Keema – that one phrase is sufficient to get our mouths watering. Keema is a dish, an ingredient, and a lot extra. Whether scooped up with pav, used as a filling, or reworked into different dishes, keema stays scrumptious and healthful. Keema interprets to mince and should confer with hen mince, mutton mince and even plant-based mince like soy keema. But hen and mutton mince are those which have historically been used to make yummy indulgences. If you are on the lookout for a distinct option to get pleasure from keema, you should strive keema ghotala. Intriguing identify, is not it? Whether you have got leftover keema or are cooking it from scratch, this dish is must-try. 
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What Is Keema Ghotala?

Now, “ghotala” often means a scandal or a rip-off. The solely factor scandalous about this dish is how tasty it’s! “Ghotala” also can signify a large number or a mix-up, which is probably what impressed the identify of this dish. In Keema Ghotala, mince and eggs are combined collectively to make what looks like a fusion scrambled eggs dish. It is messy in one of the best sense of the phrase, supplying you with one of the best of each keema and eggs. Also referred to as Anda Kheema Ghotala, this flavourful dish is in style within the cafes and streets of Mumbai. It is present in different components of the nation too. Here’s how one can put together it within the consolation of your own home:

_{You can use leftover keema to make this ghotala. Photo Credit: iStock}

How To Make Keema Ghotala At Home | Quick And Easy Recipe For Anda Kheema Ghotala

Method 1: Making Ghotala With Leftover Keema

If you have got keema leftover from earlier, all it’s important to add is reheat it on a tawa, pan or kadhai. Ensure that it’s not excessively oily. Also, be aware {that a} tawa is usually most well-liked because it helps you mince the elements extra simply. Once you add the keema, whip some eggs and add them to the tawa too. Then, use a spatula to mix the keema and eggs effectively. Keep mixing till the eggs scramble and alter salt and spices. That’s it – your keema ghotala is prepared!

Method 2: Making Keema Ghotala From Scratch

Wash and drain the mince. Set apart. In a kadhai, warmth oil and saute bay leaves, ginger garlic paste, onion, and inexperienced chillies. Next, add the mince and blend. Heat must be on medium. Cook for 5-10 minutes.

Once you see the mince drying up, add salt, purple chilli powder, garam masala and different spices. Add the tomato puree, together with half a cup of heat water. Mix, decrease the warmth and permit the keema to cook dinner for a couple of minutes, lined. Later, add lemon juice, chopped coriander, mint, spring onions and tomatoes. Finally, add the overwhelmed eggs. Use a spatula to combine and mince the elements collectively, till the eggs are cooked.

Click here for the complete recipe for Keema Ghotala

Anda Keema Ghotala is greatest loved with pav or every other bread. You also can pair it with roti or laccha paratha. If you have got some leftover ghotala, you need to use it as a filling for baida roti. Find the recipe here.
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