Hi Friends, I know that if you have tried making my Pav Bhaji recipe which I had shared earlier, then you might be thinking how Pav Bhaji masala could be freshly made at home. So today I will share the recipe of Pav Bhaji Masala with you all. The right mix of spices in the correct proportion is the actual game changer of any food.
So without wasting any more time Let's Begin.........
Ingredients and Steps:
Heat up a pan for dry roasting the spices.
Keep flames low, the spices should not burn while roasting, unless you like a burnt flavor in your Pav Bhaji.
- Add 5 tbsp dhania (whole coriander seeds)
- Add 3 tbsp jeera (cumin seeds)
- Add 1 tbsp sauf (fennel seeds)
Fry in low flame until aromatic.
Once done take them out on a plate and keep it aside.
Now, on the same pan.
- Add 15 dry red chillies
- Add 1 tbsp pepper corns
- Add 2 bay leafs
- Add 2 - 4 curry leafs (dry)
- Add 2 cinnamon sticks
- Add 1 black cardamon (alternate: 2 small green cardamon)
- Add 10 cloves (laung)
Dry roast them on low flame.
Transfer them in the same plate as above and let all the whole spices cool down.
Once cooled, put them in a grinder.
- Add 1 tsp turmeric powder
- Add 1 tbsp amchur powder (dry mango powder)
- Add 1 tsp salt
- Add 1/2 tsp black salt (optional but preferred)
Grind them together to get a fine powder.
Pav Bhaji Masala is ready.
You can use it to make lot of other vegetables, apart from pav bhaji.
Self Life: 6 months, if stored in a air tight container.
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