Pav Bhaji masala is a special blend of spices that is used in several dishes like Pav Bhaji, Bhel Puri, Dahi Puri and other Indian street food. The blend of these spices are what give the famous Mumbai street food its signature flavour and taste.
The ingredients that go into this special blend of spices are – Coriander seeds, Cumin seeds, Fennel seeds, Dry red chillies, Black peppercorns, Bay leaves, Dried Mango powder (amchur), Garam Masala (a blend of cloves, cinnamon and cardamom), Nutmeg & Mace.
The quantity of each ingredient depends on what you like. I personally do not like my pav bhaji masala too spicy so I use more coriander seeds than cumin and fennel and less black pepper than I would coriander or cumin. Similarly if you find amchur to be too sour then reduce the quantity and increase the quantity of garam masala instead. This way you can use your own judgement to create your own unique pav bhaji masala.
Once you have all your ingredients ready then dry roast them one by one (except for the amchur – which is added later
Pav Bhaji Masala is a blend of spices used primarily in the preparation of the popular Indian dish, Pav Bhaji. The name literally means “spice mix for bread and vegetables”. Apart from Pav Bhaji, it can be used to add flavors to other Indian dishes such as sandwiches, chaats, curries and more.
Pav Bhaji Masala consists of coriander powder, cumin powder, turmeric powder, red chilli powder and dry mango powder along with cinnamon powder, black pepper powder and cloves. The masala is also sometimes made using dry ginger powder or ground cardamom seeds.
The ingredients that go into making pav bhaji masala are easily available in most Indian homes. What makes the dish even more interesting is that you can use this masala to make your own dal tadka or pani puri by just adding water.
This is the masala that has been used by our family for generations. It is a simple yet powerful blend of spices that gives our pav bhaji its distinct flavor and makes it like no other pav bhaji in India.
What’s the secret? The ingredients are all commonplace, but it’s the way they are blended and prepared that makes this masala so tasty.
We start with the basics: coriander seeds, cumin seeds, fennel seeds, mustard seeds and sesame seeds. These are toasted together until they reach a deep golden brown color. Next we add turmeric powder, red chili powder, black pepper powder and asafetida (hing). This entire mixture is then ground into a coarse powder using a spice grinder.
This masala can be used in many dishes including paneer butter masala, chole (chickpeas) and dal makhani. It can also be added to vegetables for extra flavor.
Pav Bhaji masala is a blend of multiple spices that is used as a dry rub or to make a curry. It is an essential component in making pav bhaji, the street food of Bombay. Pav means bread roll and bhaji is made up of a curry with vegetables such as potatoes, tomatoes, onions, peas and cauliflower. This blend of spices is also used in other Indian dishes such as chhole or chole (chickpeas) and aloo palak (potato and spinach).
Pav Bhaji Masala Powder:
The following spices are usually included in the masala: Coriander seeds, Cumin seeds, Cardamom, Cinnamon stick, Dry red chilli and Black pepper. The ingredients are then roasted together until fragrant and then crushed into a powder.
A lot of people like to add Garam Masala to the recipe but I find it takes away from the flavours of the other spices. If you prefer to use garam masala it’s not the end of the world but I would suggest to start with 1/4 teaspoon and add more according to your taste.
The most important step for great results: roasting all the spices before grinding into a powder ensures that
Pav bhaji masala is a spice mix that is used in Indian cuisine, primarily in Mumbai. It is usually used as a dry powder and added to pav bhaji and other dishes.
1. Coriander Seeds
2. Cumin Seeds
5. Green Cardamom
6. Black Cardamon (optional)
7. Black Peppercorns (optional)
8. Nutmeg (optional)
9. Mace (optional)
10. Turmeric Powder (optional)
Pav bhaji masala is a spice blend used to enhance the flavors in many Indian dishes including, pav bhaji and aloo tikki. It can be made easily at home and is far superior to the store bought variety in terms of taste and nutrition.
1) Dhania (Coriander) Seeds- 3 tablespoons
2) Methi (Fenugreek) Seeds- 1/4 teaspoon
3) Jeera (Cumin) Seeds- 3 tablespoons
4) Saunf (Fennel)- 1 tablespoon
5) Red Chillies- 6-7 large or 15 small ones. The amount can be altered according to taste.
6) Black Peppercorns- 1 tablespoon
7) Cinnamon- 1 inch stick or 2 teaspoons, powdered
8) Black Cardamom- 2 pods, coarsely ground with some seeds removed. White cardamom can be used as well.
9) Tej Patta (Bay Leaves)- 2 leaves. They are also known as taj patta or tej patta in Hindi.
10) Amchoor Powder (Dry Mango Powder)- 1 tablespoon
Pav bhaji masala is a blend of spices used to season pav bhaji, but it can be used in other dishes as well. The spices include coriander, chili powder, turmeric, black pepper, cumin, mustard seeds and fennel. Some versions may contain other ingredients such as dried mint leaves, cardamom pods and dried ginger.
Pav bhaji masala is traditionally prepared by lightly frying the ingredients before grinding them together. This mixture can then be added to the pav bhaji at the last moment during cooking. It can be used in other recipes as well; for example, home cooks often add it to vegetable curries or sprinkle it over baked potatoes when serving.
To create your own pav bhaji masala mix two tablespoons of coriander seeds with one tablespoon of cumin seeds and one tablespoon of whole black peppercorns. Heat a dry pan on a medium heat and add these ingredients. Dry fry them until they are aromatic and slightly darkened in color. Remove them from the pan and allow them to cool before grinding into a powder using a mortar and pestle or a spice grinder.
Add to this mixture one tablespoon each of ground turmeric, red chili powder and amch