Recipe contributed by: Armeen Shroff
Growing up in Bombay, food in our house was always well planned so that nothing went to waste. If chicken was to be cooked then mom would first make a special Chicken Dhansak with the legs and thighs. Shredded breast would be set aside for cutlets reg next day while the bones and other parts would be used for making a delicious chicken and egg soup.
Mutton was also treated much the same way. However, since mutton was more expensive there would typically be more innards like kaleji and bukka than the actual mutton ‘bota’s’, the latter being strictly rationed out so that all family members received their fair share. However, this mea as to not waste. If there was chicken , It was head to feet … If there was mutton , there were moment that there were a lot of variations of ‘bukka’ being served in the home.
One such was for breakfast on weekends. While most of the family preferred to have an Akuri, I disliked it as I preferred my eggs scrambled. So one day my Nani got creative and added bukka to the tomato gravy of the Akuri. She then mixed in some wafers and topped it with a fried egg.
I fell in love with the dish. Now, I make it for my boys but I have added a twist to make it look a bit fancy. I actually serve the same thing but call it an ‘Egg & Wafers Stack’ and top it with some cheese. I then also add a Fried Masala Pav on the side. Yes, I know you’re already thinking about all the carbs but trust me this is one delicious breakfast that you simply must try making for your family too.
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.