Street Food Delight:Tawa Pulao

Street Food Delight:Tawa Pulao

By NamakShamak
  • Serves: 4
  • Prep Time: 20 Minute
  • Cooking: 10 Minute
  • Calories:




Time to feast after a hectic week and a hectic previous weekend! Eventhough travelling is fun , it drains off the energy , especially in this dry heat! Last weekend was all in travelling to and fro ..Mumbai Nasik Mumbai! That explains the absence or rather bombardment of  recipes on the blog! So when finally its a friday holding an eager weekend behind and that too a festive one, I had to gather up all my energy to put up something interesting! Fridays call for street food! I love this part of routine…So friday dinners are mostly unconventional , with either chaats, Kachoris,wraps ,Pavbhajis or some tingling ,tangy stuff! So todays Friday Fever rises with a simple, and flavourful Tawa Pulao!! A native to Mumbai , this Pulao is enjoyed by everyone, standing by the Chaat carts or at any regular restaurants! What makes it different from regualr pulaos and biryanis??… Its a Chaat touch to the rice! I prefer calling it Tangy and Spicy Pavbhaji Rice! A salute to the one who invented it…simple yummy and nurtitious too!

Ingredients

Directions

  1. Heat oil and butter together in a pan and add cumin seeds. Once they crackle , add onion and saute till translucent. Add ginger garlic paste and fry till raw smell goes off. Now add tomatoes and fry on a low flame , till its pulpy and mashed. Add the
  2. Add 1/2 cup water , salt and cover and cook for 2-3 mins, till the vegetables are cooked. Alternately, to save time, you can boil or blanch the vegetables in hot water in advance and use them. Now add the diced boiled potatoes and lemon juice and sug
  3. Serve with papads and Raita

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak