Loading...
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.
For 4 servings
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'.
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 606.39 calories per serving with 19.78g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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.
Add a generous amount of grated Amul or mozzarella cheese on top along with the final pat of butter. Cover for a minute to let it melt before serving.
Add a paste of spinach and coriander (palak-dhaniya) along with the tomatoes for a vibrant green color and a different flavor profile.
For a vegetarian version, substitute the boiled eggs with grated paneer and the raw eggs with a slurry of besan (gram flour) and water, cooked until thickened.
Add cooked chicken or mutton keema (mince) to the onion-tomato base before adding the grated eggs for a heartier, non-vegetarian meal.
With a combination of boiled and raw eggs, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Eggs are a powerhouse of nutrients like Vitamin D, Vitamin B12, selenium, and choline, which support brain health, bone strength, and immune function.
The blend of spices like turmeric, chili, and ginger contains compounds like curcumin and capsaicin, which have anti-inflammatory properties and can help give a slight boost to your metabolism.
In Gujarati, 'Ghotalo' translates to a 'scam' or a 'mess'. The name aptly describes the dish's appearance, which is a delicious, messy scramble of boiled eggs, raw eggs, and spicy gravy.
Surti Egg Ghotalo can be part of a balanced diet. It's high in protein from the eggs. However, it is also rich in butter and oil, making it high in calories and fat. To make it healthier, you can reduce the amount of butter and oil and serve it with whole wheat pav.
One serving of Surti Egg Ghotalo (approximately 1 cup of gravy with 2 pav) contains around 550-600 calories. The exact count can vary based on the amount of butter and oil used and the size of the pav.
Absolutely. You can reduce or omit the green chilies and use a milder red chili powder like Kashmiri red chili powder, which provides color without intense heat. You can also reduce the amount of pav bhaji masala.
Yes, you can prepare the onion-tomato masala (up to Step 3) and store it in the refrigerator for 2-3 days. When ready to serve, reheat the gravy, add the grated eggs and water, and then proceed with adding the raw eggs.
Traditionally, Egg Ghotalo is served with soft, fluffy ladi pav. However, it also pairs well with sliced bread, toast, or even rotis.