The bhaji that is served in restaurants has a bright orange or red color. Homemade bhaji usually does not have this color. I have heard about some street vendors adding artificial color to the bhaji. To get the red color naturally, you can either make a red chili paste or include the mild Kashmiri red chili powder. To make Red chilli paste – deseed 3 to 4 Kashmiri dried red chilies and soak in hot water for half an hour. Then, drain and grind to a fine paste with some of the water used for soaking.