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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!
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.
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!
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 660.45 calories per serving with 25.95g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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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.
Sprinkle a generous amount of grated Amul or cheddar cheese over the ghotala in the last minute of cooking and let it melt.
Add 1/2 cup of cooked minced chicken or mutton (keema) along with the grated boiled eggs for a heartier, protein-packed version.
Increase the amount of green chilies and add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Add 1/4 cup of finely chopped capsicum (bell pepper) along with the onions to incorporate more vegetables into the dish.
With eight eggs in the recipe, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Eggs are a powerhouse of nutrients like Vitamin D, Vitamin B12, selenium, and choline. The tomatoes and onions add Vitamin C and antioxidants.
The combination of protein from eggs and fats from butter provides a source of sustained energy, making it a very satisfying and filling meal that can keep you full for hours.
'Ghotala' is a Hindi/Gujarati word that translates to 'scramble' or 'mishmash'. The name perfectly describes the dish, which is a delicious scramble of grated boiled eggs, raw eggs, and a spicy masala.
Egg Ghotala can be a part of a balanced diet. It's rich in protein from the eggs. However, it is also high in fat and calories due to the generous use of butter. To make it healthier, you can reduce the amount of butter and serve it with whole wheat pav or roti instead of white pav.
A single serving of Egg Ghotala (approximately 250g, without pav) contains around 350-450 calories, depending on the amount of butter used. The calories come primarily from the eggs and butter.
Yes, you can easily scale this recipe down. For a single serving, you can use 2 eggs (1 boiled, 1 raw) and adjust the other ingredients accordingly. The key is to maintain the ratio of boiled to raw eggs.
While traditionally served with buttered pav, Egg Ghotala also pairs wonderfully with rotis, chapatis, parathas, or even simple sliced bread toasted with butter.
Egg Ghotala is best enjoyed fresh and hot, as the texture can change upon reheating. If you must make it ahead, you can prepare the onion-tomato masala in advance. Then, just before serving, reheat the masala, add the eggs, and finish the dish.
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