A glorious mess of eggs cooked in a spicy onion-tomato masala, this famous Indian street food is hearty, flavorful, and perfect for mopping up with buttery pav. A quick and satisfying meal for any time of day!
Prep10 min
Cook20 min
Servings3
Serving size: 1 serving
469cal
23gprotein
20gcarbs
34g
Ingredients
8 pcs Eggs (large)
3 tbsp Butter
1 tbsp Vegetable Oil
2 pcs Onion (medium, finely chopped)
3 pcs Tomatoes (medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chillies (slit lengthwise or finely chopped)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Anda Ghotala, Bajra Roti and Kachumber Salad
Protein-packed Anda Ghotala with hearty Bajra Roti and fresh salad. An energy-giving, perfectly spiced delight!
This rajasthani dish is perfect for lunch. With 791.9100000000001 calories and 31.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1 tsp Cumin Powder
1 tbsp Pav Bhaji Masala
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.25 cup Water (as needed)
3 tbsp Coriander Leaves (chopped, for garnish)
0.25 cup Cheese (grated, optional for garnish)
Instructions
1
Sauté Aromatics
Heat butter and oil in a wide, heavy-bottomed pan or tawa over medium heat.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2
Cook the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Add all the dry spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Add salt to taste.
Mix everything well and cook the spices for 1-2 minutes until fragrant and the oil starts to separate from the masala.
3
Create the 'Ghotala' Texture
Pour in 1/4 cup of water. Bring the mixture to a simmer.
Using a potato masher, firmly mash the onion-tomato mixture directly in the pan for about a minute. This creates the signature coarse, thick gravy texture of 'ghotala'.
4
Incorporate Scrambled Eggs
Crack 4 of the eggs directly into the masala.
Immediately begin to scramble them with a spatula, mixing them thoroughly into the masala.
Cook for 2-3 minutes until the eggs are just set but still soft and moist. Avoid overcooking.
5
Add Sunny-Side-Up Eggs
Spread the scrambled egg mixture evenly across the pan.
With the back of a spoon, create four small wells in the mixture.
Carefully crack the remaining 4 eggs, one into each well.
Reduce the heat to low, cover the pan with a lid, and let it steam for 3-4 minutes.
Cook until the egg whites are opaque and set, but the yolks remain runny.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala, chopped coriander leaves, and optional grated cheese over the top.
Serve immediately and hot with generously buttered and toasted pav (bread rolls).
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
