Bhajiya Curry | भजिया करी | Pakoda Curry | Sanjeev Kapoor Khazana

The multi-vegetable bhajiyas when simmered in a flavourful curry is a delicious main dish.


Active ingredients

1/2 cup shredded cabbage
1 medium onion, very finely sliced
1 medium carrot, peeled and grated
1 medium potato, grated
1/2 cup grated bottle gourd (lauki).
Salt to taste.
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
1/2 tsp carom seeds (ajwain).
1 cup gram flour (besan).
3 tbsps rice flour.
A pinch of soda.
Oil for deep frying.
2-3 tbsps oil.
1 tsp cumin seeds.
2 medium onions, finely chopped.
1 1/2 tablespoons ginger-garlic paste.
2 medium tomatoes, carefully chopped.
Salt to taste.
1 tsp red chilli powder.
1 tsp coriander powder.
1/2 tsp cumin powder.
1/2 tsp turmeric powder.
1/2 tsp garam masala powder.
1 tsp dried fenugreek leaves (kasuri methi).
1 tsp sugar.
2 tablespoons cashew nut paste.
1 tbsp chopped fresh coriander leaves.
Fresh coriander sprig for garnish.


1. Heat oil in a kadai. Include cumin seeds and let them change colour. Add onions, mix, and cook till golden brown.
2. Include ginger-garlic paste, mix, and cook for 1-2 minutes.
3. Add tomatoes, and salt and mix well. Prepare till the tomatoes turn soft and pulpy.
4. Add red chilli powder, coriander powder, cumin powder, turmeric powder, garam masala powder, crush the dried fenugreek leaves and add into it. Mix well and prepare for 1 minute.
5. Sugarcoat, and cashew nut paste and mix well. Add 3 cups water, mix, cover and cook for 8-10 minutes, stirring in between.
6. Meanwhile, to make bhajiyas, take cabbage in a big bowl. Include onion, carrot, potato, bottle gourd, salt, red chilli powder, turmeric powder, carom seeds, gram flour, rice flour, and soda. And mix till well integrated.
7. Heat enough oil in a kadai. Gently slide in small portions of the mixture into the hot oil, deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
8. Include most of bhajiyas into the gravy and blend well. Include coriander leaves, mix and serve hot garnished with remaining bhajiyas and coriander sprig.

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Bhajiya Curry | | Pakoda Curry | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. Hello Kapoor. Where did you get this recipe? This is my mother in law’s secret recipe which she never shared with anyone

  2. Sanjeev ji❤️Your videos are always lit. Lot of hard work and dedication it take. Content always 🔥

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