Have you ever tried making pav bhaji masala at home? Me neither! My pav bhaji masala was finished and I had empty bottle lying around which was reminding me to buy masala packet. I had to go to Indian store to buy this pack. I suddenly realized why can’t I make masala at home since I keep a lot of whole spices in my house. I looked up few recipes and made few adjustment to make the flavour my family will like. It took me less than 10 minutes to make this masala. The flavours came out so amazing. When I made pav bhaji recently, I used my home-made masala and pav bhaji turned out so flavourful. You just need a little bit to add the flavour in anything you make. You can also add this seasoning to egg bhurji, paneer bhurji, masala pav or any curried veg or non veg dish you make.
Preparation Time: 5-7 minutes
Cooking Time: 2-3 minutes
7-8 dry red chilies
1 tsp fennel seeds
4-5 cardamom pods
2 bay leaves
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp black pepper
Small piece of cinnamon
2 tsp dry mango powder (amchur)
1. Dry roast all the spices (except dry mango powder) in a pan on low to medium heat stirring continuous. When seeds start to change the colour and it starts releasing wonderful flavour, turn off the heat and add mango powder. Move the pan away from the heat.
2. When spices are cooled down, grind to a fine powder using dry grinder or coffee grinder. Store in an air tight container and keep at room temperature. This spice blends will be your best friend whenever you try to make any Indian curry dishes.
Next time when you are out of pav bhaji masala, don’t rush to the grocery store. Give this recipe a try and send me your feed back.
Also let me know if you have any questions regarding the dish.
Thank you for visiting my blog. Until next time!
Check out how to make Taco Seasoning at home.
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