Bombay is well known for its street foods like pav bhaji, pani puri, misal pav and many more chats. While these foods are a good life savers for many in terms of affordability and availability in this metropolitan city, for many others these are the most toothsome foods on this earth. I suppose there can be none who don‘t like the Indian street food and especially Mumbai pav bhaji is something which draws everyone’s attention with an enticing aroma around. Since i have already posted Sanjeev Kapoor’s Mumbai Pav bhaji Recipe , thought of sharing this Homemade Pav Bhaji Masala Powder Recipe too. There are many pav bhaji masala powders available in the market which can be used instantly. Each one differs in the flavor and taste ,but the basic ingredients almost remain the same, and only the quantity of ingredients differ. So which one to choose is absolutely your choice. Iam a fan of homemade masala powders so I make my own at home.
3 black cardamoms
4 tbsps coriander seeds (Dhaniya)
2 tbsp Cumin (jeera)
2 tbsp black peper corn
¾ tbsp. fennel seeds (saunf)
5 red dry chilies
2 inch cinnamon
1 tbsp amchur powder (dry mango powder)
How to make Homemade Pav Bhaji Masala Powder at home
1. Dry roast all the ingredients one after the other except amchur powder.
2. Add amchur powder to the hot ingredients to release amchur’s aroma. Once cool, make a fine powder.
3. Store it in an air tight container. Keeps good for 6 months in the fridge.