Pav bhaji with homemade bhaji masala

Pav bhaji has always been my favorite. I dislike having it from any chaat walas or the thela walas. If I feel like to have pav bhaji, I always make it at home. This is one of the dishes I have been making since a very young age, learnt it from my mom and sister. I absolutely love the taste of pav bhaji made by my mom. I don’t really need pav sometimes to enjoy this delicious street food, I enjoy the bhaji just like that as well. and trust me, I always make sure to keep a bowl of bhaji for myself to enjoy next day. Somehow bhaji tastes more delicious the next day. I always make my own pav. And this time I have made the bhaji masala at home too. The recipe of the masala was shared by #IshuGAgarwal in a food group I am a member of. The masala is a keeper. The aroma of the freshly roasted masalas is divine and the bhaji tastes super delicious. Everyone has a different way of making pav bhaji. Here goes my version.


Ingredients for bhaji masala:

2 tbsp Coriander seeds/Dhania
1 tbsp Cumin seeds/Jeera
1 big piece cinammon/Dalchini
2 green cardamoms/elaichi
6 cloves/lavang
4 dry red chillies
1 tsp Fennel seeds/Saunf
1 inch Dried ginger
1/2 tsp Turmeric powder
1 tbsp garam masala
1 tbsp amchoor powder
1/4 tsp Hing

Heat a skillet nicely and low the flame. Roast together first 7 ingredients in the hot skillet for one minute and switch off the flame. Let the spices remain in the skillet, when its cooled down a little, add all the powders and mix well.

Once the spices have cooled down completely, grind to a fine powder in a grinder. Your masala is ready to use.

Ingredients for bhaji:

To pressure cook:

1/2 cup cabbage, roughly chopped
1 medium sized carrot
1 small beetroot (the secret to the awesome color)
1/4 cup peas
2 medium potatoes, peeled
2 medium tomatoes
1/2 tsp turmeric powder
Salt to taste

For the masala,

1 medium onion
1 tbsp ginger garlic paste

1 tsp red chilli powder

1 small capsicum, finely chopped

2 tbsp bhaji masala
2 tbsp oil or butter
Salt to taste
Coriander leaves to garnish

Pavs as needed


Pressure cook the veggies in 1 cup water along with salt and turmeric powder till done. Beetroot takes a little time to cook. I cook the veggies for around 10 minutes in low flame after one whistle. Switch off the flame after 10 minutes and let the pressure release on its own.

In a pan, heat butter or oil, add chopped onions. Cook till the raw smell goes away and add ginger garlic paste. Fry till they turn light brown and then add capsicum, followed by bhaji masala and 4 tbsp of warm water, mix well and cook it till oil seperates from the mixture.

By now, the pressure of the cooker might have cooled down. Open the lid, using a big spoon or a masher, mash the boiled vegetables very nicely. Add this mashed mixture to the prepared masala and mix well. Let it cook in low flame for 5 to 7 minutes. Garnish with coriander leaves and serve with pav along with some lemon and onions.


* Make sure the dry spices doesn’t get burnt when you roast them.

* Beetroot is the secret to the bright color. Use a small beetroot. If you increase the quantity then the taste will change and you might not like it.

* Use more chilli powder to increase the spice level. This recipe will give you normal spice.

* You can add veggies of your choice, like beans, cauliflower etc.

* I added peas along with the rest of veggies. You can also cook it seperately with onions.

Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.

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