Tawa Pulao is a fiery, flavorful, and incredibly popular Indian street food dish that literally means “Griddle Pulao.” It’s a quintessential Mumbai-style fast food where previously cooked rice is tossed on a large, flat griddle (the tawa) with a spicy, aromatic mix of vegetables and a special pav bhaji masala.

Unlike a traditional pulao where rice is cooked with spices, Tawa Pulao is a fried rice-style dish made with leftover rice. Its charm lies in its speed, bold flavors, and the characteristic smoky aroma (tandoori) it gets from being cooked on a hot, seasoned iron tawa.

Origin and Background

Tawa Pulao has its roots firmly planted in the vibrant street food culture of Mumbai, Maharashtra.

• The Pav Bhaji Connection: Its creation is directly linked to the city’s most famous dish, Pav Bhaji. Street vendors, who had the spicy pav bhaji masala and the large, central tawa already hot and ready, found a brilliant way to repurpose leftover rice from the day.
• Innovation and Efficiency: They would toss the rice on the same tawa used to cook the bhaji and pav, adding some fresh vegetables and a generous dose of the signature pav bhaji masala. This created a completely new, instant, and delicious meal that was both efficient for the vendor and affordable for the customer.
• Street Food Staple: It quickly became a staple on Mumbai’s streets, especially at iconic stalls like the one opposite Mumbai’s Chhatrapati Shivaji Maharaj Terminus (CSMT). It is the perfect quick lunch for office-goers, students, and anyone craving a hearty, spicy meal.

Tawa Pulao Recipe

This recipe recreates the authentic street-style flavors at home. The key is to use day-old, refrigerated rice as it is drier and will not turn mushy when tossed on the hot pan.

Ingredients:

Serves 2-3 people

For the Rice:

• 3 cups cooked Basmati or Sona Masoori rice, preferably day-old and refrigerated
• 2 tablespoons oil or butter (butter adds an authentic street-food richness)
• 1 teaspoon cumin seeds

For the Vegetable Base:

• 1 large onion, finely chopped
• 1 large bell pepper (capsicum), any color, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup finely chopped carrots or french beans (optional)
• 4-5 cloves garlic, minced
• 1-inch ginger, minced
• 1-2 green chilies, slit or chopped (adjust to taste)

For the Spices & Flavorings:

• 2 tablespoons Pav Bhaji Masala (This is the star ingredient. Everest or Badshah are popular brands)
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• Fresh coriander leaves, finely chopped for garnish
• Butter for topping (optional)

Step-by-Step Method:

1. Prepare the Rice: Ensure your cooked rice is separated and at room temperature. Break up any large clumps with your fingers.
2. Sizzle the Tempering: Heat oil or butter in a large, heavy-bottomed pan, kadai, or ideally, a cast-iron tawa/griddle on medium-high heat. Add cumin seeds and let them sizzle for a few seconds.
3. Saute Aromatics: Add the finely chopped onions and sauté until they turn translucent. Then, add the minced ginger, garlic, and green chilies. Sauté for another minute until the raw smell disappears.
4. Cook the Vegetables: Add the chopped bell pepper and other hard vegetables (like carrots/beans). Sauté for 2-3 minutes until they are slightly tender but still retain a crunch. Then, add the tomatoes and green peas. Cook until the tomatoes become soft and mushy.
5. Bloom the Spices: Now, lower the heat. Add the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook the spices for a minute with the vegetables. This step is crucial for developing depth of flavor. If the mixture looks too dry, add a tablespoon of water to prevent the spices from burning.
6. Combine with Rice: Increase the heat to high. Add the cooked rice to the pan. Gently but quickly toss the rice with the vegetable-spice mixture until every grain is evenly coated. Do not stir vigorously, as it can break the rice.
7. The Final Toss: Cook for 2-3 minutes, tossing continuously, until the rice is heated through. For an authentic touch, you can press the rice down on the hot surface for a few seconds to get a slight char.
8. Finish and Serve: Turn off the heat. Drizzle with lemon juice and garnish generously with fresh coriander leaves. Dot with an extra tablespoon of butter for that classic street-food indulgence.

Serving Suggestions

• Classic Street-Style: Serve it piping hot in a plate, topped with a dollop of butter, a lemon wedge, and some finely chopped onions on the side. It is a complete meal in itself.
• With Accompaniments:
  • With Raita: A bowl of cool, creamy cucumber or boondi raita is the perfect complement to balance the spiciness of the pulao.
  • With Papad: A crispy papad (poppadom) on the side adds a great textural contrast.
  • With Salad: A simple Kachumber salad (diced onions, tomatoes, cucumber) with a squeeze of lemon.

Enjoy your homemade taste of Mumbai’s bustling streets!