Preparation of Pav Bhaji Masala using whole spices and powdered spices

Pav Bhaji Masala

Hello friends! Often, when we make pav bhaji at home, we use ready-made spices from the market. But did you know? You can easily make this spice mix at home as well. Yes, today through Daily Food Kitchen, we are going to share a recipe for making pav bhaji masala that will take your pav bhaji dish to the next level. We have used 16 unique spices to make this pav bhaji masala.

So what are you waiting for? Get ready to make your homemade pav bhaji masala.

Shelf Life: Up to 6 months

Overall Making Time: 5 minutes

Preparation of Pav Bhaji Masala using whole spices and powdered spices:

Ingredients:

• 8-10 whole red chilies
• 6 tablespoons coriander seeds
• 4 tablespoons cumin seeds
• 4 bay leaves
• 2 black cardamom pods
• 1 green cardamom pod
• 2-inch cinnamon stick
• 6-8 cloves
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fennel seeds
• 1/2 tablespoon black salt
• 1/2 tablespoon common salt
• 1/2 tablespoon red chili powder
• 1/2 tablespoon ginger powder
• 1 tablespoon amchur (dried mango) powder
• 1/2 tablespoon turmeric powder

Instructions:

1. Dry roast the whole spices: Heat a pan on low heat and add the whole red chillies, coriander seeds, cumin seeds, bay leaves, black cardamom pods, green cardamom pods, cinnamon stick, cloves, black peppercorns, and fennel seeds. Now, roast them for a few minutes until they become aromatic. Stir continuously to prevent burning.
2. Allow the spices to cool: Once the spices are roasted, remove them from the heat and let them cool completely. This will make it easier to grind them into a fine powder.
3. Grind into a powder: Transfer the roasted spices to a spice grinder or blender. Add black salt, common salt, red chili powder, ginger powder, amchur powder, and turmeric powder. Grind them all together until you have a fine powder. If needed, you can sift the powder to remove any larger particles to make it smooth and fine.
4. Store in an airtight container: Transfer the Pav Bhaji Masala powder into an airtight container to maintain its freshness. For proper storage, you must keep it in a cool and dry place, away from direct sunlight. It should last for several months.
5. Adjust spices to taste: Feel free to adjust the quantities of spices according to your taste preferences. If you prefer a spicier masala, you can increase the amount of red chili powder or whole red chilies. Similarly, if you prefer a milder masala, you can reduce the amount of these spices.
6. Experiment with proportions: This recipe provides a basic guideline for preparing Pav Bhaji Masala. However, you can customize it by experimenting with the proportions of spices. If you enjoy the flavor of a particular spice, you can increase its quantity slightly.
7. Homemade is fresher: Making your own Pav Bhaji Masala at home ensures that you have a fresh and flavorful spice blend. It also allows you to control the quality of the ingredients and avoid any additives or preservatives that may be present in store-bought masalas.

Now you have your homemade Pav Bhaji Masala ready to enhance the flavor of your favorite dish. Enjoy cooking!