vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Perfectly spiced, protein-packed egg ghotala with soft pav – a melt-in-mouth comfort food that satisfies.
A popular Indian street food delight from Surat, this dish is a flavorful mash-up of grated boiled eggs and runny yolks cooked in a spicy onion-tomato masala. Perfect with buttered pav!
Serving size: 1 cup
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Perfectly spiced, protein-packed egg ghotala with soft pav – a melt-in-mouth comfort food that satisfies.
This gujarati dish is perfect for lunch. With 997.51 calories and 34.59g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the boiled eggs. Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain, run under cold water to stop the cooking process, then peel and grate them using a box grater. Set aside.
In a wide, heavy-bottomed pan or tawa, melt 3 tbsp of butter over medium heat. Once the butter is hot, add the finely chopped onions and sauté for 6-7 minutes until they are soft, translucent, and light golden brown.
Add the ginger-garlic paste and chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they break down completely and become soft and pulpy.
Add the spice powders: turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes, stirring continuously, until the masala thickens and you see oil separating from the sides. Add a splash of water if the masala starts to stick to the pan.
Add the grated boiled eggs to the pan. Gently mix everything together to coat the eggs evenly in the masala. Cook for 2 minutes to allow the flavors to meld.
Using your spatula, create four small wells in the egg mixture. Crack the remaining 4 raw eggs, one into each well. Let them cook undisturbed for about 1-2 minutes until the egg whites are partially set but the yolks are still runny.
Now, perform the 'ghotala' (scramble). Break the runny yolks with the spatula and gently scramble and fold the entire mixture together. Cook for another 2-3 minutes until the raw eggs are just cooked through, ensuring the dish remains moist and glossy. Avoid overcooking to prevent it from becoming dry.
Turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice. Give it one final gentle mix.
To prepare the pav, slit the buns horizontally without cutting all the way through. Melt the remaining 2 tbsp of butter on a hot tawa. Place the pav, cut-side down, on the butter and toast for 1-2 minutes until golden brown and crisp. Serve the hot Egg Ghotala immediately with the buttered pav.
Serving size: 2 pieces
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.
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.
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.
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.
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.
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.
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.
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.
Serving size: 0.5 cup
Prepare the Onions
Soak for Crispness
Drain and Dry
Season and Toss
Serve Immediately