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.