vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Protein-packed Surti egg ghotalo with soft pav - a quick, kid-approved comfort food!
A famous street food from Surat, this is a delightful mess of grated boiled eggs and runny sunny-side-ups, all cooked together in a spicy, buttery tomato-onion gravy. Served with soft pav, it's a truly indulgent meal.
Serving size: 1 cup
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Protein-packed Surti egg ghotalo with soft pav - a quick, kid-approved comfort food!
This gujarati dish is perfect for dinner. With 937.88 calories and 28.26g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Boiled Eggs: Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes for hard-boiled eggs. Drain, cool in ice water, then peel and grate them using a box grater. Set aside.
Sauté Aromatics: Heat oil and 2 tbsp of butter in a large, wide pan or tawa over medium heat. Once the butter melts, add the finely chopped onions. Sauté for 6-7 minutes until they are soft and light golden. Add the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
Build the Masala Base: Add the finely chopped tomatoes to the pan. Cook for 7-8 minutes, mashing with the back of your spoon, until the tomatoes break down completely and form a paste. Add the turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Stir well and cook the masala for 3-4 minutes, until oil begins to separate at the edges.
Incorporate Grated Eggs: Add the grated boiled eggs to the masala. Mix gently to coat the eggs evenly. Pour in 1/2 cup of water, stir, and bring to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld into a thick, cohesive gravy.
Create the 'Ghotalo': Reduce the heat to low. Using a ladle, create two depressions in the gravy. Carefully crack the 2 raw eggs directly into these depressions. Sprinkle the garam masala over the raw eggs.
Cook and Mix: Cover the pan and let the eggs cook on low heat for 3-4 minutes. The egg whites should be just set, and the yolks must remain runny. Uncover the pan. Using a spoon, gently break the runny yolks and partially scramble them into the gravy. The goal is to create streaks of yolk and white, not to mix it completely. This 'messy mix' is the 'ghotalo'.
Garnish and Serve: Turn off the heat. Top the ghotalo with the remaining 1 tbsp of butter and garnish generously with fresh coriander leaves. While the ghotalo rests, toast the pav with butter on a hot tawa. Serve the hot Egg Ghotalo 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