Pav Bhaji is one of the famous Mumbai street food. I have been making pav-bhaji since many years and i make my own pav bhaji masala. Trust me this Spice mix is much much better and fresh than a store bought pack.You can store it for months and it doesn’t spoil. But be sure that the powder doesn’t come in contact with water. If it does it further promotes the fungus formation. Also do not use a wet spoon when you take out the powder for use.
This Maharashtrian fast food has a lip smacking spices in it. The amchur present equally balances the spiciness which tickles your taste buds. You keep this masala ready and you can make pav-bhaji in no time 🙂
Do you want the steps of making a pav-bhaji. Click here
Dry Red chillies – 6 or 7(i mixed two short red chillies and remaining long ones)
Coriander seeds- 5tbsp
Green Cardamom – 2
Black Cardamom (badi elaichi)- 1
Cumin Seeds – 2tbsp
Peppercorns – 2tsp
Fennel seeds – 1tbsp
Cinnamon stick – 2″
Cloves – 5
Amchur powder – 1tbsp
- Keep all the ingredients ready, Seperately.
- Dry Roast all the ingredients individually one after the other except the amchur powder.
- Now turn off the burner and fry the amchur powder for few seconds or until it is slightly hot.
- Now in a dry mixer grinder, grind all the spices and amchur powder together.
- Sieve if necessary. (i didnt find the need to sieve)
- Store in an air tight container.
- Spice level can be adjusted when you make pav bhaji by altering the amount of chilli powder. So donot panic if this masala is not too spicy. We will be adding red chilli powder when we make pav-bhaji
- Make sure the mixer grinder jar has no water content in it. It will spoil the masala when you store. The mixer jar should be very dry.
- Also make sure all the spices are cleaned and fresh 🙂
- The colour of the spice mix may differ because of the variety of dry red chillies used