pav bhaji masala

Homemade pav bhaji masala powder made with a unique combination of spices. This recipe will yield you a very flavorful masala which you can use to make pav bhaji.

Pav bhaji masala

black cardamoms (or badi elaichi)

coriander seeds

tbsp Cumin

tsp pepper corn

fennel seeds

red chilies

cinnamon (or dalchini)

(or laung)

tbsp amchur powder ((dry mango powder))

Clean the spices and discard stones or debris.

On a low heat, dry roast all the ingredients one after the other except amchur powder.

When the spices turn aromatic, turn off the stove. Add amchur powder to the hot ingredients to release amchur’s aroma. 

Preparation for pav bhaji masala powder

Cool all of these. Add them to a blender jar or spice jar and make a fine powder.

If the pav bhaji masala is coarse, sieve it. Blend the coarse parts again.

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.

How to make pav bhaji masala powder

Pav Bhaji Masala is an essential spice mix that is needed to make the famous Mumbai street food Pav Bhaji. This recipe makes for an intense, fragrant and flavorful Pav Bhaji Masala.

Pav Bhaji Masala (Easy Homemade Spice Mix)

cumin seeds ((jeera)

coriander seeds ((sabut dhania) - 11 grams)

mace ((javitri) - 3 grams)

black peppercorns ((sabut kali mirch) - 10 grams)

black cardamoms ((badi elaichi) - 5 to 6 grams)

star anise ((chakriphool) - 2 grams)

nutmeg

cinnamon

dry red chilies

mango powder ((amchur powder))

dry ginger powder ((saunth))

salt

turmeric powder ((haldi) - optional)

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

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

Preparation

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

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. 

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

Sun drying spices

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

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.

Then add the coarsely crushed nutmeg powder.

Grind to a fine and smooth powder.

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

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.

Again grind just to mix everything evenly.

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

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.

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

Making pav bhaji masala

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Pav Bhaji Masala (Easy Homemade Spi...

Top 2 pav bhaji masala recipes from across the web

The most viewed pav bhaji masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pav bhaji masala

Pav Bhaji Masala (Easy Homemade Spi...

The most viewed pav bhaji masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine