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–+ servings

Pav Bhaji Masala Recipe Card

North Indian Kitchen
Homemade Pav Bhaji masala made with natural and pure spices. It is a crucial ingredient for Mumbai style Pav Bhaji.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Servings 8
Calories 29 kcal

Equipments

1 Pan

Ingredients

  • 5 tablespoon Coriander seeds
  • 3 tablespoon Cumin seeds
  • 22 piece Cloves
  • 5 piece Star anise
  • 6 piece Black Cardamom
  • 4 Sticks Cinnamon
  • 5 Piece Bay leaf
  • 20 pieces Kashmiri red chili
  • 3 tablespoon Fennel Seeds
  • 2 tablespoon Kasuri methi
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Ginger powder (dry)
  • 1 teaspoon Hing
  • 1 teaspoon Black salt
  • 1 tablespoon Aamchur powder
  • 1 tablespoon Salt

Instructions
 

  • Prep the Spices:
     
    Clean and dry all the whole spices properly before starting. Remove any dirt or impurities from the spices.
     
    Dry Roasting:
     
    2. Heat a pan or skillet over medium heat. Add the coriander seeds, cumin seeds, cloves, cinnamon stick, fennel seeds, and dried red chilies to the pan.
    3. Dry roast the spices for a few minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
    4. Once roasted, transfer the spices to a plate and let them cool completely.
    Grinding the Spices:
     
    5. Once the roasted spices are cool, transfer them to a spice grinder, coffee grinder, or mortar and pestle.
    6. Now add all the whole spices in the dry grinder jar. You can also use a coffee grinder . Add according to the capacity of the jar.
    7. Grind the spices into a fine powder. If using a grinder, pulse the spices in short bursts until you achieve the desired consistency.
    8. Then , add 1 tablespoon dried ginger powder (saunth), 2tablespoonsdried mango powder(amchur powder)
    9. Next, add 1 teaspoons black salt. If you do not have black salt, then you can add edible rock salt or regular salt. You can even skip adding salt.
    10. Lastly ,add 1 teaspoon turmeric powder Turmeric powder is optional and you can skip it too.
    11. Grind or mix everything together again to ensure that all the ingredients are well combined.
    12. Transfer the freshly ground pav bhaji masala to an airtight container.
    Your Pav Bhaji masala is Ready

Video

Notes

  • Dry roasting the spices enhances their flavors. Take care not to burn them and let them cool before grinding. Grind the spices into a fine powder for a smooth and well-blended masala.
  • Store the pav bhaji masala in an airtight container in a cool, dark place. This helps preserve its freshness and flavor. Label the container with the date of preparation for reference.
Nutrition Facts
Pav Bhaji Masala Recipe Card
Amount per Serving
Calories
29
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
343
mg
15
%
Potassium
 
94
mg
3
%
Carbohydrates
 
5
g
2
%
Sugar
 
1
g
1
%
Fiber
 
2
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
84
IU
2
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
1
mg
1
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
2
µg
2
%
Calcium
 
54
mg
5
%
Vitamin B9 (Folate)
 
1
µg
0
%
Iron
 
2
mg
11
%
Magnesium
 
18
mg
5
%
Phosphorus
 
22
mg
2
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Masala
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