Homemade Pav Bhaji Masala Powder

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I am already feeling the weekend today itself as mittu has a holiday 2mrw. Weekdays are always busy these days and I utilise the interval between the time she starts school and reaches home. Though now I've the liberty of cooking and clicking leisurely, I miss her presence so much . I make  myself fully occupied when she is not around so that I dont feel the loneliness.

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.

Homemade Pav Bhaji Masala Powder - Ingredients

Makes 3/4 cup

Recipe Source : Veg Inspirations

• Black cardamoms -  4
• Coriander seeds -  1/4 cup
• Cumin seeds -  1/8 cup
• Whole black pepper -  1/8 cup 
• Fennel seeds -  1 and 1/2 tbsp
• Whole red dry chillies -  10
• Cinnamon -  10  1/2 inch pieces
• Dry mango powder -  2 tbsp

Method:

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.

My Notes:

• 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.