Pav Bhaji Masala

Pav Bhaji Masala is simply a blend of spices that is used for cooking the quintessential street food of Mumbai, the pav bhaji. There are a number of pav bhaji masala brands easily available at most Indian groceries. But if you wish to make this masala at home, just blend together the essential spices and dry grind. It can be stored in an airtight container for up to 3 to 4 months, although it would be a good idea to make only small quantities at a time.
Servings: 1 yield(s)
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Ingredients
  • 2 tbsp. black peppercorns
  • 2 tbsp. fennel seeds
  • 2 tbsp. coriander seeds
  • 2 tbsp. dry mango pd. (amchur)
  • 2 tbsp. red chilli powder
  • 2 tbsp. ginger pd.
  • 1 tbsp. cinnamon
  • 1 tbsp. black cardamoms
  • 1 tbsp. cumin seeds
  • 2 tsp. cloves
  • 1/2 tsp. turmeric powder
  • 1 tsp. black salt (optional)
Instructions
  1. Dry roast the spices (except mango pd. & black salt) on medium flame for a few minutes, taking care not to burn the spices. Roast till you get a nice aroma, switch off the fire & then add salt & mango pd.
  2. Let it cool & then powder all these spices in a dry grinder. Store in a air tight container. Use as needed.