Ultimate Mumbai Street Food: Tawa PulaoVeg

1

Bring a pot of water to a boil.

2

Add the soaked basmati rice, salt, and turmeric powder. Cooking with turmeric ensures the rice gets a signature vibrant yellow color.

3

Once the rice is cooked, strain the water and set the rice aside.

1

Heat butter and oil on a large tawa (griddle) or wide pan.

2

Add sliced onions and sauté until softened.

3

Stir in the ginger-garlic paste and cook for about two minutes.

4

Add the chopped capsicum and chopped tomatoes, cooking until they soften and the base begins to come together.

1

Add the chili paste (or chili powder) and Kashmiri red chili powder to the mixture for heat and color.

2

Season with salt, garam masala, and pav bhaji masala powder. Adjust the quantity of these spices according to your personal taste preference and the amount of rice being used.

3

Add the boiled, diced potatoes and the boiled peas. Mix everything thoroughly to ensure the vegetables are well-coated with the spices.

4

Sprinkle fresh chopped coriander leaves over the masala.

1

Add the cooked basmati rice to the tawa.

2

Mix everything together gently but thoroughly until the rice is evenly coated with the masala.

3

Serve the Tawa Pulao hot, ideally with a side of refreshing raita.