Learn how to make Homemade Pav Bhaji Masala Powder recipe with step by step pictures. Make the best Mumbai street food special Pav Bhaji using this special spice blend.
In the last recipe for my Spice Powders & Masala mini-series, I share the most aromatic spice blend yet – Homemade Pav Bhaji Masala Powder. Pav Bhaji, a popular street food gets its oomph from this special spice blend and there is nothing that can beat the homemade goodness. While it is easier to get store-bought packaged pav bhaji masala, roasting each spice separately to perfection and grinding it at home makes it the best.
Pav Bhaji Masala Powder
Pav Bhaji Masala Powder is such a versatile spice blend and the one that I can’t live without in my kitchen. Just like Garam Masala Powder. Apart from using it to making Mumbai Style Pav Bhaji, I also use it for Tawa Pulao. When you are looking for slight variation in flavor, grab that pav bhaji masala next time instead of your regular garam masala. It will work wonders, I can assure.
Homemade Pav Bhaji Masala – Ingredients
The spices and aromatics used in Homemade Pav Bhaji Masala Powder are similar to that of the Garam Masala Powder, albeit with a few differences. The base spices and condiments remain the same, but the proportion and combination plays a huge role in differentiating tandoori masala from garam masala. Another key ingredient used in Pav Bhaji is masala is stone flower, which provides a unique flavor to the spice blend.
- Coriander Seeds, Cumin Seeds
- Cloves, Cinnamon, Bay Leaf, Cardamom, Black Cardamom, Stone Flower
- Kashmiri Dry Red Chillies, Black Peppercorns, Fennel Seeds
- Mace, Nutmeg
- Turmeric Powder, Amchur Powder, Ginger Powder, Black Salt
Tips & Important Notes to making Homemade Tandoori Masala
Masala and Spice Blends can be made two ways. I chose to dry roast the spices on stove top and used my blender to grind it at home. But if we are making this in bulk, the spices can be sun dried and ground in a flour-mill.
The whole spices should be roasted only until they are fragrant and they should not change color. Let them cool down completely before blending.
Again, after blending the spices together it is necessary to cool it down completely before storing in an airtight container.
Always use a clean dry spoon and seal the container tight after using to retain the freshness of the spice powder.
Check out exciting recipes made using Pav Bhaji Masala
- Mumbai Street Food Pav Bhaji
- Pav Bhaji Dosa
- Tawa Burger
- Paneer Tomato Curry
- Tawa Paneer Masala
- Tawa Pulao
Homemade Pav Bhaji Masala Powder Recipe with Step by Step Pictures
In a thick bottomed kadai/pan, dry roast 3 tablespoon cumin seeds and 2 tablespoon coriander seeds until they are fragrant for about 4-5 minutes. Remove onto a plate to cool down.
In the same pan, add rest of the aromatic spices – 4 Bay Leaves, 1 Stone Flower, 8 Green Cardamoms, 2 Black Cardamoms, 3 Cinnamon Sticks, 2 Mace Flowers, ½ Nutmeg, and 1 tablespoon Cloves. Dry roast for about 4-5 mins on low flame. Remove from heat.
In the same pan dry roast 8-10 Kashmiri dry red chillies for about 2-3 mins on low flame, remove from heat.
In the same pan, add 1 tablespoon Fennel Seeds and 1 teaspoon Black Peppercorns. Dry roast for about 2 mins. Remove from heat.
Let all the roasted spices cool down completely.
Add them to a blender and now add powders – 1 teaspoon turmeric powder, 1 teaspoon dry ginger powder, 1 teaspoon amchur powder, ¼ teaspoon black salt.
Grind into a smooth powder.
Cool on a plate or newspaper before transferring to an airtight container. It is optional to sieve the powder to remove any coarse particles.
Store at room temperature in air tight container, use a clean dry spoon. Add it to your favorite pav bhaji, tawa pulao and gravy dishes as recipe suggests.
Recipe Notes
- Recipe measurement for spices are suggestive and can be adjusted as per personal preference.
- To enhance the color, it is recommended to use Kashmiri red chillies.
Recipe Card
📖 Recipe
Homemade Pav Bhaji Masala Powder
Equipment
- Thick Bottomed Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 tablespoon Coriander Seeds
- 3 tablespoon Cumin Seeds
- 1 tablespoon Cloves
- 8 Green Cardamoms
- 2 Black Cardamoms
- 4 Bay Leaves
- 1 Stone Flower
- 4 Cinnamon Sticks
- 1 teaspoon Black Peppercorns
- 2 Mace
- ½ Nutmeg
- 8-10 Kashmiri Dry Red Chillies
- 1 tablespoon Fennel Seeds/Saunf
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ginger Powder
- 1 teaspoon Amchur Powder
- ¼ teaspoon Black Salt
Instructions
- In a thick bottomed kadai/pan, dry roast 3 tablespoon cumin seeds and 2 tablespoon coriander seeds until they are fragrant for about 4-5 minutes. Remove onto a plate to cool down.
- In the same pan, add rest of the aromatic spices – 4 Bay Leaves, 1 Stone Flower, 8 Green Cardamoms, 2 Black Cardamoms, 3 Cinnamon Sticks, 2 Mace Flowers, ½ Nutmeg, and 1 tablespoon Cloves. Dry roast for about 4-5 mins on low flame. Remove from heat.
- In the same pan dry roast 8-10 Kashmiri dry red chillies for about 2-3 mins on low flame, remove from heat.
- In the same pan, add 1 tablespoon Fennel Seeds and 1 teaspoon Black Peppercorns. Dry roast for about 2 mins. Remove from heat.
- Let all the roasted spices cool down completely.
- Add them to a blender and now add powders – 1 teaspoon turmeric powder, 1 teaspoon dry ginger powder, 1 teaspoon amchur powder, ¼ teaspoon black salt.
- Grind into a smooth powder.
- Cool on a plate or newspaper before transferring to an airtight container. It is optional to sieve the powder to remove any coarse particles.
- Store at room temperature in air tight container, use a clean dry spoon. Add it to your favorite pav bhaji, tawa pulao and gravy dishes as recipe suggests.
Notes
- Recipe measurement for spices are suggestive and can be adjusted as per personal preference.
- To enhance the color, it is recommended to use Kashmiri red chillies.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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