Homemade pav bhaji masala powder recipe with step by step photos – a spice mix that is added to the famous Mumbai Pav bhaji.
This is a strong and aromatic masala and the pav bhaji that you will make with it, will only get better.
I make this spice mix altering the proportions of garam masala that I use and adding some more ingredients to it. This masala is so good, that when added to pav bhaji, the taste becomes phenomenal. Since the masala is strong, I suggest to add only 2 to 3 teaspoons when making the bhaji for 4 to 5 servings.
The recipe is fairly simple and easy. A few suggestions before you begin:
- Take the spices. Then check if they have stones and are clean.
- Make sure there is no hidden mold growing in them.
- Also use fresh spices and not old ones.
- Sun dry or roast the spices in a pan or oven.
- While using cinnamon, use the true cinnamon (Ceylon cinnamon) and not cassia. To know how to find the difference, kindly refer to google search.
If you do not get sunlight, then you can roast the spices one by one in the pan till aromatic. Or else you can roast them in an oven. The oven has to be set at its lowest temperature. The temperature can range anywhere between 50 degrees celsius/122 degrees fahrenheit to 80 degrees celsius/194 fahrenheit. Depending on the temperature range, you may dry them for about 6 hours to 15 hours.
I have mentioned the amount of spices to be used in grams as well as cups and tablespoon measurements.
You can also use this in sabzis & stir fries. The masala can also be added to masala rice, tawa pulao and masala pav.
How to make pav bhaji masala powder
1. First take all the whole spices. Just take the whole spices and not the powdered ones like dry mango powder, dry ginger powder, turmeric powder and black salt. Add the whole spices in a plate or tray. Keep in the sun for 2 to 3 days.
2. Cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun-dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
3. In below pic spices after being sun-dried for 2 days. After getting sun dried, whatever moisture the spices may have is not there and they also become slightly crisp.
4. Before you begin, grinding the whole spices, take the small nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
5. Now add all the whole spices in the dry grinder jar. You can also use a coffee grinder. Add according to the capacity of the jar.
6. Then add the coarsely crushed nutmeg powder.
7. Grind to a smooth powder. Tiny grits of the spices are fine in the masala.
8. Then add 1 tablespoon ginger powder.
9. Next add 2 tablespoons dry mango powder.
10. Next add 2 teaspoons black salt. If you do not have black salt, then you can add rock salt or regular salt. You can even skip it.
11. Lastly add 1 teaspoon turmeric powder. Turmeric powder is optional and you can skip it too.
12. Again grind just to mix everything well.
13. If you want, you can sieve the powder and grind the tiny bits left on the sieve. Let the powder cool down. You can spread it on a plate or allow it to cool in the jar itself. Then spoon the masala powder in a clean glass jar.
14. Cover tightly and keep in a cool dry place. You can also keep the masala powder in the fridge or freezer. This recipe yields about 100 grams.
Few more spice blend recipes you may like are:
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Homemade Pav Bhaji Masala Powder
- ¼ cup cumin seeds (jeera) or 26 grams cumin seeds
- 2 tablespoon fennel seeds (saunf) or 15 grams fennel seeds
- 2 tablespoon coriander seeds (sabut dhania) or 11 grams coriander seeds
- 1 tablespoon mace (javitri) or 3 grams mace
- 1 tablespoon cloves (lavang) or 6 grams cloves
- 1 tablespoon black pepper (sabut kali mirch) or 10 grams black pepper
- 5 to 6 grams black cardamoms (badi elaichi) or 2 black cardamoms
- 3 star anise (chakriphool) or 2 grams star anise
- 1 small nutmeg (jaiphal) or 5 grams nutmeg
- 5 cinnamon sticks (dalchini) - each of about 2 inches or 4 grams cinnamon
- 5 to 6 dry red chilies (sookhi lal mirch) - preferably kashmiri red chilies, 4 grams dry red chilies
- 2 tablespoon dry mango powder (amchur powder)
- 1 tablespoon dry ginger powder (saunth)
- 2 teaspoon black salt or rock salt or regular salt - optional
- 1 teaspoon turmeric powder (haldi) - optional
- First take all the whole spices. Exclude dry mango powder, dry ginger powder, turmeric powder and black salt.
- Check and pick the spices for stones if any. Also check if there are molds on them.
sun drying spices
- Add the whole spices in a plate or tray. Keep in the sun for 2 to 3 days.
- Cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried.
- During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
making pav bhaji masala powder
- Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
- Now add all the whole spices in the dry grinder jar. You can also use a coffee grinder. Add according to the capacity of the jar.
- Then add the coarsely crushed nutmeg powder.
- Grind to a smooth powder.
- Then add ginger powder, dry mango powder, black salt and turmeric powder.
- If you do not have black salt, then you can add rock salt or regular salt. You can even skip it. Turmeric powder is also optional and you can skip it too.
- Again grind just to mix everything well.
- If you want, you can sieve the powder and grind the tiny bits left on the sieve.
- Let the masala powder cool down. You can spread it in a plate or allow it to cool in the jar itself. Then spoon the powder in a clean glass jar.
- Cover tightly and keep in a cool dry place. You can also keep the masala powder in the fridge or freezer.
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