Pav Bhaji Masala Recipe

A desi dish is incomplete without generous amounts of masala. Even our tea has masala! So it is only fair that we give our spices the same amount of respect that we give to a main dish.

Pav Bhaji is a famous and favorite street food in many cities of North India. The served with butter laden toasted buns, one can never say no to a plate of this vegetarian delight. Before we go on about how to make a full-fledged pav bhaji, let’s first concoct the magical masala that goes into it.

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Bhaji Spice

A dry spice mix for all your bhaji needs.

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Prep Time

15 minutes

Cook Time

5 minutes

Servings

MetricUS Imperial

Ingredients

• 2 small black cardamoms
• 4 tbsp coriander seeds Dhaniya
• 2 tbsp cumin jeera
• 2 tsp black peper corn
• tbsp ¾fennel seeds saunf
• 5 red dry chilies
• 2 cinnamon
• 6 Cloves
• 1 tbsp amchur powder dry mango powder

Prep Time 15 minutes Cook Time 5 minutes Servings MetricUS Imperial Ingredients 2 small black cardamoms 4 tbsp coriander seeds Dhaniya 2 tbsp cumin jeera 2 tsp black peper corn tbsp ¾fennel seeds saunf 5 red dry chilies 2 cinnamon 6 Cloves 1 tbsp amchur powder dry mango powder

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Instructions

1. Clean the spices and discard and hard insides and impurities.
2. Dry roast all the ingredients one after the other except the amchur powder.
3. Add amchur powder to the hot ingredients to release it’s aroma. Once cool, make a fine powder in a blender or with a mortar and pestle.
4. Sieve to get a finer powder.
5. Store pav bhaji masala in an airtight glass jar and use as needed.
6. This spice mix stays good for 6 months in the fridge.