After I tried homemade garam masala powder, I was very much happy with the flavour which is no way compared to the store bought ones. I made this pav bhaji masala powder mainly to try Tawa pulao as I saw it in many spaces that I got tempted very badly and to the add on my sis also asked to post it. I've already tried Pav Bhaji with the homemade powder a day back and should say it took pav bhaji to a whole new level.
1.Dry roast all the ingredients till golden brown(except dry mango powder) in low medium heat. Roast it till nice aroma is released. Then add mango powder and roast for a minute.
2.Then cool down completely and then grind it to a fine powder. Cool down and store in a clean dry container.
Make sure the container is clean and pat dry so that the masala keeps well for more time.
- If you are not making pav bhaji often, no worries this is a multipurpose powder which can even be used as curry powder or to spice up any other Indian style curries.
- If you dont hav black cardamoms just try it it normal green ones. But black cardamoms have a more strong flavour.
- This keeps well for 1 month or even more if refrigerated.