Turn Leftover Rice into Street-Style Tawa Pulao with Pav Bhaji Masala
Street-style and bursting with bold flavours, Tawa Pulao is one of Mumbai’s most iconic quick meals. Born on roadside carts where leftover pav bhaji masala meets cooked rice, this dish is a fiery, buttery one-pot wonder. In this recipe, we use Home Kouzina’s Mumbai Pav Bhaji Masala to recreate that authentic, street-side magic at home. It’s easy, fast, and deeply satisfying. Whether you’re cooking for yourself or hosting a laid-back dinner.
The secret to authentic Mumbai Tawa Pulao lies in the chilli-garlic paste and pav bhaji masala, both cooked well on high heat to build that iconic street-style flavour.
Tawa Pulao
15 minutes
20 minutes
2-3
Main Course
Maharashtra
Ingredients
1.5 tbsp butter
1 tbsp oil
1 tsp cumin seeds (jeera)
1 medium onion, finely chopped
1 green chilli, chopped
½ cup shredded cabbage
1 medium tomato, chopped
½ cup chopped capsicum
1 boiled potato, cubed
½ cup boiled peas
Salt to taste
1 tsp garam masala
2 tsp coriander powder
1.5 tbsp Home Kouzina Mumbai Pav Bhaji Masala
1–2 tbsp garlic-red chilli paste (made from soaked red chillies, garlic, and cumin)
2 cups cooked basmati rice (boiled with a pinch of turmeric)
2 tbsp grated beetroot (optional, for natural red colour)
1 tsp kasuri methi
2–3 tsp lemon juice
Fresh coriander for garnish
Method
Prep the Garlic-Chilli Paste
Soak dried red chillies in hot water for 15–20 minutes. Blend with garlic and a pinch of cumin to make a thick, spicy paste. This will give your pulao its signature kick.Sauté the Base Flavours
Heat butter and oil on a tawa or in a wide pan. Add cumin seeds and let them splutter. Sauté chopped onions and green chillies until soft and golden.Add the Veggies
Toss in chopped tomatoes, cabbage, and capsicum. Cook for 3–4 minutes until the vegetables start to soften.Spice it Up
Add the garlic-chilli paste, salt, coriander powder, garam masala, and Home Kouzina’s Pav Bhaji Masala. Mix well and cook until the masala releases its aroma and the mixture becomes rich and glossy.Mix in the Boiled Veggies
Add boiled potatoes and peas. Cook for 2–3 minutes to allow the masala to soak in.Add the Rice
Gently fold in the turmeric-cooked basmati rice. Add grated beetroot if using, it enhances the colour and adds a mild sweetness. Mix everything thoroughly without breaking the rice grains.Finish with Flavour
Crush kasuri methi between your palms and sprinkle it in. Squeeze in lemon juice and garnish with lots of fresh coriander.Serve Hot
Serve immediately with extra lemon wedges or a side of cooling raita. Best enjoyed with a cold drink on a warm day!
Cooking and Serving
Tawa Pulao is best cooked on a large, heavy-bottomed iron tawa or flat pan, just like the Mumbai street vendors do. This gives it the signature smoky flavour and slightly charred edges that set it apart from regular pulao. Make sure to sauté the masala thoroughly before adding the rice, letting the spices roast in butter and oil enhances their aroma and depth. Adding the cooked rice last helps retain its texture while allowing every grain to absorb the rich, spicy masala.
Once the rice is well mixed, finish with crushed kasuri methi, a generous squeeze of lemon juice, and fresh coriander for brightness. Serve this spicy tawa pulao hot off the tawa, paired with lemon wedges and a simple cucumber-onion raita to balance the heat. It also makes a great lunchbox option or a quick dinner when you’re craving Mumbai-style street food at home.
PRODUCT SPOTLIGHT
Home Kouzina’s Mumbai Pav Bhaji Masala brings the unmistakable punch of Mumbai’s street food right into your kitchen. Crafted in small batches with spices like Kashmiri chillies, cinnamon, star anise, and stone flower, this blend is all about bold flavour and balance, never overpowering, always full-bodied.
No additives, no preservatives — just pure, layered flavor in every spoonful.
Pav bhaji masala is a powerful blend of spices, including chilli, cloves, cinnamon, fennel, pepper, and more, that gives Tawa Pulao its signature heat and complexity. Unlike biryani masalas, it's not about layering but about that punchy, buttery hit in every bite.
Our Version
Home Kouzina's Mumbai Pav Bhaji Masala captures the bold, buttery spirit of Mumbai street food. Crafted in small batches using a traditional recipe, it features slow-roasted spices like Kashmiri chillies, cinnamon, star anise, and stone flower that bring depth, heat, and a distinct street-side aroma to every bite. Made without additives or preservatives, it’s a clean, full-bodied masala that turns everyday bhaji or tawa pulao into something unforgettable.
Tawa Pulao is a fast, flavour-packed rice recipe with real Mumbai street food vibes
Uses everyday ingredients with the magic of Home Kouzina's Pav Bhaji Masala
Great for using leftover rice and making weekday dinners exciting!
Home Kouzina's Mumbai Pav Bhaji Masala
We hope these recipes have inspired you to get creative in the kitchen with Home Kouzina products. Remember, cooking is all about experimentation and fun, so don't be afraid to put your own spin on these recipes. We can't wait to see what delicious creations you come up with!
About the Home Chef
Growing up surrounded by the aromatic flavors and time-honored traditions of Khandeshi cuisine, Chef Pratibha Shinde became intimately acquainted with the region's authentic recipes, by assisting her mother and sisters in the kitchen.
She now lives in Nashik, and continues to channel her passion for cooking, using her own meticulously crafted homemade spice blends, and her family’s traditional recipes, to recreate the flavors of her home and childhood.
Frequently Asked Questions
1. Can I use freshly cooked rice for Tawa Pulao?
Yes, but let it cool completely before using. Day-old rice works best as it holds its shape and soaks up the masala without turning mushy.
2. Is Tawa Pulao supposed to be spicy?
Tawa Pulao has a bold, medium-spicy flavour. You can adjust the heat by reducing the garlic-chilli paste or using more butter to balance the spices.
3. What makes Home Kouzina’s Pav Bhaji Masala different from others?
Our blend is made in small batches using hand-roasted spices like Kashmiri chillies, stone flower, and cinnamon. It's free from additives, giving you a clean, intense flavour true to Mumbai’s street food legacy.
4.Can I use this masala in dishes other than pav bhaji or pulao?
Yes! Try it in masala toast, stuffed bell peppers, bhaji-stuffed dosa, or even in spicy vegetable fried rice for a bold flavour boost.
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