Pav Bhaji, a beloved street food dish from India, is famous for its rich, flavorful gravy and buttery pav (bread). Central to the irresistible taste of Pav Bhaji is the aromatic blend of spices known as Pav Bhaji Masala Powder. While store-bought versions are available, creating your own homemade masala powder allows you to customize the flavors to your liking and ensures freshness. In this blog post, we'll dive into a traditional recipe for Pav Bhaji Masala Powder, complete with cooking tips, serving suggestions, and nutritional insights
Ingredients:
- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- 2 tablespoons dried mango powder (amchur)
- 1 tablespoon fennel seeds
- 1 tablespoon black mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cloves
- 1 tablespoon cinnamon sticks
- 2 dried bay leaves
- 2 dried red chili peppers
- 1 tablespoon ground turmeric
- 1 tablespoon ground Kashmiri red chili powder (for color)
- 1 tablespoon ground ginger
- 1 tablespoon ground asafoetida (hing)
Cooking Time:
- Preparation: 10 minutes
- Cooking: 10 minutes
- Cooling and Grinding: 20 minutes
- Total Time: 40 minutes
Serving:
- Yields approximately 1 cup of Pav Bhaji Masala Powder
- Serving Size: 1 teaspoon
Nutritional Information (per serving):
| Nutrient | Amount per serving |
| Calories | 10
| Total Fat | 0.4g
| Sodium | 1mg
| Total Carbohydrates | 1.6g
| Dietary Fiber | 0.8g
| Protein | 0.5g
Cooking Tips:
1. Quality Ingredients: Use fresh, whole spices for the best flavor. Check for any signs of spoilage or staleness before use.
2. Dry Roasting: Dry roast coriander seeds, cumin seeds, dried fenugreek leaves, dried mango powder, fennel seeds, black mustard seeds, black peppercorns, cloves, cinnamon sticks, bay leaves, and dried red chili peppers separately until fragrant. This step enhances the aroma and flavor of the spices.
3. Cooling: Allow the roasted spices to cool completely before grinding to prevent moisture buildup and preserve the potency of the spices.
4. Grinding: Grind the cooled roasted spices along with ground turmeric, ground Kashmiri red chili powder, ground ginger, and ground asafoetida to a fine powder. Use a high-quality spice grinder or blender for the best results.
5. Storage: Transfer the freshly ground Pav Bhaji Masala Powder to an airtight container and store it in a cool, dry place away from direct sunlight. Use within a few months for optimal flavor.
Recipe:
1. Heat a dry skillet over medium heat.
2. Add coriander seeds and dry roast for 2-3 minutes until fragrant. Transfer to a plate.
3. Repeat the same process with cumin seeds, dried fenugreek leaves, dried mango powder, fennel seeds, black mustard seeds, black peppercorns, cloves, cinnamon sticks, bay leaves, and dried red chili peppers, roasting each spice separately.
4. Allow the roasted spices to cool completely.
5. In a bowl, combine all the roasted spices with ground turmeric, ground Kashmiri red chili powder, ground ginger, and ground asafoetida.
6. Transfer the mixture to a spice grinder or blender and grind to a fine powder.
7. Store the Pav Bhaji Masala Powder in an airtight container.
Serving Suggestions:
- Use Pav Bhaji Masala Powder to enhance the flavor of your homemade Pav Bhaji gravy.
- Sprinkle a pinch of masala over roasted vegetables or grilled meats for an extra burst of flavor.
- Incorporate the masala into marinades or sauces for a delicious Indian-inspired twist to your dishes.
Conclusion:
Making your own Pav Bhaji Masala Powder at home is a rewarding way to elevate the flavors of your cooking. With a blend of aromatic whole spices and powdered seasonings, this homemade masala adds depth and authenticity to your Pav Bhaji recipes. Follow these simple steps, experiment with the spice ratios, and enjoy the rich, flavorful essence of homemade Pav Bhaji Masala Powder in your culinary creations.
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