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Pav Bhaji Masala Powder
Pav bhaji masala recipe -
easy homemade spice powder recipe that is used for flavoring the pav bhaji or tawa pulao.
Course
Basics
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings (⅓ cup)
Calories
43
kcal
Author
Kanan
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.
Notes
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.
Nutrition
Calories:
43
kcal
|
Carbohydrates:
7.9
g
|
Protein:
1.8
g
|
Fat:
2.3
g
|
Saturated Fat:
0.3
g
|
Cholesterol:
0
mg
|
Sodium:
195
mg
|
Potassium:
212
mg
|
Fiber:
4.6
g
|
Sugar:
0.5
g
*Nutrition information is a rough estimate for 1 serving
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