Pav Bhaji Masala

Name: Pav Bhaji Masala
Total time: 1200 s
Ingredients: 4 tablespoons whole coriander seeds (about 24 grams); 2 tablespoons cumin seeds (about 12 grams); 1 1/2 tablespoons fennel seeds (about 9 grams); 1 tablespoon carom seeds (ajwain) (about 6 grams); 10-15 black peppercorns; 2-3 pieces cinnamon stick; 1 whole nutmeg; 10-12 whole cloves; 4 black cardamom pods; 1 tablespoon dried ginger powder (about 6 grams); 2 tablespoons dried mango powder (amchur) (about 12 grams); 1/2 teaspoon black salt; 2 tablespoons red chili powder (about 12 grams); 1/2 teaspoon turmeric powder; 8-10 whole dried red chilies

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

Homemade spice blends have a unique flavor and aroma that store-bought ones just can't match. When you make masala at home, it's fresh and clean. Pav Bhaji Masala is a spice mix used in the famous Mumbai street food, Pav Bhaji. This masala is added to the mashed vegetable mixture, giving the bhaji its signature spicy flavor, color, and aroma. You can also use Pav Bhaji Masala in tawa pulao and other stir-fried vegetable dishes. While many households usually buy Pav Bhaji Masala, making it at home is easy and rewarding.

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

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Ingredients

20 mins

4 tablespoonswhole coriander seeds (about 24 grams)
2 tablespoonscumin seeds (about 12 grams)
1 1/2 tablespoonsfennel seeds (about 9 grams)
1 tablespooncarom seeds (ajwain) (about 6 grams)
10-15black peppercorns
2-3 piecescinnamon stick
1whole nutmeg
10-12whole cloves
4black cardamom pods
1 tablespoondried ginger powder (about 6 grams)
2 tablespoonsdried mango powder (amchur) (about 12 grams)
1/2 teaspoonblack salt
2 tablespoonsred chili powder (about 12 grams)
1/2 teaspoonturmeric powder
8-10whole dried red chilies

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Steps

20 mins

1

Gather all the ingredients needed to make Pav Bhaji Masala.
2

Heat a pan and dry roast the coriander seeds, cumin seeds, fennel seeds, and carom seeds. Then add the cloves, black cardamom, black peppercorns, and cinnamon sticks. Continue roasting everything on low heat, stirring constantly.
3

When the spices become fragrant and start to change color, remove them from the pan. In the same pan, dry roast the whole dried red chilies.
4

Let all the roasted spices cool completely. Then grind them in a spice grinder or blender until fine.
5

Add the dried ginger powder, black salt, dried mango powder, turmeric powder, and red chili powder to the ground spices. Blend again until everything is well mixed and the color is even. Your Pav Bhaji Masala is ready.
6

Store in an airtight container and use within 3-4 months.
7

Use this masala in Pav Bhaji, pulao, or stuffed vegetable dishes.
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