Pav bhaji masala powder is a special spice blend made from a combination of ingredients like coriander seeds, cumin seeds, fennel seeds, different aromatic spices, and powders.
Follow my step-by-step recipe to make your own pav bhaji masala powder at home.
KEY TAKEAWAYS
- Perfect roasting and grinding of the ingredients are the key to making authentic pav bhaji masala powder at home.
- In addition to pav bhaji, this powder can be used in making biryanis, parathas, paneer bhurji, aloo paratha stuffing, and chana masala.
- Storing the powder in an airtight container away from direct sunlight and moisture will help preserve its freshness for a long time.
- Traditional chaat masala or a combination of chaat masala- amchur powder, cumin-coriander, tandoori masala powder, and even traditional garam masala powder typically offers somewhat a similar taste as pav bhaji masala powder.
How to Make Pav Bhaji Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: When the pan is hot enough, put 5 tbsp of coriander seeds.
Step 3: Then add 3 tbsp of cumin seeds in it.
Step 4: Now, add 2 tbsp of fennel seeds to the pan.
Step 5: Follow it with 3 pieces of bay leaves.
Step 6: Next, add 8 to 10 pieces of cloves to the content in the frying pan.
Step 7: Now, add 3 pieces of star anise to the ingredients.
Step 8: Now, add 2 pieces of black cardamom pods.
Step 9: Now, stir all these spices continuously for about two to three minutes on a low flame.
Step 10: Keep an eye on the spices changing their color slightly. When you can smell the aroma of the roasted spices, remove them and transfer them to a plate and set it aside to cool off completely.
Step 11: Now, to the hot frying pan, add ½ cup dry of red chilies with their stem.
(Pro tip: You may increase or decrease the amount of dry red chiles according to your preference).
Step 12: Stir the dry chilies continuously for about 2 to 3 minutes.
Step 13: Remove the pan when the chilies become slightly puffy.
Step 14: Transfer all the spices and red chilies to a clean and dry grinder when they are cool enough.
Step 15: Now, add 1 tbsp of amchur powder to the content in the grinder.
Step 16: Then add 1 tsp of turmeric powder to it.
Step 17: Follow it with ½ tsp of dry ginger powder.
Step 18: Finally, add 1 tsp pf black salt to the ingredients in the grinder.
Step 19: Grind the spices to a fine powder and transfer them to a container. Your pav bhaji masala powder is ready to be used.
Recipe Card
Pav Bhaji Masala Powder
Ingredients
- 5 tbsp Coriander seeds
- 3 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 3 pieces Bay leaf
- 8 pieces Cloves
- 3 pieces Star anise
- 2 pieces Black cardamom
- ½ cup Dry red chilies
- 1 tbsp Amchur
- 1 tsp Turmeric powder
- ½ tsp Dry ginger powder
- 1 tsp Black salt
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is hot enough, put 5 tbsp of coriander seeds.
- Then add 3 tbsp of cumin seeds in it.
- Now, add 2 tbsp of fennel seeds to the pan.
- Follow it with 3 pieces of bay leaves.
- Next, add 8 to 10 pieces of cloves to the content in the frying pan.
- Now, add 3 pieces of star anise to the ingredients.
- Now, add 2 pieces of black cardamom pods.
- Now, stir all these spices continuously for about two to three minutes on a low flame.
- Keep an eye on the spices changing their color slightly. When you can smell the aroma of the roasted spices, remove them and transfer them to a plate and set it aside to cool off completely.
- Now, to the hot frying pan, add ½ cup dry of red chilies with their stem.(Pro tip: You may increase or decrease the amount of dry red chiles according to your preference).
- Stir the dry chilies continuously for about 2 to 3 minutes.
- Remove the pan when the chilies become slightly puffy.
- Transfer all the spices and red chilies to a clean and dry grinder when they are cool enough.
- Now, add 1 tbsp of amchur powder to the content in the grinder.
- Then add 1 tsp of turmeric powder to it.
- Follow it with ½ tsp of dry ginger powder.
- Finally, add 1 tsp pf black salt to the ingredients in the grinder.
- Grind the spices to a fine powder and transfer them to a container. Your pav bhaji masala powder is ready to be used.
Notes
- Freshness and quality of the ingredients play a crucial role in achieving the right taste of the pav bhaji masala powder. Check the date of expiry before buying, if the ingredient comes in small packs.
- Roast the spices on a low flame carefully so that you do not burn them in the process. Also, stir continuously. This will enhance the aroma of the powder and prevent a bitter taste.
- Cool the spices completely before grinding. A little bit of warmth may affect the texture of the powder due to clumping.
- My recipe is customizable and therefore you may experiment with the spice levels according to your taste preference and add a personal touch.
- Mix the black salt to the mixture in the end. This will help retain the unique taste of the salt and contribute to the eventual flavor of the pav bhaji masala powder.
