pav bhaji masala

Pav bhaji masala – Pav Bhaji masala powder

Pav bhaji masala enhances the taste of any sabzi or dish to which it is added. It is full of aromatic Indian spices like fennel seeds, cumin seeds, dry red chilly, brown cardamom, black peppercorns, ginger powder, dry pomegranate seeds, carom seeds, jai phal, cloves, cinnamon stick and many more. This pav bhaji masala recipe is an authentic masala recipe for pav bhaji.

Pav bhaji masala is used not only in pav bhaji but it is an integrated ingredient of tawa pulao as well. This masala is very easy to prepare at home. Prepare this pav bhaji masala and store it in an air-tight container and use it for months. Try out this recipe of pav bhaji masala with this easy to follow step-by-step instructions.

Directions

Making:

Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.

Transfer them on a plate. Allow them to cool down completely.

Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.

Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.

Serving:

Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

  • For 150 grams
  • Time- 25 minutes

Pav bhaji masala - Pav Bhaji masala powder pav bhaji masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 8 tbsp (25 grams)
  • Cumin seeds – 2 tbsp (15 grams)
  • Fennel seeds – 2 tbsp (10 grams)
  • Whole dry red chilly – 20 (20 grams)
  • Brown cardamom – 10 (10 grams)
  • Cinnamon stick – 4-5 pieces (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Cloves – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (10 grams)
  • Dry mango powder – 1.5 tbsp (15 grams)
  • Black salt – 1 tbsp (15 grams)
  • Dry pomegranate seeds – 1 tbsp (5 grams)
  • Jai phal – 1 (4 grams)
  • Turmeric powder – 1 tbsp (10 grams)
  • Carom seeds – 1 tsp (3 grams)
Instructions
  1. Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.
  2. Transfer them on a plate. Allow them to cool down completely.
  3. Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.
  4. Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.
  5. Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

 

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