> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Keema Ghotala Pav - URL: https://onesandwich.com/keema-ghotala-pav/ - Published: 2026-05-17T05:30:19.000Z - Updated: 2026-05-26T12:35:39.000Z - Description: Keema scrambled with eggs (ghotala style), served with pav. - Author: Andrew Lekashman - Tags: India, Split Roll Sandwiches, Pav & Pao, #auto-imported **馃嚠馃嚦 India** 路 Family: [Pav & Pao](https://onesandwich.com/tag/pav/) 路 Region: Mumbai 路 Heat: Griddled 路 Bread: pav 路 Proteins: mutton, egg --- Ingredients pav 路 mutton 路 egg 路 onion 路 tomato 路 garam masala Keema Ghotala Pav is a Mumbai plate where spiced minced meat is scrambled together with eggs in the *ghotala* style and served with soft *pav* to scoop it. *Ghotala* describes the method, a messy scramble in which eggs are broken straight into a working *keema* on the griddle and stirred through so the two never fully separate. That is the dish's whole identity and what sets it apart from plain *keema* with bread: the egg is not a topping but a binder cooked into the mince, giving a soft, rich, slightly loose mass somewhere between a mince fry and a masala scramble. It is a fast, bold, late-night-stall plate built for tearing bread into. The build happens on a hot flat griddle in one continuous motion. A spiced *keema*, mince cooked down with onion, ginger, garlic, green chili, tomato, and warm spice, is brought together and kept moving; eggs are cracked directly onto it and folded through so they set in soft curds clinging to the meat rather than as a separate omelette. It is pulled off while still moist. The *pav*, a soft square roll, is split and griddled cut-side down, often in butter and a little of the *keema* fat so the cut faces crisp. There is no neat assembly, the bread is torn and used to pick up the scramble. Good execution gives a well-browned, deeply spiced mince shot through with just-set egg, moist and cohesive but not wet or greasy, with a *pav* that is soft inside and faintly crisp at the cut. Sloppy execution is a pale boiled-tasting *keema*, eggs cooked hard and rubbery from overworking, or a watery, oily mass that turns the bread to mush. It shifts by the meat-to-egg ratio and the heat. Some cooks keep it mince-heavy with eggs as a light binder; others go egg-forward so it eats closer to a loaded *bhurji*. Extra chili, a scatter of raw onion and coriander, and a squeeze of lime are common to cut the richness, and buttered griddled *pav* pushes it heavier. Plain *keema pav*, where the mince is served unmixed, and the egg *bhurji* it borrows technique from, are distinct dishes and each deserves its own article rather than being crowded in here. What stays constant is the scramble itself: spiced mince and egg cooked into one soft, rich mass, scooped with fresh *pav*. --- ## More from this family Other [Pav & Pao](https://onesandwich.com/tag/pav/) sandwiches in India: - [Akuri Pav](https://onesandwich.com/akuri-pav/) - [Beef Chilli Fry Pao](https://onesandwich.com/beef-chilli-fry-pao/) - [Beef Keema Pav](https://onesandwich.com/beef-keema-pav/) - [Bhaji Pav](https://onesandwich.com/bhaji-pav/) - [Bhajji Pav](https://onesandwich.com/bhajji-pav/) - [Bhurji Pav](https://onesandwich.com/bhurji-pav/) - [Bun Maska with Chai](https://onesandwich.com/bun-maska-with-chai/) - [Bun Maska](https://onesandwich.com/bun-maska/) [See all Pav & Pao sandwiches 鈫抅(https://onesandwich.com/tag/pav/)