Best 3 Akoori Indian Scrambled Eggs Recipes

Akoori is a classic Indian dish made from scrambled eggs cooked with various spices like green chilies, tomatoes, ginger, and onions. It is a simple yet versatile dish with a rich history, dating back to ancient times. As a popular street food and breakfast item, Akoori's unique blend of spices imparts a burst of flavors while the creamy texture of the eggs provides a delightful and comforting meal. Whether you enjoy it alone, with toast, or rice, Akoori will surely satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

AKOORI (INDIAN SCRAMBLED EGGS)

Akoori (Indian scrambled eggs) image

Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis

Provided by Good Food team

Categories Breakfast, Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 11

Ingredients

1 tbsp butter
1 small red onion , finely chopped
1 green or red chilli , deseeded and finely chopped
2 garlic cloves , crushed
¼ tsp ground cumin
¼ tsp garam masala
good pinch of turmeric
2 large tomatoes , deseeded and finely chopped
7 eggs , beaten
small pack coriander , roughly chopped
4 chapatis (or gluten-free alternative), lightly toasted, to serve

Steps:

Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

AKOORI - SCRAMBLED EGGS (PARSI)

Akoori - Scrambled Eggs (Parsi) image

Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.

Provided by Girl from India

Categories Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.
Serve with chapatis, parathas or toasted bread.
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2

AKOORI - INDIAN SCRAMBLED EGGS

Akoori - Indian Scrambled Eggs image

Make and share this Akoori - Indian Scrambled Eggs recipe from Food.com.

Provided by Rayomand B. Ichhapo

Categories Asian

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 large eggs
1 large onion
1 small tomatoes
1 teaspoon ginger-garlic paste
1 tablespoon oil
salt

Steps:

Dice onion finely. Dice tomato into small pieces.
Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!).
Add ginger-garlic paste and tomato and fry for about 30 seconds.
Add eggs and salt. Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved.
Enjoy while hot!

Tips:

Use fresh, organic eggs for the best flavor and texture.
Add salt and pepper to taste. You can also add other spices, such as chili powder, cumin, or turmeric.
Cook the eggs over medium heat, stirring constantly. This will help to prevent them from overcooking and becoming rubbery.
If you want a creamier texture, add a little milk or cream to the eggs before cooking.
Serve akoori with toast, paratha, or rice.
You can also add vegetables, such as onions, tomatoes, or peppers, to the akoori for a more flavorful dish.
If you are using a blender to make the akoori, be sure to use the pulse setting to avoid over-blending the eggs.

Conclusion:

Akoori is a simple but delicious Indian dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover eggs, and it is also a good source of protein and nutrients. With its creamy texture and flavorful spices, akoori is sure to please everyone at the table.