Tag Archive | tawa

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! ūüôā


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 saut√©ed 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

Total Time: 50 minutes

Serving Size: 4-5

Mast Mumbai Tawa Pulao

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


  • 1 ¬Ĺ cups ‚Äď Cooked Basmati Rice
  • 1 1/2 tbsp. - Oil
  • 1 tbsp. - Butter
  • 1 tsp.- cumin seed
  • ¬Ĺ green capsicum diced into small cubes and de ‚Äďseeded
  • ¬Ĺ Red capsicum diced into small cubes and de ‚Äďseeded
  • ¬Ĺ cup-carrots diced into small cubes
  • ¬Ĺ cup- green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ¬Ĺ cup- green peas
  • 1 cup -cauliflower florets
  • ¬Ĺ cup -water
  • 4 medium sized tomatoes
  • 1.5 tbsp.-ginger-garlic paste
  • ¬Ĺ 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
  • ¬Ĺ cup-Fresh coriander leaves (cilantro)- finely chopped
  • 2 tbsp.- Fresh Green Garlic ‚Äď 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 ¬Ĺ 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.




Roti – Indian Flat Bread


Roti, Rotli, Chapatti or Phulka — How to make soft, fluffy roti’s


Roti, Rotli, Chapatti or Phulka

Rotli, Roti, Chapatti or Phulka is yet another type of unleavened Indian bread that can be enjoyed with any vegetable or curry. Rotli, as they are known in Gujarat, India, are rolled very thin making them light and soft. They are prepared and cooked in four different steps ‚ÄĒ first knead the dough, then on a tawa (or skillet) and then on the open flame making them balloon up and finished off with some butter or ghee or simply leave it plain.

Every time I think of Rotli (Roti) it brings back fond memories of my childhood. This was the first cooking experience I had in my kitchen with my grandmother. At the early age of 7, I was standing up on a stool and trying to roll out a round roti, which at that time seem close to impossible. But with the inspiration and guidance of my grandmother I became successful at making Roti’s.

Roti is traditionally made with Whole Wheat flour also known as Atta flour. Roti is consumed in many parts of the world like India, Pakistan, South Africa, and the southern Caribbean particularly Trinidad, Tobago and Guyana. The only difference is the name given to the roti since they are made in many different forms, sizes, shapes and stuffing. No matter what name we use they are wonderfully soft and fluffy, simple to make and delicious. Try it out and make sure to make plenty ‚Äď they go fast! ¬† Preparation / Cooking Time: 20-25 minutes Makes: 12 round roti’s





1.¬†Take the whole wheat flour/atta in a bowl.¬†Add oil and mix atta and oil together. Then adimaged warm water a little bit at a time and start kneading the dough.¬†¬†Keep on adding water as required. If you add all the water at once then the flour will become too sticky to handle. Also you need to¬†apply a little bit of pressure to¬†the dough with your fist while kneading because gluten strands have to be formed ¬†if gluten strands are not formed then it will be difficult to roll¬†the roti’s.



2. Keep on kneading till the dough becomes pliable and soft.¬†The dough consistency should not be very soft or hard the dough for roti’s is more soft than the dough kneaded for puri. Finally apply a very small of oil to your palm and rub all over the kneaded dough. After kneading the dough, it is advisable to cover it with a plate or cloth and keep it aside for¬†15 -20¬†minutes.¬†You can make the roti’s right away after kneading the dough but this 30 minute waiting period helps making soft and fluffy roti.

image 3. At this point preheat your tawa (skillet) on medium high.  Now make small to medium balls of the dough and roll the balls in the palms of your hands or on the base of your rolling surface. Flatten the dough ball and sprinkle some whole wheat flour or maida( all purpose flour) to the dough ball. Alternatively, you can also dust the rolling board with flour.

4. Now lets start rolling the dough ball into a flat round circle.

Remember making the roundimage roti’s is not easy and with practice you will be able to roll them round so don’t worry about the shape. If need be sprinkle some wheat flour or maida¬†if the dough begins to stretch or become sticky while rolling.

* the trick to roll¬†round roti’s is that when you are rolling the dough then the roti should also be moving in circular direction. Also try to make the roti’s thin as possible. Roti’s that¬† thick take much more time to cook and also not easy to puff up and digest.

5. Put the roti on a hot tawa/griddle. First cook one side it should be less than half cooked or about one-fourthimage cooked before flipping over.  Flip and cook the other side. You should be able to see fairly light brown spots.




6. Once done flip over onto your wired rack or if you have a gas burner right onto the fire make sure to use tongs to avoid getting steam burn. Let it puff up into a balloon and then flip overimage again to puff up the other side.


7. Once both sides done remove and apply ghee or unsalted butter¬†on the roti’s. By applying ghee or¬†butter to roti’s ¬†keep them soft for a long time. Roti’s¬†ideally served hot taste much better but if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti tin (dhaba).




  • For best results make sure to knead dough using warm or hot water. This will make the roti’s soft and will keep the roti’s soft for many hours.
  • Left over dough should be placed in a airtight container and kept in the fridge for 1-2 days but keep in mind that the colour of the dough will change to a darker brown and may also get harder. It’s best to consume within 1 day.
  • Roti has a self life of only 1-2 days if left in the fridge. Depending on the climate roti’s tend to spoil quickly in the summer months.
  • It’s not necessary to have a wire rack to fluff the roti’s it can also easily be done right on the tawa. Once the roti’s start cooking just press down onto the edges of the¬†roti¬†with a flipper or spatula and you will it start to raise.
  • Some times the quality of the Whole Wheat atta varies so that will also make a difference in the roti’s. Some whole wheat atta comes mixed with maida (all purpose flour).
  • Don’t worry if all your roti’s don’t fluff up into a balloon. Roti takes a lot of practice to become perfect so just keep trying don’t give up.

If you’ve made this recipe or have a favorite of your own,¬†I’d love to hear about it in the comments below.