A beloved Mumbai street food classic, this dish is a hearty and spicy scramble of minced meat and eggs. It's a flavor-packed one-pan meal, perfect for scooping up with soft pav.
Prep15 min
Cook40 min
Servings4
Serving size: 1 serving
979cal
41gprotein
74gcarbs
57g
Ingredients
500 g Mutton Keema (coarsely minced, 20% fat recommended)
A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.
Rich, protein-packed Keema Ghotala with soft Khameeri Roti – pure comfort food to fuel your morning!
This awadhi dish is perfect for breakfast. With 1307.31 calories and 50.62g of protein per serving, it's a nutritious choice for your meal plan.
Keema Ghotala & Khameeri Roti Recipe - North Indian Breakfast | CraftMyMeals
fat
Cumin Powder
1 tbsp Pav Bhaji Masala (key for authentic flavor)
1.5 tsp Salt (or to taste)
0.5 cup Water
4 pcs Eggs (large)
2 tbsp Butter (for finishing)
1 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
1 pcs Lemon (cut into wedges, for serving)
8 pcs Pav (for serving)
Instructions
1
Sauté Aromatics
Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and light golden brown.
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
2
Cook the Masala and Keema
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
Stir in the turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Sauté for 2 minutes until the spices are fragrant and oil begins to separate from the masala.
Add the mutton keema and salt. Increase the heat to high and cook for 5-7 minutes, using your spatula to break up any lumps, until the keema is browned all over.
Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and let it cook for 20-25 minutes, or until the keema is tender and the mixture is semi-dry.
3
Create the 'Ghotala'
Uncover the pan. Use the spatula to push the cooked keema to the sides, creating a well in the center.
Crack the 4 eggs directly into the well. Let them set for about 30 seconds.
Gently scramble the eggs in the center. When they are about 70% cooked (still soft and slightly runny), start mixing them into the surrounding keema.
Continue to cook and stir for another 2-3 minutes, gently mashing with the back of the spatula to combine everything into a cohesive, scrambled mixture. This is the 'ghotala' step.
4
Finish and Serve
Stir in the butter and garam masala until the butter has melted and is fully incorporated.
Garnish generously with fresh coriander leaves.
Serve immediately with hot, buttered pav and lemon wedges on the side for squeezing over.
4
Serving size: 1 serving
328cal
9gprotein
48gcarbs
12gfat
Ingredients
1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
0.5 cup Milk (lukewarm)
0.5 cup Water (lukewarm, divided)
Instructions
1
Activate the Yeast
In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
Place the dough in a lightly greased bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
Gently punch down the risen dough to release the air.
Divide it into 8 equal portions and roll each portion into a smooth ball.
On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
Flip the roti and cook the other side for about a minute until golden-brown spots appear.
Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebabs.
