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.
Pav Bhaji Masala Powder Recipe – Ingredients
Recipe Category: Breakfast | Recipe Cuisine: World
Dry Red Chilli – 12
Kashmiri Dry Red Chillies – 8 or 1 tbsp Kashmiri Red chilli powder
Coriander Seeds / Malli – 1/3 cup
Cloves – 15
Pepper – 1/2 tsp
Cumin Seeds – 2 tbsp
Fennel Seeds – 2 tbsp
Cinnamon – 1 cm 5 pieces
Black Cardamom – 3
Dry Mango Powder – 1 tbspn
- Measure and Get ready with all your ingredients.In a pan add all the ingredients except amchoor powder and red chilli powder.Dry roast it in low flame.
- Roast till it becomes golden, then add amchoor powder fry for a minute then switch off.
- Cool down completely then transfer to mixer and grind to a slightly coarse mixture.Add red chilli powder.
- Give a quick grind once.Transfer to a plate and let it dry, you can sundry it for few mins to remove the extra moisture.
Cool down and store in an airtight container.
- 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 / gravies.
- 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.