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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Perfectly spiced, protein-packed Anda Ghotala with soft phulkas & a tangy onion salad. Comfort food at its best!
This bihari dish is perfect for lunch. With 765.6899999999999 calories and 32.04g 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).
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
