Mumbai Tawa Pulao…. a popular street food

Tawa Pulao is a quintessential Mumbai street food and as the name suggests is made on a Tawa or a flat iron griddle. A flavourful vibrant mix of veggies, rice and the magic spice “Pav Bhaji Masala”which gives the dish a wonderful kick.The Pulao is prepared ahead of time but reheated in the same griddle as the Pav bhaji by the vendor and hence the name.

Ayurveda celebrates rice as the symbol of health, wealth and fertility and thats why in our Hindu traditions  from  new borns to newly weds to new acquisitions, everything gets showered with rice.Whether young or old, man or woman, rich or poor,happy or angry …Rice is a comfort food for most of us in India.

A one pot meal and a healthy lunch box option, this pulao is made with steamed rice or can be made with left over rice. The base is a onion tomato ginger garlic chilli masala with pav bhaji masala as the main spice. Potato, Peas, Carrot and Capsicum are steamed or blanched and added to the masala base and cooked rice with a final sprinkle of lemon juice and fresh coriander.Lot of recipes use chilli garlic paste instead of the ginger garlic paste.

Sending this flavourful ,delicious, spicy Pulao for the 82nd Foodie Monday Bloghop for the theme Hot or Cold Rice recipes.

Mumbai Tawa Pulao

Print Recipe

A flavourful, vibrant and delicious mix of veggies and rice and a popular street food of Mumbai.

• Coursebrunch, main course
• Cuisineindian

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings Prep Time 4 servings 15 minutes

Cook Time 15 minutes

Mumbai Tawa Pulao Print Recipe A flavourful, vibrant and delicious mix of veggies and rice and a popular street food of Mumbai. Coursebrunch, main course Cuisineindian Servings Prep Time 4 servings 15 minutes Cook Time 15 minutes Servings Prep Time 4 servings 15 minutes Cook Time 15 minutes

Ingredients

• 1 cup basmati rice (makes nearly 2 cups cooked rice)
• 2 cups water
• 2 tbsp butter
• 1 big onion chopped
• 1 tsp ginger garlic paste
• 2 large tomatoes chopped
• 1/3 cup capsicum diced into cubes
• 1 medium potato diced into cubes
• 1/2 cup carrots diced into cubes
• 1/4 cup Peas
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli paste or kashmiri mirch powder
• 2 tsp Pav Bhaji masala
• 1/2 tsp cumin seeds
• to taste salt
• 1 tbsp lemon juice
• 2 tbsp coriander leaves chopped

Servings: servings

Instructions

1. Cook the rice with the 2 cups of water and salt till just cooked and make sure the rice grains dont stick to each other, drain the water and keep it aside.
2. Boil or steam the diced potatoes, peas and carrots together with salt till just cooked, drain and keep aside.
3. Heat the butter in a pan,add the cumin seeds to it.
4. Add the chopped onions when the cumin starts spluttering and fry till transparent.
5. Add the ginger garlic paste and fry for a one or two minutes.
6. Add the chopped tomatoes and cook till the oil seperates and the masala becomes mushy.
7. Now add the turmeric powder, chilli paste or powder,pav bhaji masala and salt.Cook till the flavours incorporate.
8. Add the capsicum and the boiled potatoes, carrots and peas with 1/2 a cup of water and cook for 5-6 minutes in low flame.
9. Finally add the cooked rice to the pan and mix well but gently making sure the rice grains do not break.
10. Adjust the salt if needed,sprinkle the lemon juice and coriander.Give a final stir and switch off the flame.
11. Serve hot with a raita of your choice.

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