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
492cal
25gprotein
18gcarbs
36g
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 and hearty flatbread from Bihar, stuffed with a savory filling of roasted chickpea flour (sattu), herbs, and spices. It's a protein-packed meal, perfect for breakfast or lunch, best enjoyed with yogurt and pickles.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Anda Ghotala, Sattu Paratha and Mango Pickle
Perfectly spiced Anda Ghotala with energy-giving Sattu Parathas – a protein-packed, soul-satisfying meal!
This bihari dish is perfect for dinner. With 1159.43 calories and 44.449999999999996g 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).
587cal
19gprotein
76gcarbs
26gfat
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt (For the dough)
1 tsp Vegetable Oil (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cup Sattu (Roasted gram flour)
1 medium Onion (Finely chopped)
4 clove Garlic (Minced)
1 inch Ginger (Grated)
2 piece Green Chilli (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain (Carom seeds)
1 tsp Kalonji (Nigella seeds)
2 tbsp Mustard Oil (For the authentic pungent flavor)
1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Make the Sattu Filling
In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3
Stuff and Roll the Parathas
After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Take one dough ball, dust it with dry atta, and use your fingers to flatten it into a 3-inch disc, creating a small cup shape.
Place about 2 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pleating as you go, and seal the top tightly. Pinch off any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again.
Using a rolling pin, roll it out gently and evenly into a 5-6 inch circle. Apply light pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium heat.
Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see small bubbles on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Spread about 1/2 tsp of ghee on the top surface and flip again.
Spread ghee on the other side as well. Press gently with a spatula and cook, flipping occasionally, for 1-2 minutes until both sides are golden brown and crisp.
Repeat the stuffing, rolling, and cooking process for the remaining dough balls.
5
Serve
Serve the hot Sattu Parathas immediately with a side of plain curd (yogurt), baingan bharta (roasted eggplant mash), or your favorite Indian pickle.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
