Homemade pav bhaji masala powder
US measuring cups are used (1 cup = 240 ml)
Servings 4 servings (⅓ cup)
Calories 43kcal
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.
Nutrition
Calories: 43kcal | Carbohydrates: 7.9g | Protein: 1.8g | Fat: 2.3g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 195mg | Potassium: 212mg | Fiber: 4.6g | Sugar: 0.5g
*Nutrition information is a rough estimate for 1 serving
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