Learn how to make Homemade Pav Bhaji Masala Powder recipe with step by step pictures. Make the best Mumbai street food special Pav Bhaji using this special spice blend.
Course: Back to Basics
Cuisine: North Indian
Keyword: Back to Basics
Servings: 1100grams Jar
Thick Bottomed Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
8-10Kashmiri Dry Red Chillies
In a thick bottomed kadai/pan, dry roast 3 tbsp cumin seeds and 2 tbsp coriander seeds until they are fragrant for about 4-5 minutes. Remove onto a plate to cool down.
In the same pan, add rest of the aromatic spices – 4 Bay Leaves, 1 Stone Flower, 8 Green Cardamoms, 2 Black Cardamoms, 3 Cinnamon Sticks, 2 Mace Flowers, 1/2 Nutmeg, and 1 tbsp Cloves. Dry roast for about 4-5 mins on low flame. Remove from heat.
In the same pan dry roast 8-10 Kashmiri dry red chillies for about 2-3 mins on low flame, remove from heat.
In the same pan, add 1 tbsp Fennel Seeds and 1 tsp Black Peppercorns. Dry roast for about 2 mins. Remove from heat.
Let all the roasted spices cool down completely.
Add them to a blender and now add powders – 1 tsp turmeric powder, 1 tsp dry ginger powder, 1 tsp amchur powder, 1/4 tsp black salt.
Grind into a smooth powder.
Cool on a plate or newspaper before transferring to an airtight container. It is optional to sieve the powder to remove any coarse particles.
Store at room temperature in air tight container, use a clean dry spoon. Add it to your favorite pav bhaji, tawa pulao and gravy dishes as recipe suggests.
Recipe measurement for spices are suggestive and can be adjusted as per personal preference.
To enhance the color, it is recommended to use Kashmiri red chillies.
Homemade Pav Bhaji Masala Powder https://cookingfromheart.com/homemade-pav-bhaji-masala-powder/ December 4, 2020