Pav Bhaji Masala | Homemade Pav Bhaji Masala | Masala Recipes
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 75 Gm
- 2 Tbsp dhania/coriander-seeds
- 1 Tbsp jeera/cumin
- 1 Tsp black pepper-corn
- 2 laung/cloves
- 1" cinnamon/dalchini
- 1 Tbsp amchur powder
- 3 kashmiri red chillies
- ½ Tbsp fennel-seeds
- 1 black cardamom
- In a pan, start roasting dhania/coriander-seeds, jeera/cumin, black pepper, cinnamon/dalchini, laung/cloves, fennel-seeds and black cardamom
- Add red chilli and keep roasting
- Once all ingredients turn aromatic and lightly golden, turn off heat, let it cool
- Put all masala ingredients into mixer jar
- Add amchur powder
- Dry-grind into a fine masala
- Store in an air-tight container and use to make recipes like pav bhaji, tawa pulao
Add a little bit of mild red chilli powder for extra colour and flavour
This masala recipe can be doubled or tripled easily
The shelf-life of the masala is around 2 weeks, but you can keep it a little longer though it might lose a little aroma
Adjust chillies as per taste
Recipe by Food Of Interest at https://foodofinterest.com/homemade-pav-bhaji-masala/
3.5.3226