta Par Eedu, as simple as they come. But now, let’s crank things up a bit with my version!


Along with the basic ingredients for your dish mentioned in the above recipe, you will require a few extra ingredients.


  • Eggs 2 (As the inner filling is heavy in this one we are adding 2 extra eggs to the earlier 3, but it is optional. )
  • Minced chicken 200 gms
  • Peas 1/3 cup
  • Cheese (grated) 1/2 cup
  • Vinegar 1tsp
  • Black pepper powder 1/2 tsp
  • Green chili 1 (optional)
  • Salt to taste

Marinate minced chicken with vinegar, black pepper and salt (and green chili if you want to add a little heat). Refrigerate for 30 minutes.
Heat a wok, add  3 tbl spn of oil and fry marinated chicken with peas. As the water evaporates and the chicken and peas are done,remove from pan and keep them aside.


Cook your potatoes in the way instructed in the previous recipe and once they are cooked add this chicken mixture and top it with grated cheese.


Now cover it with beaten eggs.

Sprinkle chopped coriander, for garnishing.

When you serve it, be careful as this version of the dish is rather heavy and has to be very carefully lifted. Preferably use two metal spatulas, one under and one above. 

And that’s it!DSCN1286

A gorgeous,delicious, filling and very very easy dish to brighten up your mood. This is traditionally a breakfast meal but who doesn’t love breakfast all day? 😀 Especially my version is suitable for any occasion, any time of the day! So try it out for yourself this weekend.

Trust me on this, you will absolutely love it!! So go have some fun! 🙂


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