What’s the secret behind best Pav Bhaji? It’s always the masala!
The mix of few handpicked spices has literally helped make this vegetable delicacy so popular in India as well as abroad. So, what really goes into the Pav Bhaji masala?
In this recipe, we use Kashmiri red chillies along with a lot of other dry spices. These chillies bring nice red color and mild spicy taste, which is what required for our perfect Pav Bhaji masala. The effective use of salt and turmeric powder also helps in preserving the masala for longer duration.
Now, the question remains…
How to make Pav Bhaji Masala?
The commercial makers have mastered the art of producing magical Pav Bhaji masala with their numerous experiments and secret ingredients. Some of them also use Cassia and its leaves instead of ordinary Cinnamon sticks.
You would find it difficult to get these types of ingredients in local grocery shops. Hence, I have provided the basic recipe of this masala that can be prepared at home without any hassle.
There’s also an advantage to the homemade masala. It will always give you the fresh aroma that you will rarely find in store-bought sealed packets. So, it’s wise to dry roast and grind such quick masalas whenever required.
Alright now, let’s get started!
Total Time – 10 minutes
- Dry Kashmiri Red Chillies – 5-6
- Black Cardamom – 3-4
- Fennel Seeds – 1 tablespoon
- Coriander Seeds – 2 tablespoon
- Cumin Seeds – 2 tablespoon
- Black Pepper – 1 tablespoon
- Cloves – 4
- Cinnamon Stick – 1, medium sized
- Dry Ginger – 1 piece
- Turmeric Powder – 1 teaspoon
- Amchur/ Raw Mango Powder – 1 tablespoon
- Star Anise – 2
- Salt – 1 teaspoon
1. Heat a clean pan on medium flame.
2. Now, add red chillies, black cardamom, black pepper, cloves and cinnamon stick and star anise. Roast them for a minute.
3. If you have started getting nice aroma out of these dried spices, add fennel seeds, coriander seeds, cumin seeds and dry ginger into them. Roast them for a couple minutes.
4. When spices start to get golden brown, add turmeric powder, amchur powder and salt. Mix everything and roast again for a couple of minutes.
5. Take these spices off the flame and grind them in your mixer or coffee grinder for smooth powder.
6. Sieve the ground powder using a fine sieving tool and store it in an air-tight jar.
Tip: The remaining unground spices can be used in making your favorite veggies or chicken curries.