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:

1. 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.
2. 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.
3. Cool and Grind: Let the mixture cool completely, then grind it to a fine powder using a spice grinder or mortar and pestle.
4. 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