Homemade Pav Bhaji Masala Powder

5 from 26 votes

Pav bhaji masala powder is a fragrant and tangy spice blend that enhances the taste of the beloved Indian street food, pav bhaji. Create your own authentic pav bhaji masala powder at home with this simple recipe and elevate your pav bhaji to new levels of flavor.

Prep Time5

Cook Time10

Total Time15

Course: Other

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: tablespoons

Calories: 199kcal

Author: Shilpa Kerur

Ingredients

4 tablespoon coriander seeds
2 tablespoon cumin seeds
10-12 Kashmiri red chili (or any mild dried red chili)
3 black cardamom discard skin and use seeds
2 inch cinnamon
10 cloves
2 teaspoon peppercorn
1 teaspoon fennel seeds saunf
2 tablespoon amchur
2 teaspoon garlic powder
1 teaspoon nutmeg powder
1 teaspoon black salt

Instructions

Heat a heavy bottom pan and dry roast red chili until they puff up and become crisp. Set them aside on a plate.
Next, add coriander seeds and cumin seeds to the same pan. Dry roast until they are aromatic.
To the same mixture, add seeds of black cardamom, cinnamon, cloves, peppercorn, and fennel seeds. Toast for a further one minute.
Set everything aside along with the red chilies and let it cool down completely.
Grind into a fine powder in a spice grinder or mixie.
Once the whole spices are ground, add the powdered spices to the blender (amchur, garlic powder, nutmeg powder, and black salt).
Blend for a few seconds so that everything combines well.
Store in an air-tight container.

Notes

Dry roast the whole spices on low-medium heat until they are fragrant.

Make sure the spices are cooled completely before grinding them into a fine powder.

Store the masala powder in a clean and dry airtight container. Always use a clean and dry spoon when using it. Any moisture content will reduce the shelf life of the pav bhaji masala powder.

Nutrition