This is simply some deliciously spicy, baked grated potatoes, with an egg on top and a moreish chutney to go with it – you can thank us later
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ggs are very Easter-appropriate, and some of my favourite egg recipes come from the egg-obsessed Parsis (descendants of Persian Zoroastrians, who emigrated to India thousands of years ago). Their obsession extends beyond the kitchen, too: achoo-meechoo, for example, is a custom where an egg is waved around a person’s head (six times clockwise, once anti-clockwise), then broken to ward off evil. When it comes to cooking, meanwhile, Parsis will put an egg on anything, and one favourite dish is kanda papeta par eeda, or eggs on potatoes, which I ate when staying with friends in Mumbai’s Malabar Hill and which inspired today’s recipe.
A food processor with a large grater attachment will make light work of grating the potatoes, although you could use a box grater, if you have the stamina. You’ll also need a 30cm x 40cm baking tray. This recipe was originally published in my book Dinner.
Prep 5 min
