Step 1

First take all the whole spices in a plate or tray. Exclude dry mango powder, dry ginger powder, turmeric powder and black salt.

Step 2

Check and pick the spices for stones if any. Also check if there are molds on them.

Step 3

Keep the plate or tray with the whole spices in the sun for 2 to 3 days.

Step 4

Cover with a fine wired mesh lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried.

Step 5

During night, keep the plate or tray with the spices covered loosely with a lid in a dry place in your kitchen.

Step 6

Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.

Step 7

Now add all the whole spices in the dry grinder jar. You can also use a coffee grinder. Add according to the capacity of the jar.

Step 8

Then add the coarsely crushed nutmeg powder.

Step 9

Grind to a fine and smooth powder.

Step 10

Then add ginger powder, dry mango powder, black salt and turmeric powder.

Step 11

If you do not have black salt, then you can add edible rock salt or regular salt. You can even skip adding salt. Turmeric powder is also optional and you can skip it too.

Step 12

Again grind just to mix everything evenly.

Step 13

If you want, you can sieve the powder and grind the tiny bits left on the sieve.

Step 14

Let the pav hhaji masala cool at room temperature. You can spread it in a plate or allow it to cool in the jar itself. Then spoon the pav bhaji masala in a clean glass jar.

Step 15

Cover tightly and keep in a cool dry place. You can also keep the pav bhaji masala powder in the fridge or freezer.