Pav Bhaji Masala Powder Recipe | How to make Pav Bhaji Masala at Home – Make your own Pav Bhaji Masala at home! This uuthentic Mumbai Pav Bhaji Masala Powder Recipe is perfect to get that Street Style Pav Bhaji taste.
Editor’s note: This post was originally published in September 2016 and has been updated with Video for comprehensiveness and freshness.
Pav bhaji is equally popular as a snack or a meal and this easy to cook dish always enjoys a special place in the hearts of many. I prepared bhaji for many years using store bought masala. As you know, I have been a sucker for home made masalas….love to make my own stuff from scratch! So, I decided…why not try this one? With a little google surfing and tips from friends, I came out with this perfect Pav Bhaji Masala Powder Recipe. I was very happy with the outcome. I hope you guys will also like it. Any suggestions are most welcome!!
I have rambled so much about pav bhaji in my previous posts on pav recipe and bhaji recipe. If you have missed out, do click on the respective links to view the recipe.
Off to Homemade Pav Bhaji Masala Powder Recipe!!
Step-by-Step process for
Pav Bhaji Masala Powder Recipe:
- These are all the spices you need to dry roast:
- Other dry spice powders to mix later:
- Crush the nutmeg piece in a mortar and pestle or you can also grate it.
- This will also be added along with the dry spice powders.
Dry Roasting Spices:
- Clean all the spices to remove any stones or impurities.
- Dry roast all the ingredients under the heading “To dry roast” in a pan over low medium heat with continuous stirring till you get a nice aroma.
- Do not let the spices burn, they should just be fragrant.
- Turn off the heat and let the roasted spices cool down completely.
Grinding the spices:
- Once spices come to room temperature, transfer to a grinder or a blender and make a fine powder.
- You can further sieve it if you want it to be a very fine powder, but I use it as it is. If you sieve it, then grind the residue again to a fine powder. Repeat this process till you are left with very little or no residue.
- Now add the rest of the dry powders under the section “other dry powders to mix” and pulse it once again, so that everything mixes well.
- You can include turmeric powder too, but I like to add it directly while making the bhaji. Choice is yours.
- Similarly you can also include dry ginger powder, but again, I like to add fresh ginger while making the bhaji.
- Transfer the spice mix to an airtight jar to retain its aroma and store it in a dry place.
- It keeps good for a month at room temperature and longer (about 6 months) when refrigerated.
Wasn’t Pav Bhaji Masala Powder Recipe so simple??….Give it a shot!!
Pav Bhaji Masala Powder Recipe | How to make Pav Bhaji Masala at Home
Ingredients
To dry roast:
- 4 tbsp Coriander Seeds
- 10 Dry Red Chillies
- 2 tbsp Cumin Seeds
- 2 tsp Peppercorns
- 1 tbsp Fennel Seeds
- 3 Small Bay leaves
- 3 inch Cinnamon Sticks
- 10 Cloves
- 3 Black Cardamom
- 2 cm Mace Piece
- 1 Star anise Remove Seeds
Dry Spice Powders:
- 2 tbsp Amchur Powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Chaat Masala
- 1/2 tsp Black salt
- 1 cm Nutmeg piece Grated or powdered
Instructions
- Clean the spices to remove any stones or impurities.
- Dry roast all the ingredients under the heading “To dry roast” in a pan over low medium heat with continuous stirring till you get a nice aroma.
- Turn off the heat and let the spices cool down completely.
- Once cool, transfer to a grinder or a blender and make a fine powder.
- Now add the rest of the powders under the section “dry spice powders” and pulse it once again for everything to mix well.
- Transfer the spice mix to an airtight jar and store it in a dry place.
- It keeps good for a month at room temperature and longer (about 6 months) when refrigerated.
Recipe Video
Notes
- Dry roasting on medium heat is very important for even roasting without burning
- Immediately after dry roasting, transfer the spices to a plate because the pan will still be hot and there is a chance for the spices to burn.
- In case the spices burn, you will not get good aroma and it will give a bitter taste to the bhaji. So, please be very careful while roasting.
- If you don’t have black cardamoms, just try it it normal green ones. But black cardamoms have a more strong flavour.
- You can also use whole kashmiri red chillies (around 10) instead of the powder. Adjust spice levels to suit your taste.
- You can also include turmeric powder in the spice mix, but I like to add it directly while making the bhaji.
- Similarly you can also add dry ginger powder, but again I like to add fresh ginger while making the bhaji.
- You can also use this powder in place of curry powder or to spice up any other Indian style curries or gravies for a different flavour.
- keeps well for one month at room temperature or even more (about 6 months) if refrigerated.
Use this powder to make Bhaji Recipe to enjoy with Pav and enjoy!!
Do check out other Pickles & Powders from blog.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
