Pav bhaji masala recipe - easy homemade spice powder recipe that is used for flavoring the pav bhaji or paneer pav bhaji or tawa pulao.
The taste of bhaji made with this masala has no comparison to the same with store bought one. this is definitely the winner.
This homemade pav bhaji masala powder recipe is requested by many readers along with ladi pav/buns. My mom always use the store bought one so I am. Thus I had no clue how to make masala at home. So I followed the Sanjeev Kapoor’s recipe. I used in the pav bhaji and the result was beyond my expectation. For the buns, I have tried couple of times. But it did not meet my expectation. I will keep trying.
The original recipe has salt in it. Here I have skipped it. So I can control the salt and don’t have to worry about the over salting the recipe.
There are many brand’s masala powder is available in market. So far I have tried badshah and Everest. Both has different flavors. Personally I liked the Everest brand for pav bhaji masala. And a big NO for Badshah one. About the six months ago, I tried this recipe. Now I will never ever buy from the store.
Check out other homemade masala powder recipes
Garam masala // Sambar powder // Sandwich masala // Goda masala
How to make pav bhaji masala powder (Step by Step Recipe with Photos):
1) Take all the spices (except amchur powder and black salt) in a pan. Turn the heat on low-medium. Roast with stirring continously till you get nice aroma of the spices. It will take only 5 minutes. NOTE: My curry leaves are already dry, so it was ready with other spices. If using fresh curry leaves, you should roast them separately till they are crispy and free of moisture.
2) We don’t want the spices to change the color. Roast just till they are fragrant. Remove them to a plate and let it cool completely.
3) Once the spices comes to room temperature, make fine powder using spice grinder or blender.
4) Add amchur powder and black salt.
5) Mix it using your fingertips. This is the best way to incorporate the masala well. also break the lumps of the amchur.
6) It should be mixed very well.
Storing the masala: you can store them in airtight container and keep it at room temperature. It stays good for at least 6-8 months in airtight container. Always use the clean and dry spoon to remove the required amount. It helps to maintain the longer shelf life.
Using the masala in recipes: Use this homemade pav bhaji masala for making mumbai pav bhaji, paneer pav bhaji, tawa pulao, masala idli. You can add in vegetable sabzi recipes instead of garam masala for the some variation.
Homemade pav bhaji masala powder
Ingredients
- ½ teaspoon Black peppercorns
- 25 Cloves
- 12 Dried red chilies use kashmiri for bright red color
- 2 tablespoons Cumin seeds
- 2 ½ tablespoons Coriander seeds (sabut dhaniya)
- 1 tablespoon Fennel seeds
- 6 inch Cinnamon stick
- 1 Black cardamom
- 2 Bay leaves
- 6-8 Curry leaves
- ¼ teaspoon Black salt (Kala namak)
- 1 tablespoons Amchur powder (Dried mango powder)
Instructions
- Take all the spices (except curry leaves, amchur powder and black salt) in a pan. Turn the heat on low-medium.
- Roast with stirring continuously till you get nice aroma of the spices. It will take only 5 minutes. Remove it to a plate/
- In the same pan dry roast the curry leaves, you should roast them till they are crispy and free of moisture.
- Once the spices comes to room temperature, make fine powder using spice grinder or blender.
- Add amchur powder and black salt. Mix well and break the lumps of amchur.
- Then you can store them in airtight container and keep it at room temperature.
My son s allergic to outside masala n I want to try this masalas especially pav bhaji bt u dont give quantity k hw much we take the ingredients
Quantity is already mentioned in the ingredients list
I made at home and gave to my all daughters who really living abroad and they and their family went mad after tasting
Thanks
Vinod shah
Glad to hear that everyone liked it.
Thank you for the positive feedback
Hi Kanan,
I had tried this and it worked fantastic. Thank you very much for sharing this recipe.
Glad to hear that you liked it.
Thank you for the review.
Nice. Thanks for sharing this. I will try definitely.
Sure, hope you like it
Well to start with ,I have been asking everyone and also checked all posted receipes , but have not received any correct reply.
The Pau Bhaji I used to eat at Gulal wadi or Khau Galli in South Mumbai, about 55 years ago is not available anywhere.
Also with the coming in of Udipi Restaurants the concept of making and indegredents has changed drastically.
The Pau Bhaji of that time was not reddish or in tomato purée ., but the smell and taste was awesome.
Can anyone tell the indegredents of pau Bhaji masala?
Sorry, I don't know.
As you said, the stall was present 55 years ago and does not exist anymore. I was not even born at that time. How would I know? 🙂