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भाजी मसाला म्हणजे काय?
What is Maharashtrian bhaji masala?
Maharashtrian bhaji masala is a ground spice blend used to cook bhaji, the everyday vegetable dish of Maharashtra (called sabzi in most of India). It has a coriander base, with dry coconut, sesame, chana dal and warm spices for body and aroma. You add about two teaspoons to hot oil, then cook almost any vegetable in it.
By Mangalam Foods, Kolhapur · family recipes since 1945
Bhaji, sabzi or fritters?
In Marathi, bhaji (भाजी) means a cooked vegetable dish: batata bhaji is potato sabzi and bhendi bhaji is ladyfinger sabzi. Outside Maharashtra, "bhaji" usually means fried fritters (pakoras), or the pav bhaji of Mumbai street stalls. Bhaji masala has nothing to do with fritters. It is the masala for the sabzi a Maharashtrian family eats with chapati or bhakri every day.
What is in bhaji masala?
Every family's recipe is a little different, but most have the same backbone:
- Coriander seeds as the base, for body and a mild, citrusy taste.
- Dry coconut and sesame, roasted, which give the masala its nutty depth and help coat the vegetables.
- Chana dal (Bengal gram), which gives the masala a little body.
- Red chilli, cumin and turmeric for colour and heat.
- Warm whole spices such as cinnamon, clove, black pepper, cardamom and bay leaf, plus Maharashtrian aromatics like stone flower (dagad phool) and nagkesar.
Our Bhaji Masala uses 22 ingredients: coriander seeds, salt, red chilli, cumin, dry coconut, sesame seeds, Bengal gram (chana dal), fennel, turmeric, poppy seeds, cinnamon, black pepper, shahi jeera, bay leaf, dry ginger, stone flower, clove, fenugreek, green cardamom, asafoetida, nagkesar and nutmeg. It contains sesame.
How is it different from other masalas?
| Masala | Made for | When it goes in |
|---|---|---|
| Maharashtrian bhaji masala | Everyday dry or semi-dry vegetable sabzi | At the start, in hot oil |
| Garam masala | A finishing aroma for many dishes | A pinch near the end |
| Pav bhaji masala | The mashed, buttery street dish served with pav | While mashing the vegetables |
| Kolhapuri (kanda lasun) masala | Hot rassa, usal and meat curries, with onion and garlic | At the start |
Maharashtrian goda masala is a close cousin: it shares the coconut, sesame and stone flower, and is used mostly for amti (dal) and masale bhaat. Bhaji masala is blended for vegetables.
How do you use bhaji masala?
- Heat 2 tablespoons of oil in a kadhai. Add mustard seeds if you like.
- Add 2 teaspoons of bhaji masala and stir for about 30 seconds, until it smells toasted. Don't let it burn.
- Add the chopped vegetables and stir to coat them. Taste before you salt: our masala already has salt in it.
- Sprinkle a little water, cover and cook on low heat until the vegetables are done.
That is the whole method, and it is the same for every vegetable. Only the cooking time changes.
Which vegetables does it work with?
Potato (batata bhaji), ladyfinger (bhendi bhaji), eggplant (vangi bhaji), cauliflower (flower bhaji) and cabbage (kobi bhaji) are the everyday ones. It also suits capsicum, beans, gourds, mixed vegetables and whatever else is in the kitchen. That is why we call it one masala for every sabzi.
Mangalam Bhaji Masala
We are Mangalam Foods, a family masala and pickle maker in Kolhapur. Our Bhaji Masala follows our grandmother's (Aaji's) recipe from 1945. It has no onion and no garlic, and it is roasted, ground and packed in small batches in our FSSAI-licensed unit at Gokul Shirgaon MIDC, Kolhapur. It keeps for 12 months from manufacture.
If you have never cooked a Maharashtrian bhaji, start with the Trial Pack: ₹149 with delivery included.
Want the hot, onion-and-garlic Kolhapuri taste instead? Try our Kanda Lasun Masala.
Common questions
What is bhaji masala used for?
Bhaji masala is used to make a Maharashtrian bhaji, which is a dry or semi-dry vegetable dish (sabzi) eaten with chapati, bhakri or dal-rice. One masala works for potato, ladyfinger, eggplant, cauliflower, cabbage and most other vegetables.
Is bhaji masala the same as pav bhaji masala?
No. Pav bhaji masala is made for the mashed, buttery vegetable dish served with pav. Maharashtrian bhaji masala is for everyday home sabzi, where the vegetables stay in pieces.
Is bhaji masala the same as garam masala?
No. Garam masala is a small pinch of warm spices added near the end of cooking. Bhaji masala is the main seasoning of the dish: it has a coriander base with dry coconut, sesame and chana dal, and goes in at the start.
Is Maharashtrian bhaji masala the same as Kolhapuri masala?
No. Kolhapuri masala, also called kanda lasun masala, is a hot red masala made with onion, garlic and a lot of chilli. Bhaji masala is milder and aromatic, and our Bhaji Masala has no onion and no garlic.
How much bhaji masala should I use?
About 2 teaspoons (10 to 12 g) for one kadhai of sabzi. Our masala already contains salt, so taste before adding more.
Does bhaji masala contain onion or garlic?
Mangalam Bhaji Masala has no onion and no garlic. Recipes differ from home to home, so check the label of any other brand.