Natraj pav Bhaji Masala


Ingredents:- Gram floor, Kashmiri red chilis, dhna powder, haldi, Amchore, citric, onion, Garlic, Jeera, Common salt, Hing, Gharam masala.



How to make Pav Bhaji

3 medium sizes potatoes, 250 gms

2 medium size chopped carrot

100gm  peas, fresh or frozen or soaked dried white peas

1 large onion – finely chopped

2 to 3 large tomatoes – finely chopped

1 medium sized capsicum/green bell pepper

2 tsp ginger-garlic paste

1 or 2 green chilies, chopped

3 tbs ”Natraj Pav Bhaji Masala”

1 tsp garam masala powder

1 tsp Kashmiri chilly powder

1 tsp haldi powder

1 tsp cumin seeds

2 cups water or add as required

2 to 3 tbsp amul butter, butter is also added later while serving, you can add upto 5 to 6 tbsp of butter too for a richer versio

salt as required

















Preparing the Bhaji:

Rinse all the vegetables well.

Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.


Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside

Once the potatoes,carrots and peas are boiled. Then peel the potaotes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don’t make a puree.

In a pan, add butter.

add cumin seeds. When they sizzle, add the chopped onions.

Saute the onions till they become translucent. Now add the ginger-garlic paste.

Now add the red chilly powder, turmeric powder and “Natraj Pav Bhaji Masala” and garam masala.


Saute and add all other Ingrdients and stir it well and mix it well.


Your Pav bhaji is ready.

Serve it with pav, salad, Papad.

And add 6 tbsp of butter too for a richer version.