Bombay Pav Bhaji Masala — Mumbai Street Food, No Fillers

The masala that built Mumbai's evening on a tava.

Built for the bhaji that earned Bombay's name. No fillers, no preservatives.

Pav bhaji is a Mumbai dish through and through — born on the tava of a Girgaon street vendor, perfected in every household across the city. Get the masala right and the bhaji writes itself: smoky red, buttery, faintly tangy from amchur, with the heat of degi mirch sitting just behind.

Our blend follows the recipe Bombay built: Kashmiri degi mirch (for that signature red without the burn), cumin, coriander, fennel, dried mango (amchur), turmeric, black cardamom, cinnamon, cloves, star anise — with rock salt and black pepper for the layered savoury depth pav bhaji needs.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 3½ tbsp per 4-person batch (see recipe below). Equally good in masala pav, vada pav stuffing, or as a lazy seasoning for boiled potatoes when you can't be bothered to make the full bhaji.

MADE OF

Kashmiri Degi Mirch, Coriander, Cloves, Cumin, Fennel, Cinnamon, Black Cardamom, Turmeric, Dried Mango Powder, Rock Salt, Black Pepper, Star Anise

BEST WITH

Pav, Onion, Lemon

PAIRS WITH OUR:

Teekha Pani Puri Masala · Bombay Bhel Puri Masala — for a full Bombay street-food spread

RECIPE — Pav Bhaji (Serves 4)

Ingredients

1. 2½ cup tomatoes finely chopped
2. 3 cup boiled potatoes chopped
3. 1 capsicum finely chopped
4. 3½ cup beans, carrots, cauliflower, peas and grated cabbage
5. ¼ cup beetroot chopped
6. 2 tsp ginger garlic paste
7. 1 cup onion finely chopped
8. 3½ tbsp Bombay Pav Bhaji Masala
9. 3½ tbsp butter
10. 1 tbsp oil
11. ½ lemon
12. 1 tbsp degi mirch
13. 1 tbsp regular red chilli powder
14. Salt and rock salt according to taste
15. 1 bunch fresh coriander

Method

1. Take 1 tbsp oil, 1 tbsp butter and 1 tbsp of Bombay Pav Bhaji Masala. Sauté the ginger garlic paste and onions till slightly brown.
2. Add tomatoes and capsicum, sauté for another 3-4 minutes.
3. Add all the vegetables and potatoes with a tbsp of butter and a tbsp of Bombay Pav Bhaji Masala and sauté for another 3-4 minutes.
4. Add a glass of lukewarm water and allow it to boil for 10 minutes. Then add regular mirch, degi mirch, salt and rock salt.
5. With a potato crusher, crush the vegetables. Add water to bring it to pav bhaji consistency, with 1½ tbsp Bombay Pav Bhaji Masala and the rest of the butter.
6. Allow it to simmer for 5-6 minutes, squeeze ½ a lemon, mix it and garnish with fresh chopped coriander.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular pav bhaji masala?
Two things: we use Kashmiri degi mirch (for colour without burn) instead of generic chilli powder, and we use rock salt for cleaner savouriness without the harshness of plain table salt. Most packets skip both.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight. No preservatives means freshness depends on storage.

Is this spicy?
Bold but not searing. Pav bhaji is meant to taste full and rich, not aggressively hot. Adjust degi mirch and chilli powder in the recipe to taste.

How much do I use?
About 3½ tbsp for a 4-person batch (used in stages — at the onion sauté, vegetable sauté, and final mash).

Can I use it for masala pav or vada pav?
Yes. ½ tsp on toasted pav with butter for masala pav. Mix into the potato filling for a sharper vada pav.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.