Tawa Pulao Mumbai Style, Pav Bhaji Pulao

Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it’s mixture of spices that creates the perfect balance of flavors. The recipe incorporates vegetables that are still crunchy and not mushy like Pav Bhaji. This is a one dish meal and also a good lunch box meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cup plain rice cooked
• 2 cup tomatoes chopped
• 1 cup potatoes cubed into small pieces
• 1 cup cauliflower floret in small pieces
• 1/2 cup green peas I am using frozen peas
• 1/4 cup carrots cubed into small pieces
• 1 Tbsp ginger thinly sliced
• 1 Tbsp green chili cut into small pieces
• 3 Tbsp oil
• 1 tsp cumin seeds jeera
• 1/2 tsp red chili powder
• 1/4 tsp turmeric haldi
• 1-1/2 tsp salt
• 1-1/2 Tbsp fennel seed powder saunf
• 2 tsp garam masala
• 1 Tbsp lemon juice
• 1/4 cup cilantro chopped, hara dhania

Instructions

 

• Boil the vegetables, potatoes, cauliflower, carrot, and green peas in 2 cups of water till they are tender and not mushy. Drain the water and set aside.
• Heat the oil in a wide flat frying pan, on medium heat, oil should be moderately hot add cumin seeds, as cumin seeds crack add tomatoes, and cook till they are very soft and tender.
• Add all the spices except garam masala, add turmeric, red chili powder, fennel seeds, ginger, green chili, and salt mix it well.
• Add the vegetables, mix it and let it cook for few minutes.
• Add the cooked rice mix it well, if it looks dry add little water and mix it very gently and let it cook for few minutes, keep stirring.
• Turn off the heat, add garam masala, cilantro, and lemon juice, and stir gently making sure rice and vegetables are coated with spices evenly. 

Notes

Notes: I said I am making Pav Bhaji Pulao, then where is Pav Bhaji masala, fennel seed powder and garam masala together makes a Pav Bhaji Masala.

Most of the time I add garam masala in the end, I don’t like to add the garam masala in beginning and cook with. When you add garam masala in the end it gives batter taste and aroma. 

I like to serve Tawa Pulao with yogurt.

This recipe is so convenient that you can even use left over rice to make it.

Tried this recipe?Let us know how it was!

Mumbai Style Tawa Pulao Recipe: Mastering Art of Pav Bhaji Pulao

Tawa Pulao, a beloved street food from Mumbai, bears a resemblance to Pav Bhaji but stands out with its unique blend of spices, offering a perfect balance of flavors. Tawa Pulao is a gluten-free, quick & easy rice-based vegan street food that is ideal as a lunch box option.

1. Vegetable Preparation: Boiling and Draining for Perfect Tawa Pulao

To embark on your journey of how to make pav bhaji pulao, start by boiling a medley of vegetables – potatoes, cauliflower, carrot, and green peas – in 2 cups of water until they reach a tender yet firm consistency, ensuring they don’t become mushy. Once cooked to perfection, drain the water and set the vegetables aside, ready to infuse their flavors into the tantalizing tawa pulao.

2. Flavorful Sauté: Tawa Pulao Recipe Mumbai Style

In a wide flat frying pan, heat oil over medium heat until moderately hot. Infuse the essence of Mumbai into your tawa pulao by adding cumin seeds to the sizzling oil. As the cumin seeds crackle, introduce tomatoes and cook until they reach a soft and tender state, releasing their rich flavors into the mix.

3. Spiced Symphony: Seasoning Your Tava Pulao with Mumbai’s Flavors

Elevate the aroma and taste of your tawa pulao by adding an array of spices. Sprinkle turmeric, red chili powder, and fennel seeds into the pan, along with ginger, green chilli, and salt. Stirring well, ensure the spices coat the ingredients evenly, infusing the pulao with Mumbai’s signature spice profile.

4. Vegetable Fusion: Introducing the Cooked Vegetables into Tava Pulao

Once the spices have melded into a fragrant blend, introduce the boiled vegetables into the pan. Mix them gently with the spice-infused base and allow them to cook together for a few minutes, allowing the flavors to intermingle and elevate the essence of Mumbai-style tawa pulao.

5. Rice Integration: Blending Cooked Rice for the Perfect Tawa Pulav Texture

Add the cooked rice to the pan, gently folding it into the vegetable-spice mixture. If the pulao appears dry, add a splash of water to achieve the desired consistency. Allow the rice and vegetables to cook together for a few minutes, stirring continuously to ensure even distribution of flavors.

6. Final Touch: Infusing Mumbai’s Essence with Garam Masala and Fresh Herbs

As the aroma of your tawa pulao fills the air, turn off the heat and add a dash of garam masala, freshly chopped cilantro, and a squeeze of lemon juice. Gently stir the pulao, ensuring every grain of rice and every vegetable is coated with the aromatic blend of spices. This final touch infuses your pav bhaji pulao with Mumbai’s essence, ready to tantalize your taste buds.

Unlock the flavors of Mumbai with this authentic tawa pulao recipe, perfect for any occasion. Whether you call it tava pulao, tawa pulav, or tawa pulao, this Mumbai-style delicacy is sure to become a favorite in your culinary repertoire. Enjoy the convenience of this versatile recipe, perfect for using leftover rice and satisfying your craving for Mumbai’s street food delights. 

If you loved this tawa pulao recipe mumbai style then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.