Can I make Anda Ghotala without pav bhaji masala?

Yes, but the flavor will be less street-style. You can increase coriander powder and chili slightly, though pav bhaji masala gives the most authentic taste.

How do I keep the eggs from turning rubbery?

Add the raw eggs on low to medium heat and stir gently just until softly set. Overcooking dries the mixture and makes it tough.

Can I prepare this dish in advance?

You can make the masala and boil the eggs ahead of time, but it is best to add the raw eggs just before serving so the texture stays creamy.

What should the final texture of Anda Ghotala be?

It should be moist, soft, and slightly creamy with a spoonable masala consistency, not dry like firm scrambled eggs.

How should I store and reheat leftovers?

Refrigerate leftovers in an airtight container and reheat gently on low heat. Add a splash of water if needed to loosen the masala.

Home / Recipes / indian / Anda Ghotala

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Anda Ghotala

RATING

4.6/5(137)

TASTE SCORE

9/10

A spicy Mumbai street-style egg dish where boiled eggs and fresh eggs are cooked into a buttery masala. Rich, messy in the best way, and perfect with pav or toasted bread for a satisfying side or light meal.

PREP

12m

COOK

18m

SERVES

1 KATORI

250 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Boil and prepare the eggs.
1.Place 4 eggs in a pot, cover with water, and bring to a boil.
2.Cook until hard-boiled, about 9-10 minutes.
3.Cool, peel, and lightly grate or crumble the boiled eggs.
4.Crack the remaining 4 raw eggs into a bowl and keep ready.
TIPGrating the boiled eggs gives the dish its signature street-style texture.
saute · ~12 min
Cook the masala base.
1.Heat oil and butter in a pan over medium heat.
2.Add onion and green chili, then cook until the onion turns soft and lightly golden, 5-6 minutes.
3.Add ginger-garlic paste and sauté for 1 minute.
4.Add tomato and cook until soft and pulpy, 4-5 minutes.
TIPCook the tomatoes well so the masala tastes rich and not sharp.
saute · ~2 min
Season the masala.
Add red chili powder, turmeric powder, coriander powder, pav bhaji masala, and salt. Mix well and cook for 1 minute, then add water to make a moist, scoopable masala.
mix · ~4 min
Add the eggs and scramble gently.
1.Add the grated boiled eggs to the masala and mix well.
2.Pour in the raw eggs.
3.Stir continuously on low to medium heat until the raw eggs softly set into the masala, 2-3 minutes.
4.Keep the texture moist and slightly creamy, not dry.
TIPLow heat keeps the eggs soft. High heat can make the mixture rubbery.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve hot with pav or toasted bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the boiled eggs while still slightly warm for the classic fluffy ghotala texture.
2
Cook the tomatoes until the oil-butter mixture starts separating; that removes raw acidity from the masala.
3
After adding the raw eggs, keep the heat low-medium and stir constantly so the scramble stays soft, not grainy.
4
Add the water a little at a time; Anda Ghotala should be moist and scoopable, never watery.
5
Finish the lemon juice off the heat so its brightness stays fresh and doesn't turn bitter.
6
Toast the pav or bread with a little butter just before serving so it can soak up the rich masala.
7
If making ahead, prepare the masala base first and add the eggs only when reheating for the best texture.