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Export 9 ingredients for grocery delivery
Step 1
Clean the spices and discard stones or debris.
Step 2
On a low heat, dry roast all the ingredients one after the other except amchur powder.
Step 3
When the spices turn aromatic, turn off the stove. Add amchur powder to the hot ingredients to release amchur’s aroma.
Step 4
Cool all of these. Add them to a blender jar or spice jar and make a fine powder.
Step 5
If the pav bhaji masala is coarse, sieve it. Blend the coarse parts again.
Step 6
Store pav bhaji masala in an air tight glass jar. Keeps good for 6 months in the fridge. Here is the recipe to make pav bhaji.
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