Home Made Pav Bhaji Masala Powder Recipe

Home Made Pav Bhaji Masala Powder Recipe

Homemade pav bhaji masala powder recipe with step by step photos – a spice mix that is added to the famous Mumbai Pav bhaji.

This is a strong and aromatic masala and the pav bhaji that you will make with it, will only get better.

For the first time I made pav bhaji masala powder altering the proportions of garam masala that I use and adding some more ingredients to it. This masala is so good, that when I added it to the pav bhaji, the taste became phenomenal. It was very much like the pav bhaji served in Mumbai. Since the masala is strong, hence add only 2 to 3 teaspoons when making pav bhaji for 4 to 5 servings.

The recipe of pav bhaji masala powder is fairly simple and easy. A few suggestions before you begin:

• Take the spices. Then check if they have stones and are clean.
• Make sure there is no hidden mold growing in them.
• Also use fresh spices and not old ones.
• Sun dry or roast the spices in a pan or oven.
• While using cinnamon, use the true cinnamon (ceylon cinnamon) and not cassia.

I usually sun dry spices when making spice blends like Garam masala or pav bhaji masala powder. You can sun dry for a couple of days (2 to 3 days). Then grind them in a dry grinder. Bottle and store.

If you do not get sunlight, then you can roast the spices one by one in the pan till aromatic. Or else you can roast them in an oven. The oven has to be set at its lowest temperature. The temperature can range anywhere between 50 degrees celsius/122 degrees fahrenheit to 80 degrees celsius/194 fahrenheit. Depending on the temperature range, you may dry them for about 6 hours to 15 hours.

I have mentioned the amount of spices to be used in grams as well as cups and tablespoon measurements.

Apart from adding the masala to pav bhaji, you can also use this in sabzis & stir fries. The masala can also be added to masala rice, tawa pulao and masala pav.