Pav Bhaji Masala is a handy ingredient for making one of the most popular street food called Pav Bhaji. Pav Bhaji Masala is a flavorful and aromatic blend mix which can be used for many recipes. Learn to make Homemade Pav Bhaji Masala with step by step pictures and video.
Homemade pav bhaji masala is a handy spice mix blend made using whole spices along with other ingredients. Pav Bhaji Masala can be made easily at home with available ingredients in your pantry.
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About Pav Bhaji Masala
Pav Bhaji Masala is a spice mix used to make the popular Mumbai chat called Pav Bhaji. Pav Bhaji Masala is made using spices like coriander seeds, cardamom, cloves, cinnamon, fennel seeds, cumin seeds, red chilies, black pepper, turmeric powder and dry mango powder.
After I started making homemade garam masala powder, no looking back to the store bought ones so tried this also. This spice blend can be used for many recipes other than Pav bhaji. It is used in many popular dishes including pav bhaji masala, tawa pulao, paneer bhurji, egg bhurji etc.
Pav bhaji masala is readily available in popular brands but none can par with the homemade ones. Homemade spice powders are hands down the best as they are free from preservatives, additives and artificial colors. Also you know exactly what goes in the making.
Pav Bhaji Masala Video
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Pav Bhaji Masala Ingredients
- Whole Spices – Whole spices like cinnamon, cloves and black cardamom are used.
- Red chilies – Regular red chilies and kashmiri red chilies are used for spice and color.
- Turmeric powder – Turmeric powder adds color and flavor.
- Dry mango powder – Dry mango powder gives a slight tanginess to the spice mix.
- Coriander seeds – Coriander seeds forms the base of this spice blend mix.
- Cumin seeds, fennel seeds – Cumin seeds and fennel seeds are used for flavor.
How to make Pav Bhaji Masala Step by Step
1.To a kadai first add
- 1/4 cup coriander seeds
- five 1 inch cinnamon
- 10 dry red chilies
- 2 kashmiri red chilies
- 15 cloves
- 1 teaspoon black pepper
2.Dry roast it in low flame.
3.Be patient and roast it without burning the spices. Roast till it becomes golden and gives nice aroma.
4.Transfer it to a plate.
5.Add 2 tablespoon dry mango powder, 1 teaspoon turmeric powder and 1 teaspoon rock salt.
6.Grind it to a powder.
Cool down and store in an airtight container.
Expert Tips
- 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 don’t have black cardamom just try it it normal green ones. But black cardamom has a more strong flavor.
- This keeps well for 1 month or even more if refrigerated.
- If you want it mildly spiced then add kashmiri red chilies fully instead of regular chilies.
Serving & Storage
Pav Bhaji Masala can be used for pulao, curry, gravy, chat, fried etc. This spice mix keeps well in room temperature for 3 months and in freezer for 1 year. Make in small batches to retain the flavor.
If you have any more questions about this Pav Bhaji Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Pav Bhaji Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Pav Bhaji Masala Recipe
Ingredients
- 2 tablespoon dry mango powder
- 1 teaspoon turmeric powder optional
- 1 teaspoon rock salt
- To roast:
- 1/4 cup coriander seeds
- 5 1 inch cinnamon
- 10 dry red chilies
- 2 kashmiri red chilies
- 15 cloves
- 1 teaspoon pepper
- 2 tablespoon cumin seeds
- 2 tablespoon fennel seeds
- 3 black cardamom
Instructions
- To a kadai first add 1/4 cup coriander seeds, five 1 inch cinnamon, 10 dry red chilies, 2 kashmiri red chilies, 15 cloves, 1 teaspoon black pepper
- Dry roast it in low flame.
- Be patient and roast it without burning the spices. Roast till it becomes golden and gives nice aroma.
- Transfer it to a plate.
- Add 2 tablespoon dry mango powder, 1 teaspoon turmeric powder and 1 teaspoon rock salt.
- Grind it to a powder.
suhaina aji
wow..this is really a handy masala…love all the beautiful clicks.
APARNARAJESHKUMAR
one of my favorite never knew this masala can be made at home also 🙂 well done 🙂
Santosh Bangar
useful info
Suja Manoj
Nice post,thanks for sharing.
Soumya
Awesome clicks…yummy masala…can smell the aroma here through your clicks
Aarthi
simple yet flavourful powder
sree
thanks for sharing.. home made is always good..
Valarmathi Sanjeev
Flavourful powder..home made is always better.
RAKS KITCHEN
Will try sure, sounds good! lovely tag
Prathima Rao
Packed with wonderful aroma!!!!
Prathima Rao
Prats Corner
Nimisha
hello Shamilli,
i have a question…why have u not used cloves and turmeric powder in the indredients for making masala…?will use of cloves make masala more spicy…?pls answer me….i want to make this masala..
regards,
Sharmilee! :)
@Nimisha : I just followed the orginal recipe and it had no cloves….so not sure whether that makes any difference…may be try adding 1 or 2 cloves and see.
jeyashrisuresh
Nice and flavorful combo of spices. I add pav bhaji masala in biryani too!!
Shanavi
A handy one..was lookng for tgis recipe..thanx forsharing
Shanavi
A handy one..was lookng for tgis recipe..thanx forsharing
Shabitha Karthikeyan
Good one Sharmi. Homemade masala powders always gives a unique taste. Loved the tag for the bottle !!
runnergirlinthekitchen.blogspot.com
Thanks for sharing this, your masala is definitely going give the ready made ones a run for their money!
savi Jain
Thanks. Alot tis s very much useful for. New starters
Ajay
Nice one.tanks a lot.
satya
shall we add any other instead of mango powder?reply me please
Sharmilee! :)
Not really sure satya, I just followed the orginal recipe exactly…
satya
thanksssssss
lakshmanan k
thank you
Vidya Mohan
thanks sharmi… I made this powder simaltaneously while pressure cooking veggies and added to the bhaji. It tasted great just like in chat shops.. Awesome. I immediately logged on to share it with you 🙂