Pav Bhaji Masala, Homemade Pav Bhaji Masala


by
Pav Bhaji Masala, Homemade Pav Bhaji Masala

5/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD

Added to 45 cookbooks   This recipe has been viewed 76932 times

pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala | with 16 amazing images.

pav bhaji masala powder recipe is made by dry roasting Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom. These spices are then blended with the addition of mango powder and black salt to make pav bhaji masala .

Some points to keep in mind when making pav bhaji masala powder. 1. To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan. 2. Dry roast homemade pav bhaji masala recipe on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter. 3. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.

pav bhaji masala powder needs no introduction. It is the magic ingredient, which makes bhaji so appealing to almost everybody. See our recipes using pav bhaji masala like tava pulao, masala pav, mysore masala dosa and paneer bhurji.

It lends a spicy flavour, rich colour and enticing aroma to any blend of veggies that it is added to, tickling the palate and delighting the senses.

Whether for the bhaji served with pav to make the ever popular Pav Bhaji, or for other innovative dishes like Pav Bhaji Burger, Pav Bhaji Fondue, Pav Bhaji Sandwich or Pav Bhaji flavoured rice or noodles, this homemade pav bhaji masala will add the punch required to make the dish a sure hit!

Enjoy pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala with detailed step by step photographs.

Add your private note

Pav Bhaji Masala, Homemade Pav Bhaji Masala recipe - How to make Pav Bhaji Masala, Homemade Pav Bhaji Masala

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup
Show me for cup

Method
For pav bhaji masala

    For pav bhaji masala
  1. To make pav bhaji masala, combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
  2. Remove and cool completely.
  3. Blend in a mixer along with all the remaining ingredients till smooth.
  4. Strain the mixture using a sieve.
  5. Store the pav bhaji masala in an air-tight container and used as required.

Pav Bhaji Masala Recipe by Tarla Dalal

Pav Bhaji Masala, Homemade Pav Bhaji Masala recipe with step by step photos

Other homemade masala powders:

  1. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you enhance the taste of food at home. If you like pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala, then here are some of my go-to homemade Indian spice mixes :

How to make Pav bhaji masala

  1. To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan.
  2. Add coriander seeds. Don’t forget to pick and clean the spices before adding.
  3. Add cloves.
  4. Add cumin seeds.
  5. Add fennel seeds.
  6. Add cinnamon.
  7. Add cardamom. Always make use of fresh spices to get an aromatic spice-mix.
  8. Dry roast on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter.
  9. Remove everything in a plate and keep aside to cool completely. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.
  10. Transfer everything to a small mixer jar so it blends well.
  11. Add turmeric powder. Haldi is optional and can be skipped.
  12. Add dried mango powder. You can use homemade.
  13. Add black salt. If you do not have black salt, then use rock salt or regular salt.
  14. Add freshly ground black pepper.
  15. Blend in a mixer along with all the remaining ingredients till smooth and our pav bhaji masala powder is ready.
  16. Strain the mixture using a sieve. This is also optional and you can simply store the pav bhaji masala without sifting.
  17. Store pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala in an air-tight container to increase the shelf life and used as required.
  18. You can use this homemade pav bhaji masala to make delightful recipes like: Pav Bhaji Toast, Jain Pav Bhaji, Khada Pav Bhaji, Mini Pav Bhaji Burgers etc.

Pav Bhaji recipe

  1. Like pav bhaji masala powder then see our pav bhaji recipe which is the most common form of using pav bhaji masala. See detailed step by step of pav bhaji recipe.

    Ingredients for the Pav
    10 ladi pav
    5 tbsp butter

    For The Bhaji
    1 cup chopped cauliflower
    1/2 cup green peas
    1/2 cup chopped carrot
    2 tbsp butter
    1 cup finely chopped onions
    1/2 cup finely chopped capsicum
    2 tbsp red chilli-garlic paste
    1 cup chopped tomatoes
    1 1/2 tsp chilli powder
    1 1/2 tbsp pav bhaji masala
    1/4 tsp turmeric powder (haldi)
    1 1/2 cups boiled and mashed potatoes
    salt to taste
    2 tsp lemon juice
    1/4 cup finely chopped coriander (dhania)

    For Serving Pav Bhaji
    1/2 cup finely chopped onions
    lemon wedges

    Method For the bhaji
    1. Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
    2. Allow the steam to escape before opening the lid. Keep aside.
    3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
    4. Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes.
    5. Add the tomatoes, chilli powder, turmeric powder and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
    6. Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.
    7. Add the lemon juice and coriander and mix well. Keep aside.

    For the pav
    1. Slit 2 pavs vertically and keep aside.
    2. Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
    3. Cook on a medium flame till they turn light brown and crisp on both the sides.
    4. Repeat steps 1 to 3 to cook more pavs. Keep aside.

    How to proceed to serve pav bhaji
    1. Serve the bhaji hot with pavs, onions and lemon wedges.



REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Pav Bhaji Masala, Homemade Pav Bhaji Masala
5
 on 18 Dec 18 01:57 PM


Dear madam Please give the weight of each ingredient in the recipes.
| Hide Replies
Tarla Dalal    It is difficult for people to measure ingredients in weight so, we use a standard format of cups and tsp/tbsp. Sorry, we would not be able to help you with the weight of the individual ingredients.
Reply
19 Dec 18 09:34 AM
Pav Bhaji Masala, Homemade Pav Bhaji Masala
5
 on 03 Aug 16 06:21 PM


Hi what is the size of cinnamon stick? TIA
| Hide Replies
Tarla Dalal    Hi Soni, use a small stick of cinnamon approx 1 inch
Reply
04 Aug 16 09:34 AM
Pav Bhaji Masala, Homemade Pav Bhaji Masala
5
 on 21 Mar 16 11:41 AM


Hello , I made the pav masala as mentioned by you . It was wonderful. But I just want to know , how long can it be used ? Should it be kept in fridge or just in a tight bottle ?
| Hide Replies
Tarla Dalal    Hi Shruti, We are so glad you liked the recipe. Store it in an air-tight container in the fridge it will lasts much longer. Do try more recipes and let us know how you liked them. Happy Cooking !!!
Reply
21 Mar 16 04:01 PM
Pav Bhaji Masala, Homemade Pav Bhaji Masala
5
 on 04 Feb 16 11:39 AM


I tried so many recepies from here all are very very good. But I could not able to make Raj Kachori (Kachori) as good as avialable in the market.
| Hide Replies
Tarla Dalal    Thanks Shrada. We don''''t have Raj Kachrori but try this recipe as its similar. http://www.tarladalal.com/Khasta-Kachori-Chaat-2815r
Edited after original posting.
Reply
04 Feb 16 05:13 PM
Pav Bhaji Masala, Homemade Pav Bhaji Masala
5
 on 25 Dec 15 02:14 PM


Pav bhaji masala.. finally.. got to make the perfect masala.. and it''s very similar. . To the outside masala which we get...This is a must try recipe..