Rich taste


Pitambari Ruchiyana Masala

 Hello friends, before you head to read more towards my article, let me ask you some questions? Which is the dish that comes to your mind when you think about Mumbai??  Or let me ask you which is the dish you love eating at Juhu Beach or CST CANON. If you are a Mumbaikar you must have guessed it right. And even if you are not a Mumbaikar you must have got the hint by this time, yes your guess is correct, Mumbai is best known for its mouthwatering dishes like Vada pav and Pav Bhaji!!

Pitambari Ruchiyana MasalaTemptation starts the moment I see this mouth-watering dishes in Mumbai and being a Mumbaikar we always order either of the dishes when we go to a restaurant or we go for street food. In fact, we can say Vada Pav as our staple food since we cannot live without eating Vada Pav. I love the street food Vada Pav which is made hygienically and at almost every place in Mumbai, you will find the famous Vada Pav or Pav Bhaji or Chaat walas. All Khau gali’s in Mumbai serves different varieties of Pav Bhaji and Vada Pavs.

Pitambari Ruchiyana MasalaEvery occasion like Ganpati festival or any community festival, Vada Pav is a kind of fast food served to guest. Now the people who are not from Mumbai for them, here I have mentioned how you can make Aamchi Mumbai style Vada Pav and Pav Bhaji at home. Recently when I was shopping for masalas as they are an integral part of my kitchen, I came across Pitambari Ruchiyana Pav Bhaji Masala and Garam Masala. In fact, one of my cousins actually had recommended me this masala, when I had attended her anniversary home party. The pav bhaji was amazing and had given a RichTaste that all guest had praised her for her cooking skills. This made me buy Pitambari masala immediately as soon as I saw on the shelf.

Let me tell you what magic Pitambari’s Ruchiyana Pav Bhaji Masala and Garam Masala did to my dishes. As soon as I opened the packet to add to my recipe, it gives me strong aroma of spices as it is made from whole spices and does not contain added color, preservatives & artificial flavors in it. After using it I got to know about some amazing facts about Pitambari Ruchiyana Masala.

Pitambari Ruchiyana Masala Product highlights:
  1. It has a Royal color and it is Rich In Taste.
  2. Perfect and Unique Blend of a variety of spices.
  3. Even a little amount can give taste and aroma in dishes, hence gives you feel of freshly homemade masala.
  4. Can be used to make multiple dishes: Veg & Non-Veg
  5. Enhances the taste and makes the food more delicious with its natural Flavor & Aroma like traditional masalas.
  • Recipe of Mumbai’s famous VADA PAV:


Pitambari Ruchiyana MasalaFor making Vada-

  1. 1 kg Boiled Potatoes(peeled and mashed)
  2. Oil for frying and tadka
  3. 1 tsp Mustard seeds
  4. 1 tsp Jeera
  5. 1 tbsp ginger-garlic paste
  6. 1 tsp haldi powder
  7. 1 tsp Pitambari’s Ruchiyana Garam Masala(as it has strong flavor and fragrance)
  8. 1 tsp Dhaniya powder
  9. Salt to taste
  10. 1 lemon
  11. Few curry leaves
  12. 2 cups coriander leaves

For batter-

  1. 4 cups Besan
  2. 1 tsp ajwain
  3. A pinch of haldi powder
  4. 1 tsp hot oil
  5. Salt to taste
  6. Water for making a batter (as per the need)


For preparing Batter:-

Mix all the ingredients and make a good smooth paste which should be not very thick and not very thin. Make sure the quantity should be enough to cover all the potatoes Vada.

For preparing Vada:-

Take oil in a pan, heat it, then add curry leaves to it, mustard seeds and Jeera one by one, allow it to crackle. Then add Ginger-Garlic paste and allow it to turn brown then add dhania powder, haldi powder, Pitambari’s Ruchiyana Garam Masala and salt and stir it properly. Now add the boiled potatoes and mix it well till the mixture is completely mixed. Then add salt, lemon juice if necessary and coriander leaves and mix it well once again. Allow the mixture to cool and then make small round balls from it. Then put the balls in the ready Besan batter and deep fry in hot oil. Keep stirring and once golden yellow to brown, remove them in a plate. Vada’s are ready.

Serving methods:-

Take the Pav or Bun, heat it on tawa using butter if you want or you can also have hot Vada’s with Pav as it is. Apply tamarind and dates chutney and green chutney and put ghati masala(available in market) inside the Pav and then put the Vada in between the Pav and serve with fried green chilies.


You can also make Jain Vada Pav by using Raw Banana instead of Potatoes. The only thing is you have to eat Jain Vada’s when they are hot.

  • Recipe of Mumbai’s famous Pav Bhaji-


  1. 3 potatoes peeled and diced (250 gm)
  2. 3-4 tomatoes finely chopped
  3. ¼ cup Green peas (matar)
  4. 200 gm cauliflower/cabbage
  5. ½  Capsicum finely chopped
  6. 1 tsp Kashmiri red chilli powder
  7. 1 tsp Pitambari’s Ruchiyana Pav Bhaji Masala
  8. ¼ tsp turmeric powder
  9. 1 and 1/2 tbsp butter
  10. 1 tsp kasuri methi leaves
  11. 1 tsp coriander powder
  12. 1 onion chopped
  13. 1 tsp Ginger-Garlic paste
  14. Lemon
  15. Few drops of beet root juice (optional)
  16. Water to adjust consistency of Bhaji
  17. 4-8 Pav and butter to roast the Pav


Pitambari Ruchiyana MasalaFor making Bhaji:-

Firstly in a cooker take the peeled diced potatoes and Peas, cauliflower, beetroot and water together and keep to boil till one whistle. Allow it to cool and once it cools down to remove the excess water keep it aside and mash the boiled mixture and keep aside. On the other side, on the flame keep Kadai add butter and put Ginger-Garlic paste and onion and allow it to be brown in color. Then add small diced tomatoes and allow it to cook. Then add chili powder, coriander powder, salt, haldi powder and Pitambari’s Ruchiyana Pav Bhaji Masala one by one.

Add the boiled mixture(potato and peas) and add the excess water which was kept aside to adjust the Bhaji’s consistency. Allow it to cook on slow flame for 5-7 minutes and then add Kasuri methi leaves, chopped capsicum and coriander leaves. Add beetroot for color. (if required). Bhaji is ready to be served.

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For making butter Pav:-

Heat a pan add butter to it and place the Pav (cut from the centre) and roast it on the slow flame from both the sides. The Pav is ready.

Garnish Bhaji with butter, lemon juice and coriander leaves and served with hot crispy Pav.

Pitambari Ruchiyana MasalaTIP:

You can also add cheese to the Bhaji while serving if someone loves cheese. You can add extra spicy masala to Pav while roasting it if you want it to be spicier. You can also make Jain Pav bhaji using Raw Banana paste instead of using Potatoes.   

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