Mumbai Street Style Tawa pulao has been an integral part of Mumbai’s culinary landscape for decades, with its origins tracing back to the city’s humble street food vendors. As the financial capital of India witnessed an influx of migrants from all over the country seeking employment opportunities, a need arose for affordable yet nourishing meals. Enter the ingenious tawa pulao wallas who devised a clever way to transform humble ingredients into a hearty and flavorful one-dish meal.
The tawa, a thick concave griddle omnipresent in Indian kitchens, became the canvas for this delectable creation. Drawing inspiration from the city’s diverse communities, the tawa pulao amalgamated regional spices, cooking techniques, and ingredients into a harmonious whole. The influence of the Maharashtrian populace is evident in the use of pav bhaji masala, while the Persian roots shine through the aromatic basmati rice. The dish’s versatility allowed pulao wallas to incorporate local produce, ensuring each bite captured the vibrant essence of Mumbai’s cosmopolitan spirit. From roadside stalls to bustling Irani cafes, tawa pulao has become an indelible part of the city’s gastronomic identity, a comforting taste that resonates with locals and visitors alike.
Mumbai’s iconic tawa pulao is a beloved street food that epitomizes the city’s diverse culinary heritage. This fragrant, flavorful rice dish is cooked on a searing hot tawa (griddle) by skilled vendors who have perfected the art over generations. The process begins with cooking aromatic basmati rice until it’s perfectly fluffy. Meanwhile, the tawa is set ablaze as a mélange of spices including cumin, coriander, chili, and garam masala are roasted to release their robust aromas. Finely chopped onions, ginger, garlic, and juicy tomatoes are sautéed until they form a richly spiced masala base.
The cooked rice is then spread across the fiery tawa where it sizzles and chars slightly, absorbing the tantalizing flavors. Using a pair of spatulas, the vendor rhythmically tosses the rice, allowing it to breathe in the smoky spice blend. Chopped coriander, mint, lemon juice, and a sprinkle of iconic pav bhaji masala lend freshness and depth. Potato chunks provide a comforting textural contrast. Each steaming portion is a kaleidoscope of tastes and textures that transport you to the lively streets of Mumbai with just one bite.
Ingredients
For Garlic Paste
• 5-6 Cloves of Garlic
• ½ Inch Piece of Ginger
• 5-6 Dry Red Chilies
For Cooked Rice
• 1 ½ cup Basmati Rice
• ½ tsp Turmeric
• 1 tsp Ghee
• Salt
Other Ingredients
• 4 tbsp Butter Divided
• 2-3 tbsp Oil
• 1 tsp Cumin Seeds
• ¼ tsp Hing
• 1 Large Onion Sliced Thinly
• 1 Cup Sliced Cabbage
• 1 Medium Sized Bell Pepper/Capsicum Sliced
• 2 Green Chilies Silted & Roughly Chopped
• 1 cup Chopped Tomato
• 2 Potatoes Boiled, Peeled & Cubed
• ½ cup Boiled Green Peas
• ½ Cup Chopped & Boiled French Beans
• ½ Cup Chopped Carrots
• ¼ cup Grated Beetroot(opt.)
• 2 tsp Pav Bhaji Masala
• 1 tsp Garam Masala
• ½ tsp Kasoori Methi
• Salt
• ½ Lime Juice
• ½ cup Chopped Coriander Leaves
Method
For Garlic Paste:
1. Soak dry red chilies in hot water for about 30 mins. This will help rehydrate and soften the chilies.
2. Blend garlic, ginger, and soaked dry chilies with a little water until you get a smooth chutney paste. Keep aside.
For Cooked Rice:
1. Wash and drain basmati rice, then soak it in enough water for about 30 minutes. Soaking helps the rice cook evenly and prevents it from becoming mushy.
2. Boil water in a pot, and once it starts boiling, add turmeric and ghee. The ghee adds richness and flavor. Now add the soaked rice and salt.
3. Cook it until fluffy, but do not overcook. Drain and keep the cooked rice aside.
Process:
1. In a large griddle or flat pan, heat oil and half of the butter, then add cumin seeds and hing (asafoetida). T
2. he hing adds a distinct flavor. Add sliced onions and stir-fry until golden brown. Caramelized onions enhance the taste.
3. Add cabbage, bell pepper, and green chilies; stir and cook. These veggies add crunch and freshness. Add chopped tomatoes, mix, and cook until they release their juices.
4. Now add boiled veggies like beans, green peas, potato cubes, and carrots. Mix and stir-fry for a few minutes.
5. Now make a space in the center of the griddle, pushing the cooked veggies to the edges.
6. Heat the remaining butter in the center, then add the garlic chutney, pav bhaji masala, garam masala, kasoori methi, and 2 tbsp chopped coriander.
7. Stir it using a spatula until aromatic and sizzling. Mix the veggies with the cooked masala on high flame. Add grated beetroot and mix well. The beetroot adds a vibrant color and earthy flavor.
8. Now add the cooked rice, salt, mix well, toss, and stir-cook on high flame using a spatula. Tossing the rice on the hot griddle adds a smoky flavor.
9. Once everything is well combined, the Mumbai street-style tawa pulao is ready. Add lime juice and garnish with the remaining chopped coriander leaves.
10. Serve hot with raita, salad, and pickle, and enjoy!
Tip:
• Use good quality aged basmati rice for best flavor and separate, fluffy grains when cooked. Don’t skip the soaking step – it helps the rice cook evenly.
• Cook rice until just done – overcooked mushy rice won’t work well.
• Let the cooked rice rest for 5-10 mins before adding to the tawa. This prevents overcooking.
• Fluff up the rice with a fork before adding to allow the flavors to penetrate.
• For an authentic taste, use pav bhaji masala from a reputable brand or make it at home. It’s a crucial ingredient that adds depth of flavor.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder according to your taste preference.
• Toss and stir the pulao vigorously on the tawa using two spatulas for even cooking and to prevent sticking/burning.
- For Garlic Paste
- 5-6 Cloves of Garlic
- ½ Inch Piece of Ginger
- 5-6 Dry Red Chilies
- For Cooked Rice
- 1 ½ cup Basmati Rice
- ½ tsp Turmeric
- 1 tsp Ghee
- Salt
- Other Ingredients
- 4 tbsp Butter Divided
- 2-3 tbsp Oil
- 1 tsp Cumin Seeds
- ¼ tsp Hing
- 1 Large Onion Sliced Thinly
- 1 Cup Sliced Cabbage
- 1 Medium Sized Bell Pepper/Capsicum Sliced
- 2 Green Chilies Silted & Roughly Chopped
- 1 cup Chopped Tomato
- 2 Potatoes Boiled, Peeled & Cubed
- ½ cup Boiled Green Peas
- ½ Cup Chopped & Boiled French Beans
- ½ Cup Chopped Carrots
- ¼ cup Grated Beetroot(opt.)
- 2 tsp Pav Bhaji Masala
- 1 tsp Garam Masala
- ½ tsp Kasoori Methi
- Salt
- ½ Lime Juice
- ½ cup Chopped Coriander Leaves
- For Garlic Paste:
- Soak dry red chilies in hot water for about 30 mins. This will help rehydrate and soften the chilies.
- Blend garlic, ginger, and soaked dry chilies with a little water until you get a smooth chutney paste. Keep aside.
- For Cooked Rice:
- Wash and drain basmati rice, then soak it in enough water for about 30 minutes. Soaking helps the rice cook evenly and prevents it from becoming mushy.
- Boil water in a pot, and once it starts boiling, add turmeric and ghee. The ghee adds richness and flavor. Now add the soaked rice and salt.
- Cook it until fluffy, but do not overcook. Drain and keep the cooked rice aside.
- Process:
- In a large griddle or flat pan, heat oil and half of the butter, then add cumin seeds and hing (asafoetida). T
- he hing adds a distinct flavor. Add sliced onions and stir-fry until golden brown. Caramelized onions enhance the taste.
- Add cabbage, bell pepper, and green chilies; stir and cook. These veggies add crunch and freshness. Add chopped tomatoes, mix, and cook until they release their juices.
- Now add boiled veggies like beans, green peas, potato cubes, and carrots. Mix and stir-fry for a few minutes.
- Now make a space in the center of the griddle, pushing the cooked veggies to the edges.
- Heat the remaining butter in the center, then add the garlic chutney, pav bhaji masala, garam masala, kasoori methi, and 2 tbsp chopped coriander.
- Stir it using a spatula until aromatic and sizzling. Mix the veggies with the cooked masala on high flame. Add grated beetroot and mix well. The beetroot adds a vibrant color and earthy flavor.
- Now add the cooked rice, salt, mix well, toss, and stir-cook on high flame using a spatula. Tossing the rice on the hot griddle adds a smoky flavor.
- Once everything is well combined, the Mumbai street-style tawa pulao is ready. Add lime juice and garnish with the remaining chopped coriander leaves.
- Serve hot with raita, salad, and pickle, and enjoy!
Cook rice until just done - overcooked mushy rice won't work well.
Let the cooked rice rest for 5-10 mins before adding to the tawa. This prevents overcooking.
Fluff up the rice with a fork before adding to allow the flavors to penetrate.
For an authentic taste, use pav bhaji masala from a reputable brand or make it at home. It's a crucial ingredient that adds depth of flavor.
Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder according to your taste preference.
Toss and stir the pulao vigorously on the tawa using two spatulas for even cooking and to prevent sticking/burning.
