There's something magical about Mumbai’s bustling street corners — the aroma of sizzling butter, toasted buns, and a rich, spiced vegetable mash known as Pav Bhaji. While the dish itself is universally loved, a big part of its bold and vibrant flavor comes from the Pav Bhaji Masala.
This homemade spice blend is the soul of the dish and can elevate even a simple potato curry or mixed vegetable stir-fry. Today, I’m sharing how to make this essential masala powder at home — fresh, aromatic, and free from preservatives.
Pav Bhaji Masala is a special spice mix used in the preparation of Pav Bhaji, a popular Maharashtrian street food. The masala is a mix of warm, earthy spices that gives the bhaji its characteristic deep flavor and aroma. Store-bought masalas work well, but once you try this homemade version, you'll never go back!
Ingredients:
- Dhania - 5 tbsp.
- Cumin - 3 tbsp.
- Fennel - 2 tbsp.
- Bay leaf - 2 to 3
- Cloves - 8 to 10
- Star anise - 2 or 3
- Cardamom - 4
- Black pepper - 1 tsp.
- Red chilli powder- 1/2 cup
- Kashmiri red chilli powder - 1 tsp.
- Amchur - 1 tbsp
- Turmeric powder - 1 tsp.
- Dry ginger - 1/2 tsp.
- Black salt - 1 tsp.
- Cinnamon - 3
Method:
- In a pan over low heat, dry roast coriander seeds, cumin, fennel, cloves, black pepper, cinnamon, cardamoms, bay leaf, and dry red chillies until aromatic (about 2–3 minutes). Be careful not to burn them.
- Let the roasted spices cool completely. Transfer to a mixer or spice grinder and grind to a fine powder.
- Add turmeric powder, amchur powder and Kashmiri red chilli powder. Mix well.
- Store in an airtight container. It stays fresh for up to 2–3 months in a cool, dry place.
How to Use It:
- Classic Pav Bhaji: Use 1 to 2 tsp while cooking the bhaji.
- Masala Sandwiches: Sprinkle on buttered bread or inside veggie sandwiches.
- Even on popcorn – for a fun desi twist!
If you make this Pav Bhaji Masala at home, do share your feedback in the comments!
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