₹98.0Original price was: ₹98.0.₹95.0Current price is: ₹95.0.
Ever noticed how home-cooked Pao Bhaji often tastes like “boiled disappointment”? Diljeet Pao Bhaji Masala by BKR brings the heart-winning swagger of Mumbai and Delhi streets straight to your plate. With its No-Onion, No-Garlic secret blend, it turns simple mashed veggies into a buttery masterpiece. Because if your Bhaji doesn’t win hearts and stain your fingers yellow with butter, is it even Pao Bhaji.
Let’s face it: home-cooked Pao Bhaji usually feels like “mashed vegetable soup” with an identity crisis. It’s a heartbreak when you crave that vibrant, buttery street magic but settle for a healthy bowl of sad, boiled veggies. Diljeet Pao Bhaji Masala by BKR is here to win your heart, blending the iconic legacy of Mumbai Chowpatty with that bold, spicy “hit” only Delhi street food can deliver.
Why Diljeet Pao Bhaji Masala Hits the Spot:
The Perfect Fusion: It captures the buttery richness of Mumbai and the zingy spice profile of Delhi in one secret, multi-layered blend.
The “One-Jar” Wonder: You don’t need a cabinet full of spices. This single masala is balanced perfectly to give you that deep red color and “roadside” aroma.
Pure & Inclusive: Made with top-tier ingredients and No-Onion, No-Garlic (Jain-friendly), yet so flavorful it leaves everyone asking for the secret.
Texture Matters: Our coarse-blending technique ensures the masala bonds with the mashed veggies, creating that authentic, thick consistency.
One Masala, Infinite Buttery Bites
While it’s the king of Bhaji, this blend is a versatile kitchen companion:
Classic Bhaji: The ultimate partner for butter-drenched Paos.
Tawa Pulav: Toss leftover rice with a spoonful of this masala and some butter for an instant Mumbai street-style meal.
Masala Pao: Stir a pinch into butter and coat your buns for a zesty, flavorful snack.
How to Use (The “Dil-Jeet” Recipe)
Prep the Base: Pressure cook your veggies (potatoes, cauliflower, peas, carrots) until mushy. Drain and mash them thoroughly.
The Sizzle: Melt a generous (very generous!) dollop of butter in a pan. Sauté finely chopped onions and tomatoes until they turn into a soft, oil-releasing paste.
The Magic: Add 2–3 tbsp of Diljeet Pao Bhaji Masala. Sauté for 30 seconds to wake up the multi-layered spices.
The Merge: Add your mashed veggies and a splash of hot water. Mash everything together right in the pan as it simmers.
The Finish: Add salt to taste, fresh coriander, a squeeze of lemon, and a final cube of butter. Serve with golden, butter-toasted Paos.
