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A brass bowl filled with bright orange pav bhaji masala powder and whole spices, with a metal spoon resting inside, placed on a burlap cloth and metal tray. Bay leaves and cinnamon sticks are visible in the background.
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Pav Bhaji Masala Recipe (Authentic Mumbai Style Spice Blend)

Pav Bhaji Masala Powder is an Indian spice mix that is used to make the popular street food Pav Bhaji. Make it at home using my easy recipe.
Prep Time2 minutes
Cook Time5 minutes
Cooling Time10 minutes
Total Time17 minutes
Course: Spice Mix
Cuisine: Indian, Mumbai Style
Diet: Gluten Free, Vegan, Vegetarian
Servings: 0.5 cup
Author: Neha Mathur

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
US Customary - Metric

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.
    • Never roast the spices on high heat. High heat burns the spices and turns the masala bitter.
  • Remove the pan from the heat, and let the spices cool down for 10 minutes.
    • 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.
  • 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.
    • Pass the masala through a fine-mesh sieve for an ultra-smooth texture. Re-grind any coarse bits.

Video

Notes

Use premium-quality ingredients to make the best pav bhaji masala. The spices must also be fresh for the best taste.
You can adjust the quantity of red chilies as per your taste.

Nutrition

Calories: 357kcal | Carbohydrates: 58g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 5250mg | Potassium: 1847mg | Fiber: 37g | Sugar: 3g | Vitamin A: 9814IU | Vitamin C: 14mg | Calcium: 783mg | Iron: 31mg
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