Pav Bhaji Masala Powder Recipe

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Unlock the secret to elevating your pav bhaji game with this homemade pav bhaji masala powder recipe.

Crafted from a blend of aromatic spices, this culinary masterpiece is sure to infuse your dishes with a burst of authentic flavor.

Gather your ingredients and embark on a journey to create this essential spice blend that will take your pav bhaji experience to new heights.

Follow my step-by-step guide, complete with vivid images, to effortlessly craft your own pav bhaji masala powder.

Pav Bhaji Masala Powder


  • Craft your own pav bhaji masala powder for an authentic burst of homemade flavors that elevate your dishes.
  • Beyond pav bhaji, experiment with this spice blend in biryanis, parathas, and stir-fries for a versatile culinary experience.
  • Preserve the freshness by storing your masala in an airtight container in a cool, dry place away from direct sunlight and moisture.
  • Adjust the quantity of dry red chilies to personalize the spice level according to your taste preferences.
  • While unique, pav bhaji masala powder alternatives like garam masala or chat masala can bring exciting twists to your dishes.

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.

Heating a frying pan

Step 2: When the pan is hot enough, put 5 tbsp of coriander seeds.

Putting 5 tbsp of coriander seeds

Step 3: Then add 3 tbsp of cumin seeds in it.

Adding 3 tbsp of cumin seeds

Step 4: Now, add 2 tbsp of fennel seeds to the pan.

Adding 2 tbsp of fennel seeds

Step 5: Follow it with 3 pieces of bay leaves.

Adding 3 pieces of bay leaves

Step 6: Next, add 8 to 10 pieces of cloves to the content in the frying pan.

Adding 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.

Adding 3 pieces of star anise to the ingredients

Step 8: Now, add 2 pieces of black cardamom pods.

Adding 2 pieces of black cardamom pods

Step 9: Now, stir all these spices continuously for about two to three minutes on a low flame.

Stirring all these spices continuously

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.

Roasted spices on plate

Step 11: Now, to the hot frying pan, add ½ cup dry of red chilies with their stem.

(Expert tip: You may increase or decrease the amount of dry red chiles according to your preference).

Adding ½ cup dry of red chilies

Step 12: Stir the dry chilies continuously for about 2 to 3 minutes.

Stirring the dry chilies continuously

Step 13: Remove the pan when the chilies become slightly puffy.

Chilies become slightly puffy

Step 14: Transfer all the spices and red chilies to a clean and dry grinder when they are cool enough.

Transferred all the spices and red chilies to a clean and dry grinder

Step 15: Now, add 1 tbsp of amchur powder to the content in the grinder.

Adding 1 tbsp of amchur powder

Step 16: Then add 1 tsp of turmeric powder to it.

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Adding 1 tsp of turmeric powder

Step 17: Follow it with ½ tsp of dry ginger powder.

Adding ½ tsp of dry ginger powder

Step 18: Finally, add 1 tsp pf black salt to the ingredients in the grinder.

Adding 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.

Pav bhaji masala powder is ready

Pro Tips for Making Pav Bhaji Masala Powder

Quality Matters: Ensure the spices you use are fresh and of high quality. This will significantly impact the flavor of your pav bhaji masala powder.

Low and Slow: When roasting spices, maintain a low flame and stir continuously. This slow roasting process enhances the aroma and prevents burning.

Adjust Chili Levels: Tailor the spice level to your liking by adjusting the quantity of dry red chilies. Experiment until you find the perfect balance of heat.

Cool Down Completely: Allow the roasted spices and chilies to cool completely before grinding. This ensures a smooth and fine powder texture.

Experiment with Ratios: Feel free to experiment with spice ratios to customize the masala to your taste preferences. Add a personal touch to suit your palate.

Amchur Awareness: Amchur (dry mango powder) adds a tangy kick. Adjust the quantity based on your preference for a subtle or pronounced tanginess.

Grinding Precision: Grind the spices to a fine powder for optimal flavor dispersion. A well-ground masala ensures a harmonious blend in your pav bhaji.

Consistent Stirring: Whether roasting or grinding, maintain consistency in stirring. This helps distribute the heat evenly and ensures uniform flavor development.

Black Salt Finale: Add black salt towards the end of the grinding process. This preserves its distinct flavor, contributing a final touch to the masala.

Pav Bhaji Masala Powder Storing Tips

Airtight Container: Transfer your freshly prepared pav bhaji masala powder to a clean, dry, and airtight container. This helps in preserving its flavor and aroma over time.

Cool and Dry Place: Store the container in a cool, dry place away from direct sunlight. Exposing the masala to heat and light can lead to loss of flavor and potency.

Avoid Moisture: Moisture is the enemy of spice blends. Ensure that the container is completely dry before adding the masala, and always use a dry spoon to scoop out the powder.

Temperature Control: Aim for a consistent storage temperature. Fluctuations in temperature can lead to condensation inside the container, impacting the quality of the masala.

Avoid Direct Heat: Keep the container away from stoves, ovens, or any other heat sources. Elevated temperatures can cause the spices to lose their aromatic oils and flavors.

Use a Dark Container: If possible, choose a container that is opaque or dark-colored. This helps protect the masala from light exposure, preserving its color and taste.

Resealable Bags: For an added layer of protection, you can use resealable plastic bags before placing them in the airtight container. This extra barrier helps in preventing any air or moisture from reaching the masala.

Avoid Mixing Odors: Keep the container away from strong-smelling items. Spices can absorb odors, so it’s best to store pav bhaji masala in a dedicated space to maintain its distinct flavor profile.

How Does Pav Bhaji Masala Powder Taste?

Spicy Warmth: The blend of coriander, cumin, and red chilies imparts a delightful spiciness, providing a warm and robust flavor.

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Aromatic Notes: The roasted cloves, star anise, and fennel seeds contribute aromatic undertones, elevating the overall sensory experience.

Citrus Tang: Amchur (dry mango powder) adds a subtle tanginess, enhancing the complexity of the masala and brightening the flavor.

Earthy Undertones: Black cardamom and bay leaves introduce earthy notes, grounding the spice blend and adding depth.

Slight Sweetness: Fennel seeds and star anise bring a hint of sweetness, balancing the overall taste and providing a nuanced sweetness.

Savory Essence: The combination of roasted spices, including coriander and cumin seeds, creates a savory base, enhancing the umami profile of the masala.

Peppery Zing: The inclusion of black salt contributes a distinctive peppery zing, providing a savory and slightly salty kick.

Pav Bhaji Masala Powder Featured Image

Pav Bhaji Masala Powder Alternatives

If you find yourself without pav bhaji masala powder or are looking for a unique twist, consider these alternatives:

Garam Masala Powder: You can use this for a warm, aromatic, and slightly sweet flavor profile.

Chat Masala Powder: This masala powder will give a tangy, spicy, and slightly sweet taste to your pav bhaji.

Homemade Spice Mix: You can also prepare a quick spice mix at home as an alternative comprising ingredients like coriander and cumin seeds, red chili powder, turmeric, and garam masala.

Chaat Masala with Amchur: This unique mix will give a tangy, spicy, and slightly sweet taste with a hint of citrus.

Cumin-Coriander Powder Blend: Mix equal parts cumin and coriander powder for a simple yet effective alternative and get an earthy, aromatic, and mildly spiced flavor profile.

Tandoori Masala Powder: While not a perfect match, it can add a unique smokiness to your pav bhaji along with a slight savory and spicey flavor to your pav bhaji.

What Dishes Can Pav Bhaji Masala Powder be Used in?

Pav Bhaji: Essential for the iconic Mumbai street food, pav bhaji. It adds depth, spice, and aroma to the mashed vegetable curry.

Masala Pav: Spread a mixture of pav bhaji masala, butter, and garlic on pav (bread) for a flavorful masala pav snack.

Paneer Bhurji: Elevate the taste of paneer bhurji (scrambled cottage cheese) by incorporating pav bhaji masala for a spiced-up twist.

Vegetable Biryani, Tawa Pulao, Masala Khichdi: Enhance the spice blend in your vegetable biryani, on tawa pulao, or on masala khichdi for an extra layer of flavor in this comfort food.

Aloo Paratha: Mix pav bhaji masala with mashed potatoes as a stuffing for aloo paratha, giving it a spicy and aromatic kick.

Chana Masala: Infuse chana masala with pav bhaji masala for a unique and flavorful take on this classic chickpea dish.

Stir-Fried Vegetables: Toss pav bhaji masala with stir-fried vegetables for a quick and tasty side dish.

Snack Mixes: Sprinkle pav bhaji masala on homemade snack mixes, such as roasted nuts or popcorn, for a zesty and spiced-up snack.

Grilled Corn: Brush grilled corn with a mixture of butter and pav bhaji masala for a delicious and flavorful twist.

Recipe Card

Pav Bhaji Masala Powder Featured Image

Pav Bhaji Masala Powder

By Mita Mondal
Pav Bhaji Masala Powder is a special spice blend made from a combination of various aromatic and flavorful spices. This unique mixture typically includes ingredients like coriander seeds, cumin seeds, fennel seeds, bay leaves, cloves, star anise, black cardamom, dry red chilies, and other spices.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 20
Calories 33 kcal


  • Begin by heating a frying pan on low flame over your gas stove.
  • Once the pan is warm enough, add 5 tbsp of coriander seeds.
  • Follow this by adding 3 tbsp of cumin seeds into the pan.
  • Then, include 2 tbsp of fennel seeds.
  • Drop in 3 pieces of bay leaves into the mixture.
  • Add 8 to 10 pieces of cloves into the pan's contents.
  • Introduce 3 pieces of star anise to the aromatic blend.
  • Incorporate 2 pieces of black cardamom pods.
  • Continuously stir these spices over low heat for approximately two to three minutes.
  • Observe the spices changing color and releasing their aroma. Once this happens, remove the spices from the pan and transfer them onto a plate. Allow them to cool completely.
  • Returning to the hot pan, add ½ cup of dry red chilies with their stems.
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Quality & Freshness: Use high-quality, fresh spices for richer flavors.
Gentle Roasting: Slow roast spices on low heat to avoid burning and enhance aroma.
Customize Spice Level: Adjust dry red chili quantity based on preferred heat level.
Cooling for Grinding: Cool roasted spices completely before grinding for a smoother blend.
Experiment with Ratios: Personalize spice ratios to suit individual taste preferences.
Amchur Control: Adjust amchur powder for preferred tanginess level.
Fine Grinding: Grind spices finely for even flavor distribution in dishes.
Optimal Storage: Store in airtight containers in a cool, dark place away from sunlight.

Nutrition Info (Estimation Only)

Nutrition Facts
Pav Bhaji Masala Powder
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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In conclusion, crafting your pav bhaji masala powder is a flavorful journey that enhances not only pav bhaji but a variety of dishes.

With storage tips and creative alternatives, spice up your kitchen adventures and savor the essence of homemade masala magic.

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