Pav Bhaji is a favorite fast food dish in India and originated from Maharashtra. I guess there are very few Indians who wouldn’t have tasted this fast food! The key to a good Pav Bhaji lies in the quality of the masala that goes into the making of the spicy bhaji.
Pav Bhaji masala is a combination of a few favorite Indian spices mixed into one, resulting in an easy to use blend. Pav Bhaji masala can be easily purchased at your local Indian store. All these days I bought Pav Bhaji masala from shops and last week when I was browsing on internet and saw this recipe and instantly tried it. Each one has their own version of pav bhaji masala powder and here is mine 🙂 Even if you can easily get it pre-made, the aroma of freshly ground spices cannot be beat. It is so flavorful and said to myself no more store bought ones hereafter.
- 7 whole red dry chili
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1/4 tbsp black pepper
- 1/2 inch cinnamon sticks
- 3 cloves
- 4-5 black cardamom
- 2 tbsp dry mango powder
- 1 tbsp fennel seeds
- In a pan, dry roast all the ingredients (except for dry mango powder) till it they golden brown on a low medium flame.
- Roast for a few minutes (till some nice aroma is released). Then add the dry mango powder and roast for a minute. Switch off the flame.
- Once the mixture cools down completely, grind it to a fine powder in a mixer.
- Store in an airtight container.