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.