Mumbai street food is legendary. Always filled with tangy, spicy and pungent flavors that tickle your tastebuds and keep you filled for a decent amount of time. Most well known among these dishes are Pav Bhaaji, Tawa Pulao etc. The Pav Bhaaji masala blend is powdered spice whose usage is not just limited to Pav Bhaaji. The peppery, earthy, pungent and tangy spice blend is used to flavor Tawa Pulao, Masala Pav, Kachi Dabelli, Missal Pav etc.
My homemade pav bhaaji masala blend recipe is as follows-
Pav bhaji masala powder
Spice blend used in iconic street food pav bhaaji
Ingredients
- 3 tsp cumin seed
- 1 tsp coriander seed
- 1/2 tsp fennel seed
- 1/4 tsp fenugreek seed
- 1/4 tsp carom seed
- 1 tsp clove
- 1 tsp black peppercorn
- 1 black cardamom
- 3 stick cinamon 1 and 1/2 inch each
- 1 bay leaf large
- 3 byadgi/kashmiri chilies
- 1/4 tsp asofoetiida
- 1/2 tsp ginger powder
- 1 tsp dry mango powder
- 1 tsp poppy seed
- 1/2 tsp turmeric powder
Instructions
- Dry roast every ingredient on a low flame until the aromas are released individually or in groups to prevent burning of sensitive ingredients. The powdered spices however just need to get warm not roasted so always add them in the end.
- Grind everything together and pass it through a fine mesh sieve.
Notes
- Its a roasted masala powder so add towards the middle or end of the cooking process.
