Street foods are an integral part of the Indian cuisine and every region has one to offer. They never fail to feature in any of the gourmet Indian food festivals and every chef would have his way of presenting a chaat item. Mumbai, the melting pot of India has a varied array of chaat items to display. This Tawa Pulav is adapted from the famous, favourite street dish, Pav Bhaji. While its origins are not much clear, it got its name because it is made in the same pan, the pav bhaji is made. Both the dishes are prepared side by side and hence the name Tawa Pulav. A very spicy rice dish that serves more as a meal in itself.
Mumbai Street Food: Quick and easy, popular and spicy, specialty rice dish that is made with Pav Bhaji masala.
- 1 cup basmati rice
- 2 tablespoon cooking oil
- ½ teaspoon cumin seeds
- 2 green chillies, slit lengthwise
- 1 teaspoon ginger garlic paste
- ¼ cup sliced onions
- 2 medium sized tomatoes, finely chopped
- ¼ cup sliced carrots
- ¼ cup sliced potatoes
- ¼ cup peas, dried or frozen
- 1.5 teaspoon pav bhaji Masala
- ½ teaspoon red Chilli powder
- Salt to taste
Preparing the Basmati Rice: Soak the rice for 20 to 30 minutes. Add two parts water and cover and cook the rice on low flame for 10 minutes. Turn off the flame and leave it aside covered for 5 mins. Then separate the grains gently with a fork and transfer it to a wide bowl or plate and let it cool.
Dried green peas: If you are using dried green peas, soak them in water overnight or for a min of 4 hours and pressure cook them.
Vegetables: Boil or steam the veggies (except capsicums/bell peppers) and keep aside.
Heat oil in a kadai on medium high flame. Add the cumin seeds. Once they splutter, add the green chillies and the sliced onions. Saute until it becomes translucent.
Then add the ginger garlic paste and fry until its raw smell goes off. Add the capsicums and keep stirring until it starts to become pale. Then add the tomatoes and cook until it becomes soft.
Keep stirring and smashing them, until it becomes like a paste. Then add the chilli powder and Pav Bhaji masala. Fry them for a minute.
Add the boiled veggies and peas. Mix them well and stir for a minute. Check for spice. If needed add more chilli powder and keep it for a minute more.
Switch off the flame and add the cooled rice. Gently mix them well. Check for salt and adjust. Garnish it with coriander leaves and serve with a raita.
- Generally the veggies are finely chopped for this rice. It is almost prepared like a pav bhaji gravy and then mixed with rice.
- 1.5 teaspoon pav bhaji masala will yield a mildly spiced rice. Add more or reduce, according to your choice. I prefer either Everest or MDH pav bhaji masala.