Tawa Pulao

Tawa Pulao

Street  food is every food lover’s dream, at least it’s my dream to have loads and loads of street food and never get fat (Wishful Thinking). In India, street food is famous for mainly three reasons, it is cheap, easily available and oh so delicious! We have laaris (food stalls) in every street or by lanes in India serving pani puri, sev puri, bhel, vada pav, dabeli, pav bhaji and other chatpata (spicy & tangy) food items. The list just goes on and on. Even while writing this, my mouth is watering. I am reminded of all those delicious street foods we get back home.

Speaking of street food, one can not forget Mumbai, which is like the heaven of street food for me. You can get tons of options for street food in Mumbai and each and every one of them is amazing. Now lets talk about Chowpatty where I tasted the Tawa Pulao for the first time ever and obviously fell in love with it. Juhu Chowpatty is a beach front which is famous for its street food, chaat, and all kinds of junk food.  Pav bhaji, pani puri, bhel, ice golas, tawa pulao are just some of the dishes that are famous here. Tawa Pulao is a spicy rice dish mixed with different veggies made in an onion tomato gravy kind of a thing. This spicy and tasty tawa pulao just hits the taste buds at the right place.

 

Ingredients:

  • 2 cups cooked rice
  • 1 medium red onion, finely chopped
  • 2-3 tomatoes, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1/2 cup green peas
  • 2 tsp oil
  • 1/2 tsp butter (you can skip it if you like)
  • 3-4 bay leaves
  • 1 tsp red chili powder
  • 1/4 tsp Thecha ( Dry red chili & garlic paste, you can skip this altogether if not available)
  • 1/2 tsp pav bhaji masala
  • 1/4 tsp turmeric powder
  • pinch of hing (asafoetida)
  • pinch of sugar (can skip this as well)
  • salt, as needed
  • water, as needed

Method:

  • In a pan, heat oil and butter. Throw in the bay leaves. Stir for about 30 seconds and add in the chopped onions. Let the onions cook until they turn soft and pink.
  • Once the onions are cooked, next comes the tomatoes. Add in the tomatoes, mix well and let it cook for about 5-7 minutes until it turns into a mush.
  • Now add the red chili powder, thecha, salt, turmeric powder, and hing. Mix well and let the masalas cook for 3-4 min, add water so that the spices don’t get burnt.
  • After 2-3 minutes, add the vegetables, the peas, green bell peppers, pinch of sugar and let them cook for another 5 minutes.
  • Once the vegetables are cooked, add in the cooked rice. Mix well, cover with a lid and let it cook for 5-8 minutes on a low flame.
  • Garnish with chopped coriander and serve with papad & plain curd or with a any kind of raita.

 

Notes:

  • You can skip the butter, if you are feeling a little health conscious.
  • You can also skip on the sugar. We gujaratis (people from the state of Gujarat) tend to put sugar in almost everything.
  • You can also add in any veggies you like in the pulao like carrots or beets or anything that you prefer.
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