Surti Ghotalo
A beloved Surat-style egg dish where boiled eggs and beaten eggs are cooked together with onions, green chilies, ginger-garlic, and warm spices. Soft, rich, and lightly spicy, it is perfect with pav or toast.
For 4 servings
- boil · ~15 min
Boil and prepare the eggs.
1.Place 4 eggs in a saucepan with water and bring to a boil.2.Cook until hard-boiled, about 10 minutes.3.Cool, peel, and grate the boiled eggs.4.Crack the remaining 4 eggs into a bowl and beat lightly.TIPDo not overbeat the raw eggs; a light whisk keeps the final texture soft. - saute · ~10 min
Cook the onion 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 light golden.3.Add ginger-garlic paste and cook until the raw smell goes away.4.Add tomato and cook until soft and pulpy.TIPKeep the heat medium so the onion sweetens without burning. - mix · ~3 min
Add the spices and grated eggs.
Add turmeric powder, red chili powder, coriander powder, pav bhaji masala, garam masala, and salt. Mix well, then add the grated boiled eggs and toss gently so they soak up the masala.
- saute · ~4 min
Cook the beaten eggs into the masala.
Pour in the beaten eggs and cook on low heat, stirring and scrambling continuously until the mixture turns soft, fluffy, and just set. Do not let it dry out.
TIPTake the pan off the heat while the eggs still look slightly moist; they finish cooking from residual heat. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, sprinkle in the lemon juice and coriander leaves, and mix once gently.
- serve
Serve hot.
Serve Surti Ghotalo hot in small bowls with pav, bread toast, or plain roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the boiled eggs on the large side of a grater so they blend into the masala without turning pasty.
- 2Cook the tomatoes until the oil starts separating slightly; that keeps the ghotalo from tasting raw or watery.
- 3After adding the beaten eggs, keep the flame low and stir constantly for the signature soft, bhurji-like texture.
- 4Stop cooking while the mixture still looks a little glossy; Surti Ghotalo should stay moist, not dry.
- 5Add lemon juice only after switching off the heat so its brightness stays fresh and balances the rich eggs.
- 6If serving with pav, toast it in a little butter and use it immediately to scoop up the soft ghotalo.
Adapt it for your goals.
Spicier
Increase green chilies and red chili powder for a sharper Surat-style heat that stands up especially well with buttered pav.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan; the dish stays flavorful while feeling a bit lighter.
more butteryMore-buttery
Finish with an extra small knob of butter for a richer street-style ghotalo, ideal when serving with toasted pav.
tomato lightTomato-light
Use less tomato for a drier, more egg-forward version if you prefer the masala to be less tangy.
Why this is on our healthy list.
Protein-Rich Main
This dish is centered on eggs, which make it satisfying and help turn a simple masala base into a filling meal.
Includes Aromatic Vegetables
Onions, tomatoes, green chilies, ginger, and garlic add flavor along with beneficial plant compounds to the dish.
Fresh Herb and Citrus Finish
Coriander leaves and lemon juice add freshness and brightness, helping balance the richness of the eggs and butter.
Frequently asked questions
The boiled eggs add body and a slightly chunky texture, while the beaten eggs create the soft, fluffy scramble that makes ghotalo distinctive.
