North Indian,  Recipes,  Rice,  Vegetables

Mast Mumbai Tawa Pulao

Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables


Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂


Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.


I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).


Mast Mumbai Tawa Pulao

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 4-5

Mast Mumbai Tawa Pulao

Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!


  • 1 ½ cups – Cooked Basmati Rice
  • 1 1/2 tbsp. - Oil
  • 1 tbsp. - Butter
  • 1 tsp.- cumin seed
  • ½ green capsicum diced into small cubes and de –seeded
  • ½ Red capsicum diced into small cubes and de –seeded
  • ½ cup-carrots diced into small cubes
  • ½ cup- green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ½ cup- green peas
  • 1 cup -cauliflower florets
  • ½ cup -water
  • 4 medium sized tomatoes
  • 1.5 tbsp.-ginger-garlic paste
  • ½ tbsps.-green chili paste
  • 2 onions finely chopped
  • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
  • 1 tbsp.-Kashmiri red chili powder or as required
  • 1 tsp.-red chili powder
  • A pinch of asafetida (hing)
  • 1 tsp.-turmeric powder
  • 1 tsp.-coriander powder
  • 1 tbsps.-Sugar
  • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
  • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
  • Salt to taste


Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.

Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between

Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.

**This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.

Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly

Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)


Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.


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