Tawa pulao is a very delicious, spicy, flavourful and tangy pulao loaded with lots of crunchy vegetables. It is very easy and quick to make. Tawa pulao is a street food item, you can find many street vendors selling especially in the Mumbai. In Mumbai Pav Bhaji is a deadly combination. It is called tawa pulao because it is prepared on the tawa which is used to prepare bhaji.
Tawa pulao calls for rice, vegetables and pav bhaji masala. It is prepared using the bhaji made for pav bhaji but here I am sharing an easy recipe that doesn’t call for bhaji. Pav bhaji masala takes care of the flavours, heat and zing!! I have used homemade pav bhaji masala. And believe me, homemade is the best! As regards the rice, I have used left over long grain basmati rice. For the best results, I would advise using leftover rice. However, if you make fresh rice, refrigerate them till cold and then proceed with the recipe! This is done to ensure that rice don’t break and turn mushy, when cooked. As regards the vegetables, I have used cabbage, carrots, peas etc. You may also use cauliflower; french beans or any other veggies as your choice. Pav bhaji masala takes good care of the required heat and flavours however we can’t ignore the contribution of ginger, garlic and green. They take the to the street level… as in they add those flavours which are indispensable for street foods.
1. Prepare tempering of onions, ginger, garlic and chillies
2. Add and cook tomatoes : Add 4 finely chopped tomatoes and little salt. Cook till the tomatoes are soft and mushy.
Tips:Tip: Adding little salt to the tomatoes fastens the process of cooking them.
3. Add vegetables : Add ½ cup chopped cabbage, ½ cup chopped carrot, ½ chopped green bell pepper and 2 boiled and cubed potatoes. Cook for 1-2 minutes. Add lots of chopped coriander. P.S. No potatoes in the pictures because I forgot to add them at this stage :! I had added them later.
Tips:
4. Add pav bhaji masala and water : Add 2 tbsp pav bhaji masala. Mix it. Add 1 tbsp water to avoid the burning of masala and to make the mixture moist.
5. Add cooked rice and mix well but gently, finish will green peas and coriander : Add 3 cups of cooked rice and salt to taste. Use 2 folks or spoons to mix. Cook for 3-4 minutes. Add ½ cup green peas and lots of chopped coriander.
Tips: Use cold rice. They will not break when cooked.
6. Bon appétit : Serve tawa pulao for brunch or light dinner with roasted papad and raita.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Prepare tempering of onions, ginger, garlic and chillies
Heat a large skillet. Add 1 tbsp oil. Add 2 tbsp butter. When the butter starts to melt add 2 sliced onions. Cook till they sweat. Add 1 and ½ tbsp finely chopped ginger and garlic. Add 2 finely chopped green chillies. Cook for 30 seconds.
Important: Do not over cooked onions. There is no need to brown them.
2. Add and cook tomatoes
Add 4 finely chopped tomatoes and little salt. Cook till the tomatoes are soft and mushy.
Tip: Adding little salt to the tomatoes fastens the process of cooking them.
3. Add vegetables
Add ½ cup chopped cabbage, ½ cup chopped carrot, ½ chopped green bell pepper and 2 boiled and cubed potatoes. Cook for 1-2 minutes. Add lots of chopped coriander.
Important: Do not overcook the vegetables. They should remain crunchy.
P.S. No potatoes in the pictures because I forgot to add them at this stage :! I had added them later.
4. Add pav bhaji masala and water
Add 2 tbsp pav bhaji masala. Mix it. Add 1 tbsp water to avoid the burning of masala and to make the mixture moist.
5. Add cooked rice and mix well but gently
Add 3 cups of cooked rice and salt to taste. Use 2 folks or spoons to mix. Cook for 3-4 minutes.
Tip: Use cold rice. They will not break when cooked.
6. Finish will green peas and coriander
Add ½ cup green peas and lots of chopped coriander.
7. Bon appétit
Serve tawa pulao for brunch or light dinner with roasted papad and raita.
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