A vibrant and spicy Mumbai street food classic! This dish features shredded chicken and scrambled eggs cooked together in a rich, tangy masala made with pav bhaji spices. Perfect to scoop up with soft pav.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
723cal
47gprotein
60gcarbs
33g
Ingredients
500 g Boneless Chicken (Breast or thigh, cut into chunks)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Creamy, perfectly spiced Chicken Ghotala with soft pav – a protein-packed, energy-giving comfort food!
This gujarati dish is perfect for snack. With 1019.82 calories and 54.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Turmeric Powder (Divided into two 1/4 tsp portions)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Divided, or to taste)
2 tbsp Lemon Juice (Freshly squeezed)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
0.5 cup Water (Or reserved chicken stock)
8 pc Pav Buns (For serving)
Instructions
1
Boil and Shred the Chicken
In a medium pot, combine the chicken chunks, 1/2 tsp of salt, 1/4 tsp of turmeric powder, and enough water to cover the chicken completely.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the chicken is fully cooked and no longer pink inside.
Using a slotted spoon, remove the chicken from the pot and set it aside to cool. Reserve at least 1/2 cup of the chicken stock.
Once the chicken is cool enough to handle, use two forks or your hands to shred it into fine pieces. Set the shredded chicken aside.
2
Prepare the Masala Base
Heat the vegetable oil and butter in a large, heavy-bottomed pan or kadai over medium heat. Once the butter melts, add the finely chopped onions.
Sauté the onions for 7-8 minutes, stirring frequently, until they become soft and turn a light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for about 60 seconds until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 8-10 minutes, stirring occasionally. Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
Stir in the spice powders: pav bhaji masala, Kashmiri red chili powder, the remaining 1/4 tsp turmeric powder, and coriander powder, along with 1 tsp of salt. Mix well and cook for 2-3 minutes, allowing the spices to become fragrant.
3
Combine and Mash
Add the shredded chicken to the pan with the masala. Stir everything together thoroughly to ensure the chicken is evenly coated.
Pour in the 1/2 cup of reserved chicken stock (or water). Bring the mixture to a gentle simmer.
Take a potato masher and gently mash the mixture 4-5 times. This helps to break down the chicken and tomatoes further, creating the signature 'ghotala' (mishmash) texture. Do not over-mash; it should still have some texture.
Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes for the flavors to meld together.
4
Incorporate the Eggs
Uncover the pan. Using the back of a spoon, create four small wells within the chicken mixture.
Carefully crack one egg into each well. You can season them with a tiny pinch of salt and pepper if desired.
Let the eggs cook undisturbed for 1-2 minutes, until the egg whites begin to set and turn opaque.
Using a spatula, gently scramble the eggs within their wells first, then start mixing them into the surrounding chicken masala.
Continue to cook and stir for another 2-3 minutes until the eggs are cooked through but remain soft and creamy, fully integrated into the dish.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala and drizzle the fresh lemon juice over the ghotala. Give it one final, gentle mix.
Garnish generously with freshly chopped coriander leaves.
Serve immediately while hot with butter-toasted pav, sliced onions, and a lemon wedge on the side.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.