Pav Bhaji Masala Powder Recipe | How to make Pav Bhaji Masala at Home
Homemade Pav Bhaji Masala Powder Recipe - A blend of various spices to prepare bhaji for Pav.
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.