Pav Bhaji Masala Powder

It is not required to be made at home especially in India. It is so easily available around that you would hardly want to invest your time an energy. However, going by the sub standard flavours coming primarily from the need to be competitive it is always worth trying it once at home. The other advantage is that you can adjust the taste as per your requirement. Some like their bhaji spicy others prefer tangy. I prefer a bit of both. 

1 cup red cry chilli (I used Kashmiri colorful+ Bedgi - spicier)
1/2 cup coriander seeds
1/4 cup cumin seeds
1 tspn cloves
1/4 cup dry mango powder
1 tspn  black pepper
4 tspn fennel seeds
2 sticks of cinnamon
1 tspn garam masala powder (optional)

1) Dry roast each ingredient (except garam masala) separately in a non stick pan
2) Let them cool down completely
3) Grind them together in a dry grinder. Keep the powder slightly coarse
4) Mix and store in an air tight container.


Unknown said…
wow very very flavorful pav bhaji masala :) very useful post dear thanks for sharing !!
Chef Mireille said…
I made pava bhaji few months back and I did everything include making the masala and making the pav rolls. reminding me how much I liked it. I still have some leftover of the masala powder. Need to make this again
Pavani said…
Making it at home makes it more fresh and customizable.
Usha said…
Bookmarked the recipe. I will give it a tray. I don't make pav bhaji very often and I hate the fact that most of the imported spice powders we get here in the US do not have a sell by date. Most of the time I end up throwing away the spices without even using. Thanks for the recipe.
Harini R said…
Good one. I also make it fresh sometimes but typically rely on the store bought ones :)
Archana said…
This is great. My garam masala many times is pav bhaji masla. Thanks
Srivalli said…
That's one flavorsome masala Pradnya..

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