Pav Bhaji Masala - Homemade Pav Bhaji Spice Mix

The Pav Bhaji Masala is an aromatic spice mix, the heart of any Pav Bhaji recipe.

 Pav Bhaji - This iconic dish originated somewhere around 1850 in Mumbai. The idea behind this dish was Combination of spice infused mix veg (Bhajji) along with Pav, which was a quick lunchtime meal option for the textile mill workers in Mumbai.

            There is no need to elaborate on the delicacy of Pav Bhaji, as all are well aware about it’s basic  ingredients, process, texture & taste. Though in modern Culinary era, Fusion is became a fashion. So there are different variation of Pav Bhaji available at several places, but the basic version still holds the popularity among all generations. 

            So Coming back to Pav Bhaji Masala, there are lot of well known brands available in market and trend wise it is commonly preferred also. May be its because they are easily available, people don't want to do deep drive into ingredients component, short of time and so on.

             For homemade Pav Bhaji Masala, on actual note it might be some extra minutes of effort, but apart from that, ingredients-wise almost all are easily available at any common kitchen. Sometimes we need to understand the substitute ingredient and balance of flavors along with taste of preference.  

             Comparatively freshly grind spices give more flavor, aroma & ultimately delicious taste to any dish. Even it can be stored for longer duration as well. In other words it enhance the shelf life. This Spice mix does not contain any food colour or preservative.   

 

 Homemade Pav Bhaji Masala recipe through My Way :-  

               This recipe works for me. I cannot guarantee, it will give same desire taste as per your liking. Please use this recipe as guidance and feel free to do adjustment in the recipe as per your taste of preference. 

    

  Ingredients :                                               

Dry Kashmiri Chili                10-12 Nos                   

Coriander Seeds                  4 Tbsp

Cumin Seeds                         2 Tbsp

Black Peppercorn                 1 Tbsp

Fennel Seeds                         1 & 1/2 Tsp

Black Cardamom                  2 Nos

Cinnamon Stick(2 inch)       1 Nos

Clove                                       1 Tsp

Bay Leaf                                  1 No

Turmeric Powder                  1 Tsp     

Dry Mango Powder              1 Tbsp

 Process:

1. Dry roast the Coriander Seeds & Cumin Seeds together.

2. Dry roast remaining whole spices together. Roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit.

3. In a blender jar add roasted spices. Add dry Mango Powder and Turmeric Powder.

4. Grind the spices to a fine Powder.

5. Store it in an air tight container for further usage.

 

Chef’s Tips  -

1. Roast the spices on slow flame.

2. While roasting the whole spices, dry chili can be added bit late, let other spices roasted initially.

3. Add little black salt to the spice mix.