Pav Bhaji Masala Recipe (Authentic Mumbai Style Spice Blend)
This post may contain affiliate links. Please read our privacy policy.
Pav bhaji masala is an Indian spice blend made by dry-roasting and grinding 12 to 14 spices, including coriander seeds, cumin, fennel, cinnamon, cloves, black cardamom, dried red chilies, dry mango powder (amchur), and black pepper. It is the signature seasoning behind Mumbai-style pav bhaji. Learn to make it at home using my easy recipe.
I make many spice mixes at home. Here are a few: Chaat Masala Powder, Kerala Garam Masala Powder, Pulao Masala, Sambar Powder, Roasted Cumin Powder, Dabeli Masala Powder, and Raita Masala Powder.
Table of Contents
I made my street-style pav bhaji for today’s lunch. Pav Bhaji Masala Powder is an essential ingredient in making a delicious pav bhaji. I used to buy this masala powder for a long time, but after reading so much news about adulteration even in big brands, I now consciously make as many spice mixes at home as possible.
So, I tried the homemade pav bhaji masala recipe and made my popular pav bhaji recipe using it. It turned out quite well, I must say. Much better than when I make it using store-bought masala. Do try this recipe.
There is no excuse not to make this spice mix at home. It comes together in under 10 minutes of active work time, using a few basic ingredients, most of which are available in any Indian kitchen. The homemade powder is also free of colors, chemicals, or preservatives.
What Is Pav Bhaji Masala?
Pav Bhaji Masala Powder is an Indian spice mix made from whole spices such as coriander seeds, cumin seeds, fennel seeds, cloves, and black cardamom, all toasted to release their essential oils and ground into a fragrant powder. It is used to make the famous Mumbai street food, Pav Bhaji.
Not only Pav Bhaji, but I also add this spice mix to my other recipes like Egg Bhurji, Masala Pav, Tawa Pulao, etc. You can also add it to dry sabjis to enhance their taste.
Ingredients
You can get all the ingredients for this special spice blend at Indian grocery stores.
- Whole Spices – You will need coriander seeds, cumin seeds, fennel seeds (saunf), cinnamon (dalchini), cloves (laung), black cardamoms (badi elaichi), bay leaves (tejpatta), and black peppercorns (kali mirch) to make this spice powder.
- Others – You will also need Kashmiri red chilli powder, dry mango powder (amchur powder), turmeric powder, dry ginger powder (saunth), and black salt.
How To Make Pav Bhaji Masala
Step 1: Dry roast the following ingredients over medium heat until fragrant and nicely browned. Stir frequently. Remove the pan from the heat, and let the spices cool down for 10 minutes.
- 4 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2-inch piece of cinnamon stick
- 8-10 cloves
- 2 black cardamom
- 2 bay leaves
- 2 teaspoon black peppercorns
Never roast the spices on high heat. High heat burns the spices and turns the masala bitter.
Never blend hot spices. This is where most people go wrong. Hot spices release their oils when ground, turning your masala into a damp clump. Let everything sit for at least 10 to 12 minutes until cold to the touch.
Step 3: Transfer them to a grinder with the following ingredients.
- 2 tablespoon Kashmiri red chili powder
- 2 teaspoon dry mango powder
- ½ teaspoon turmeric powder
- ½ teaspoon dry ginger powder
- 1 teaspoon black salt
Step 4: Pulse 4 to 5 times, then run for 20 to 30 seconds. You want a fine, even powder. Spoon the finished masala into a clean, dry glass jar with an airtight lid. Label it with the date. Use as desired.
Pass the masala through a fine-mesh sieve for an ultra-smooth texture. Re-grind any coarse bits.
Pro Tips By Neha
Use premium-quality ingredients to make the best pavbhaji masala. The spices must also be fresh for the best taste.
You can adjust the quantity of red chilies as per your taste.
Storage Suggestions
This spice mix can be stored at room temperature for 3 to 4 months in an airtight glass jar, away from sunlight and the stovetop.
To increase shelf life, store in the refrigerator in a sealed container for up to 6 months, or freeze in a zip-lock bag with the air pressed out for up to 1 year.
Always use a dry spoon to take out the masala. Even a single drop of moisture will ruin the entire jar.
Other Spice-Mix Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Pav Bhaji Masala Recipe (Authentic Mumbai Style Spice Blend)
Ingredients
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds (saunf)
- 2 inch piece of cinnamon stick (dalchini)
- 8-10 cloves (laung)
- 2 black cardamoms (badi elaichi)
- 2 bay leaves (tejpatta)
- 2 teaspoons black pepeprcorns (kali mirch)
- 2 tablespoons Kashmiri red chili powder
- 2 teaspoons dry mango powder (amchoor)
- ½ teaspoon turmeric powder
- ½ teaspoon dry ginger powder (saunth)
- 1 teaspoon black salt
Instructions
- Dry roast coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, black cardamom, bay leaf, and black peppercorn over medium heat until fragrant and nicely browned. Stir frequently.
- Remove the pan from the heat, and let the spices cool down for 10 minutes.
- Transfer them to a grinder with the remaining ingredients.
- Pulse 4 to 5 times, then run for 20 to 30 seconds. You want a fine, even powder. Spoon the finished masala into a clean, dry glass jar with an airtight lid. Label it with the date. Use as desired.