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A delicious and messy scramble of grated boiled eggs and runny yolks cooked in a spicy, onion-tomato masala. This popular Rajasthani street food is rich, flavorful, and perfect for scooping up with soft pav.
For 4 servings
Preparation (10 minutes): Hard boil 4 eggs for 10 minutes. Once cooled, peel and set them aside. In a small bowl, whisk the curd and besan together until you have a smooth, lump-free mixture. This step is crucial to prevent the gravy from splitting.
Sauté Aromatics (8 minutes): Heat oil and butter in a wide, heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown. Add the ginger-garlic paste and green chillies, and cook for another minute until the raw aroma disappears.
Cook the Masala (7 minutes): Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, mashing with your spatula, until they become soft and pulpy. Now, add all the dry spice powders: turmeric, Kashmiri red chilli, red chilli, and coriander powder, along with salt. Stir well and cook for 2 minutes until the oil begins to separate from the masala.
Incorporate Yogurt and Boiled Eggs (5 minutes): Reduce the heat to the lowest setting. Slowly pour in the whisked curd-besan mixture, stirring continuously for 2-3 minutes to prevent curdling. Once the gravy thickens slightly, grate the 4 hard-boiled eggs directly into the pan. Gently mix and mash them into the masala. Add 1/2 cup of water, stir, and bring to a gentle simmer.
Create the 'Ghotala' (5 minutes): Using a spoon, create four small wells in the simmering gravy. Carefully crack the 4 raw eggs, one into each well. Cover the pan with a lid and cook on low heat for 3-4 minutes. The goal is to have the egg whites set while the yolks remain runny.
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A delicious and messy scramble of grated boiled eggs and runny yolks cooked in a spicy, onion-tomato masala. This popular Rajasthani street food is rich, flavorful, and perfect for scooping up with soft pav.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 674.03 calories per serving with 26.95g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Finish and Serve (2 minutes): Uncover the pan. Sprinkle the garam masala and chopped coriander leaves over the top. Gently break the runny yolks with your spatula and give everything a quick, light mix to create the signature messy 'ghotala' texture. Serve immediately with hot, buttered pav.
For a popular variation from Surat, add a generous amount of grated processed cheese on top just before serving.
Stir in 2-3 tablespoons of fresh cream at the very end for a richer, milder gravy.
Add 1/4 cup of finely chopped capsicum along with the onions for extra crunch and flavor.
Increase the amount of green chillies or add a pinch of black pepper powder along with the garam masala for more heat.
With eight eggs in the recipe, this dish is packed with high-quality protein, essential for muscle repair, immune function, and maintaining satiety.
Eggs provide vital nutrients like Vitamin D, Vitamin B12, selenium, and choline, which supports brain health. The spices and vegetables add antioxidants to the dish.
The combination of protein and healthy fats provides a sustained release of energy, making it a hearty and fulfilling meal that can keep you powered for hours.
One serving of Marwari Anda Ghotala (approximately 250g, without pav) contains an estimated 380-450 calories, primarily from the eggs, oil, and butter. Serving it with buttered pav will add to the total calorie count.
It is a high-protein dish thanks to the eggs, which is beneficial for muscle health. However, it is also rich in fats due to the use of oil and butter. It can be part of a balanced diet when consumed in moderation. To make it healthier, you can reduce the amount of oil and butter used.
Yes, you can make it using only grated hard-boiled eggs. The dish will be more like a traditional egg bhurji. However, the signature creamy and 'messy' (ghotala) texture comes from mixing the runny yolks of the raw eggs into the gravy at the end.
While pav is the classic pairing, this dish is also excellent with hot chapatis, parathas, or even slices of toasted sourdough bread for scooping up the delicious gravy.
There are three key steps: 1) Ensure the yogurt is at room temperature before adding. 2) Whisk it thoroughly with besan to stabilize it. 3) Most importantly, reduce the stove heat to its lowest setting before slowly adding the yogurt mixture while stirring continuously.
You can prepare the base masala (up to step 3) in advance and refrigerate it. When ready to serve, reheat the masala and proceed with adding the eggs. The dish is best enjoyed fresh, as the texture of the runny yolks is central to the experience.