https://meghnasfoodmagic.in
Start Reading Mode
Print
0 0
Add to Meal Plan
Pav Bhaji Masala

Share it on your social network:

Or you can just copy and share this url

Ingredients

1/4 cup Coriander Seeds
1/4 cup Cumin Seeds (Jeera)
1 tbsp Fennel Seeds (Saunf)
10-12 Cloves
1 tbsp Black Pepper Powder
2 Black Cardamom
1 inch Cinnamon Stick
50gm (1 cup) Kashmiri Red Chili Powder
3 Bay Leaves
1 tsp Turmeric Powder
as per taste Salt
1 tsp Ginger Powder

Pav Bhaji Masala

  • 20 min
  • Medium

Ingredients

  • 1/4 cup Coriander Seeds
  • 1/4 cup Cumin Seeds (Jeera)
  • 1 tbsp Fennel Seeds (Saunf)
  • 10-12 Cloves
  • 1 tbsp Black Pepper Powder
  • 2 Black Cardamom
  • 1 inch Cinnamon Stick
  • 50gm (1 cup) Kashmiri Red Chili Powder
  • 3 Bay Leaves
  • 1 tsp Turmeric Powder
  • as per taste Salt
  • 1 tsp Ginger Powder

About

Share

 

Pav bhaji masala is a spice blend used in Indian cuisine, specifically in the preparation of a popular Indian street food dish called “pav bhaji.” The masala is an essential ingredient in the preparation of the bhaji and adds a distinctive flavor and aroma to the dish.

While pav bhaji masala is primarily associated with pav bhaji, you can also use it to season other dishes or vegetable curries to add a unique and flavorful twist.

Steps

1
Done

Heat a pan and add coriander seeds. Dry roast them until they become fragrant and slightly browned.
In the same pan, add cumin seeds and fennel seeds. Dry roast them until they release their aroma and turn slightly brown.
2
Done

To the same pan, add cloves, black peppercorns, cardamom pods, and a cinnamon stick. Dry roast these spices until they become fragrant and start to release their flavors.
Now, add Kashmiri red chillies to the pan and dry roast them until they become slightly crisp and aromatic.
Combine all the roasted whole spices from steps 1 through 4 in the pan.
3
Done

Add bay leaves to the pan and continue to dry roast all the spices together until they are nicely toasted and aromatic.
Allow the roasted spices to cool completely.
Once the spices are cool, grind them into a smooth powder consistency using a spice grinder.
4
Done

Add ground turmeric, salt, and ginger powder to the spice mixture.
Grind the spice blend once more to ensure all the ingredients are well combined.
Finally, sieve the masala powder.

Meghna's Food Magic

previous
Vegetable Cutlet
next
Sukha Bhel
previous
Vegetable Cutlet
next
Sukha Bhel

Related Recipes:

18 Comments Hide Comments

Howdy! I could have sworn I’ve been to this blog before but after browsing through many of the posts I realized it’s new to me. Anyhow, I’m definitely happy I discovered it and I’ll be bookmarking it and checking back regularly!

Reply

This is the right web site for anybody who really wants to understand this topic. You realize so much its almost hard to argue with you (not that I really would want to…HaHa). You definitely put a new spin on a subject that’s been discussed for a long time. Wonderful stuff, just great.

Reply

I need to to thank you for this very good read!! I absolutely enjoyed every little bit of it. I’ve got you book marked to look at new things you post…

Reply

Add Your Comment

Meghna's Food Magic © 2024