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Pav Bhaji Masala
Pav Bhaji Masala is a traditional Indian recipe (from Mumbai) for the classic spice blend used to flavour the traditional street food, pav bhaji. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pav Bhaji Masala.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesVegan RecipesSpice RecipesIndian Recipes
This is the traditional spice blend used to make Pav Bhaji, the classic Mumbai street food. This has been described as the ‘heart and soul’ of pav bjaji and is a critical core flavouring for the Mumbai street food. It also works well in Tawa Pulao
Ingredients:
25g (¼ cup) cumin seeds (jeera)
2 tbsp fennel seeds (saunf)
2 tbsp coriander seeds (sabut dhania) – 11 grams
1 tbsp mace (javitri) – 3 grams
1 tbsp cloves (lavang) – 6 grams
1 tbsp black peppercorns (sabut kali mirch) – 10 grams
2 black cardamoms pods (badi elaichi) – 5 to 6 grams
3 star anise (chakriphool) – 2 grams
1 small nutmeg (jaiphal) – 5 grams
5 cinnamon sticks (dalchini) – each of about 2 inches – 4 grams
5 to 6 dried red chillies (sookhi lal mirch) – preferably kashmiri red chillies (seeds removed)
2 tbsp amchoor (dry mango powder)
1 tbsp ginger powder (saunth)
2 tsp black salt or edible rock salt (optional)
1 tsp turmeric powder (haldi)
Method:
Coarsely crush the nutmeg in a mortar, tip the pieces into a spice or coffee grinder (do the same with the cinnamon). Add the remaining whole spices then process to a fine powder.
Now add the ginger powder, dry mango powder, black salt and turmeric powder.
Pulse the grinder to mix everything together. Now turn the ingredients into a fine-meshed sieve and process through the sieve (this will remove any large pieces of spice). You can re-process the large leftovers if you like.
Turn into a bowl to cool then transfer to a jar. Seal securely and keep in a cool, dry, place.
