Egg on Wafer or Sali

Egg on Wafer or Sali

Wafer or Sali per eedu

It was Navroz today but due to Coronavirus everyone was self quarantined in the house and we couldn’t even order food nor go out for a nice dinner. Afternoon was sali marghi (Sali Chicken) but what about night? Nights we go out every year for dinner but due to Coronavirus self quarantined we could not go out. Mum had ordered wafers in advance so we can have a nice small self quarantined pre-dinner celebration at home with just us family. There were a 1/4 kg pack of wafers leftover so mum decided to make a very old classic which is a family favourite for ages.

  • To prep

    10 min
  • To cook

    20 min
  • Level

    Easy
  • Servings

    3
  • 5 tablespoon oil in non stick frying pan
  • 1/4 teaspoon salt
  • Half of 1/4 teaspoon red chilly powder (if you like spicy do not deseed and increase the quantity)
  • Half of 1/4 teaspoon turmeric powder
  • 1/4 kg wafer or sali (fried straw potatoes)
  • 1/2 tablespoonful ginger garlic paste
  • 1 small green chilly deseeded and chopped (if you like spicy do not deseed and increase the quantity)
  • Half fistful coriander chopped
  • 4 eggs beaten with a half of 1/4 teaspoon salt in a separate bowl

Method

    Soak wafer or sali in water for 2-3 minutes till they are soft.
    Strain all excess water and keep aside. Make sure there is no water left or the water will splatter the oil in the frying pan. However do not squeeze the water out just drain off all water.
    Put the gas on medium flame setting and sauté salt, red chilly powder, turmeric powder, ginger garlic paste, oil, chopped coriander, green chilly and mix well.
    Add the softened drained off wafer or sali to the pan mix well and sauté for a few seconds.
    Check for salt and spices if needed add more accordingly.
    Cover the lid and cook for a further 5 minutes on lowest flame setting till the steam comes out and the steam coats everything in the pan evenly.
    If it’s not properly steamed then eggs will sink and not stay on top and burn the bottom part of the spiced wafers or sali.
    Open the lid every two minutes and stir well so that the bottom part doesn’t get burnt.
    After it’s properly steamed mix well and sauté for a few seconds.
    Layer the beaten salted eggs on top but before closing the lid again poke it with a fork on all sides.
    Keep checking every 2 minutes to see if the layer of beaten eggs is cooked.
    Cover the lid and cook further till the layer of eggs is fully cooked and well formed on top of the spiced wafers or sali.
    Once done serve it hot with bread or chapatis and with ketchup or pickle.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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