Pav Bhaji Masala
This easy pav bhaji masala recipe is a must for making the best tasting, authentic pav bhaji. It needs just a few ingredients and it's ready in minutes!
Servings: 3 uses (about 3 tablespoons each)
Calories: 48kcal
Equipment
- Spice grinder or blender
Ingredients
Whole spices
- 2 tablespoons coriander seeds (dhania ke beej)
- 2 teaspoons cumin seeds (jeera)
- 5-10 dried red chili peppers (use more or less per your spice tolerance)
- 10 black peppercorns (kali mirch)
- 2 tablespoons fennel seeds (saunf. You can sub one tablespoon of the fennel with two star anise or chakkar phool)
- ½ teaspoon fenugreek seeds (methi dana)
- 1 tablespoon stone flower (dagad phool or patthar phool)
- 2-inch pieces cinnamon stick (dalchini)
- 10 cloves (laung)
- 10 green cardamom pods (hari elaichi)
- 1 black cardamom pod (badi elaichi)
Powdered spices
- 2 teaspoons Kashmiri chili powder (or paprika, optional, for color)
- ½ teaspoon turmeric
- 2 heaping teaspoons amchur (dried mango powder)
Instructions
- Place all the whole spices in a skillet.
- Turn heat to medium and toast the spices for five minutes or until the spices release their aroma and the coriander seeds are a couple of shades darker.
- Remove the toasted spices to a plate and immediately add the powdered spices - optional deggi mirch or paprika, turmeric and amchur. Mix the powdered spices into the whole spices when they are still warm so they toast lightly in the heat from the whole spices.
- Once all the spices have cooled, place them in a spice grinder or blender. Blend into a fine powder.
Notes
Ingredient notes:
- Stone flower. Stone flower, called dagad phool or patthar phool in India) is a lichen with a smoky, earthy flavor. It adds a wonderful warmth to any spice mix. If you can't source it, use two bay leaves instead.
- Amchur. Dried mango powder has a sweet and tangy flavor and it is critical in this recipe. You can substitute with anardana or pomegranate powder.
- Fenugreek seeds. Fenugreek seeds are bitter, and you need to use just a few, but they add delicious depth to this pav bhaji masala.
Nutrition
Serving: 3 tablespoons | Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 210mg | Fiber: 5g | Sugar: 1g | Vitamin A: 898IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg