Homemade Pav Bhaji Masala

Tired of store-bought masalas that lack depth and flavor? It's time to take your pav bhaji to the next level with a homemade masala that's bursting with aromatic spices. By creating your own masala, you have complete control over the flavor profile, ensuring a truly authentic and delicious experience.

In this recipe, we'll guide you through the process of making a flavorful homemade pav bhaji masala. With a blend of aromatic spices like coriander seeds, cumin seeds, red chili powder, and turmeric, this masala will transform your humble pav bhaji into a culinary masterpiece.

Spice List:

4 tbsp Coriander Seeds (Dhaniya Seeds)
2 tbsp Cumin Seeds (Jeera)
2 Bay Leaves (Tej Patta)
10 Cloves (Lavang)
2 Cardamom Pods (Elaichi)
2 Medium Cinnamon Sticks (Dalchini)
1 tbsp Peppercorns (Kali Mirch)
2 tbsp Fennel Seeds (Saunf)
10 Dried Kashmiri Red Chilies (Lal Mirch)
1 tsp Turmeric Powder (Haldi)
2 tbsp Garam Masala
¼ tsp Asafoetida (Heeng)
1 tbsp Dry Mango Powder (Aamchur Powder)
½ tsp Dry Ginger Powder
2 tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Black Salt (Kala Namak)

Instructions:

Dry Roast Seeds: Dry roast all the whole spices (coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon sticks, peppercorns, fennel seeds, and red chilies) until fragrant.
Roast Powders: Add the dry powders (turmeric powder, garam masala, asafoetida, dry mango powder, dry ginger powder, and black salt) to the warm pan and roast briefly.
Cool and Grind: Let the mixture cool completely, then grind it to a fine powder using a spice grinder or mortar and pestle.
Store: Store the ground spice mixture in an airtight container, preferably in the freezer, for long-term storage.

Do try this masala to make your Pav Bhaji

Comments

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