pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala |
by Tarla Dalal

pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala | with 16 amazing images.

pav bhaji masala powder recipe is made by dry roasting Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom. These spices are then blended with the addition of mango powder and black salt to make pav bhaji masala .

Some points to keep in mind when making pav bhaji masala powder. 1. To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan. 2. Dry roast homemade pav bhaji masala recipe on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter. 3. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.

pav bhaji masala powder needs no introduction. It is the magic ingredient, which makes bhaji so appealing to almost everybody. See our recipes using pav bhaji masala like tava pulao, masala pav, mysore masala dosa and paneer bhurji.

It lends a spicy flavour, rich colour and enticing aroma to any blend of veggies that it is added to, tickling the palate and delighting the senses.

Whether for the bhaji served with pav to make the ever popular Pav Bhaji, or for other innovative dishes like Pav Bhaji Burger, Pav Bhaji Fondue, Pav Bhaji Sandwich or Pav Bhaji flavoured rice or noodles, this homemade pav bhaji masala will add the punch required to make the dish a sure hit!

Enjoy pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala with detailed step by step photographs.

Pav Bhaji Masala, Homemade Pav Bhaji Masala

This recipe has been viewed 238850 times

5/5 stars 100% LIKED IT
10 REVIEWS ALL GOOD

Pav Bhaji Masala, Homemade Pav Bhaji Masala recipe - How to make Pav Bhaji Masala, Homemade Pav Bhaji Masala

For Pav Bhaji Masala
10 whole dry kashmiri red chillies , broken into pieces
1/4 cup coriander (dhania) seeds
6 cloves (laung / lavang)
2 tbsp cumin seeds (jeera)
1 1/2 tbsp fennel seeds (saunf)
1 stick cinnamon (dalchini)
4 black cardamom (badi elaichi)
1 tbsp turmeric powder (haldi)
2 tbsp dried mango powder (amchur)
1 tbsp black salt (sanchal)
1 tbsp freshly ground black pepper (kalimirch)

Method
For pav bhaji masala

To make pav bhaji masala, combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
Remove and cool completely.
Blend in a mixer along with all the remaining ingredients till smooth.
Strain the mixture using a sieve.
Store the pav bhaji masala in an air-tight container and used as required.

Pav Bhaji Masala Video by Tarla Dalal

Pav Bhaji Masala, Homemade Pav Bhaji Masala recipe with step by step photos

Other homemade masala powders:

From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you enhance the taste of food at home. If you like pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala, then here are some of my go-to homemade Indian spice mixes :

How to make Pav bhaji masala

To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan.
Add coriander seeds. Don’t forget to pick and clean the spices before adding.
Add cloves.
Add cumin seeds.

Add fennel seeds.
Add cinnamon.
Add cardamom. Always make use of fresh spices to get an aromatic spice-mix.
Dry roast on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter.
Remove everything in a plate and keep aside to cool completely. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.

Transfer everything to a small mixer jar so it blends well.
Add turmeric powder. Haldi is optional and can be skipped.
Add dried mango powder. You can use homemade.
Add black salt. If you do not have black salt, then use rock salt or regular salt.
Add freshly ground black pepper.

Blend in a mixer along with all the remaining ingredients till smooth and our pav bhaji masala powder is ready.
Strain the mixture using a sieve. This is also optional and you can simply store the pav bhaji masala without sifting.
Store pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala in an air-tight container to increase the shelf life and used as required.
You can use this homemade pav bhaji masala to make delightful recipes like: Pav Bhaji Toast, Jain Pav Bhaji, Khada Pav Bhaji, Mini Pav Bhaji Burgers etc.

Pav Bhaji recipe

Like pav bhaji masala powder then see our pav bhaji recipe which is the most common form of using pav bhaji masala. See detailed step by step of pav bhaji recipe.

Ingredients for the Pav
10 ladi pav
5 tbsp butter

For The Bhaji
1 cup chopped cauliflower
1/2 cup green peas
1/2 cup chopped carrot
2 tbsp butter
1 cup finely chopped onions
1/2 cup finely chopped capsicum
2 tbsp red chilli-garlic paste
1 cup chopped tomatoes
1 1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/4 tsp turmeric powder (haldi)
1 1/2 cups boiled and mashed potatoes
salt to taste
2 tsp lemon juice
1/4 cup finely chopped coriander (dhania)

For Serving Pav Bhaji
1/2 cup finely chopped onions
5 lemon wedges

Method For the bhaji
1. Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
4. Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes.
5. Add the tomatoes, chilli powder, turmeric powder and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6. Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.
7. Add the lemon juice and coriander and mix well. Keep aside.
For the pav
1. Slit 2 pavs vertically and keep aside.
2. Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
3. Cook on a medium flame till they turn light brown and crisp on both the sides.
4. Repeat steps 1 to 3 to cook more pavs. Keep aside.
How to proceed to serve pav bhaji
1. Serve the bhaji hot with pavs, onions and lemon wedges.

Sneha

on 11 May 22 12:57 PM

Can I use normal salt instead of black salt (Sanchal)

Tarla Dalal

11 May 22 05:19 PM

Yes you can use. Thankyou for your feedback.

Ashwani Thapar

on 04 Apr 21 04:48 AM

WHY WOULD YOU PLACE this way processed including roasted ingredients, ground, seived, stored in an airtight container IN THE REFRIGERATOR?

09 Apr 21 06:13 PM

It is stored in the refrigerator to increase its shelf life.

Saloni

on 11 Jul 20 06:41 PM

Made it very easy :) How much to use?

12 Jul 20 03:42 PM

1.5 tablespoons for making pav bhaji.

Sukanya Sen

on 14 May 20 01:01 PM

Very nice recipe

on 13 May 20 04:48 PM

Nice recipe. Thanks for sharing

14 May 20 02:28 PM

Hi, Thank you for the feedback and do try making more recipes and give us your response.

Sunil

on 18 Dec 18 01:57 PM

Dear madam Please give the weight of each ingredient in the recipes.

19 Dec 18 09:34 AM

It is difficult for people to measure ingredients in weight so, we use a standard format of cups and tsp/tbsp. Sorry, we would not be able to help you with the weight of the individual ingredients.

SoNi

on 03 Aug 16 06:21 PM

Hi what is the size of cinnamon stick? TIA

04 Aug 16 09:34 AM

Hi Soni, use a small stick of cinnamon approx 1 inch

Shruti

on 21 Mar 16 11:41 AM

Hello , I made the pav masala as mentioned by you . It was wonderful. But I just want to know , how long can it be used ? Should it be kept in fridge or just in a tight bottle ?

21 Mar 16 04:01 PM

Hi Shruti, We are so glad you liked the recipe. Store it in an air-tight container in the fridge it will lasts much longer. Do try more recipes and let us know how you liked them. Happy Cooking !!!

Sharda

on 04 Feb 16 11:39 AM

I tried so many recepies from here all are very very good. But I could not able to make Raj Kachori (Kachori) as good as avialable in the market.

04 Feb 16 05:13 PM

Thanks Shrada. We don''''t have Raj Kachrori but try this recipe as its similar. http://www.tarladalal.com/Khasta-Kachori-Chaat-2815r
Edited after original posting.

Asari

on 25 Dec 15 02:14 PM

Pav bhaji masala.. finally.. got to make the perfect masala.. and it''s very similar. . To the outside masala which we get...This is a must try recipe..