Pav Bhaji Masala | Homemade Pav Bhaji Masala | Masala Recipes

Fresh, aromatic, homemade pav bhaji masala, to make your favourite dish special & tasty
05/22/2018 5:04:03 PM vindhyadesai

Homemade Pav Bhaji Masala

Pav bhaji is my favourite street food. Those pav breads lathered in butter and a creamy, chatpata and spicy bhaji on the side. Makes you drool, isn’t it? So why not make your favourite dish by adding fresh masala made right at home! So here it is, homemade pav bhaji masala.
Any masala which is homemade has to taste good. It’s the right proportion of ingredients which make the masala really fragrant. Moreover you do not have to worry about added preservatives or low quality ingredients. You have full control over the amount of spice, taste and texture in homemade pav bhaji masala.

This homemade pav bhaji masala is a very easy recipe. Just gather the ingredients and slowly dry roast them. Once they cool down, dry grind into a powder and store in an air-tight container. So the next time you are in mood for some pav bhaji, you have masala ready, quickly make bhaji and toast pav. Pav bhaji is served! Try more homemade masala recipes from FOI, rasam powder, sambar powder, bisi-bele-bhaat powder etc. More homemade and DIY recipes also from FOI.

Pav Bhaji Masala | Homemade Pav Bhaji Masala | Masala Recipes
 
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Fresh, aromatic, homemade pav bhaji masala, to make your favourite dish extra special and tasty
Author:
Recipe type: Homemade
Cuisine: Indian
Serves: 75 Gm
Ingredients
  • 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
Method
  1. In a pan, start roasting dhania/coriander-seeds, jeera/cumin, black pepper, cinnamon/dalchini, laung/cloves, fennel-seeds and black cardamom
  2. Add red chilli and keep roasting
  3. Once all ingredients turn aromatic and lightly golden, turn off heat, let it cool
  4. Put all masala ingredients into mixer jar
  5. Add amchur powder
  6. Dry-grind into a fine masala
  7. Store in an air-tight container and use to make recipes like pav bhaji, tawa pulao
Notes
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

Homemade Pav Bhaji Masala Recipe:
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

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