According to Wikipedia about Homemade Pav Bhaji Masala
I don’t expect Wiki to define pav bhaji masala and that too homemade! Am not even searching Wikipedia for the Homemade Pav Bhaji Masala.
According to Vinipedia
A mix of spices, that takes the simple boiled and mashed vegetables to an absolutely different level. That’s about the pav bhaji masala.
And if you ask me about the homemade pav bhaji masala, I’ll say “thank you Handfulofflavours.com”, had it not been for you, I would have never made it at home and now I shall never buy it from the store. The Homemade Pav Bhaji Masala is a blend of most simple spices, more importantly in the correct ratio and the freshness of homemade masala made such a difference to the main dish, that even Vinipedia can’t explain that.
Let’s talk about the recipe
The store bought masala has a very short shelf life. One fine day when I was all set to make pav bhaji, I realised I had recently thrown away some as it has surpassed the best before date. I panicked. Changing the menu had many repercussions (Amy, my nine year old daughter… you know what I mean). So I thought of making at home.
I googled! There were many recipes, somehow I stopped here. And am glad I did. This recipe gave me the perfect pav bhaji masala. However if you don’t like the bhaji too tangy, reduce the dried mango powder to 1 tbsp instead of 2 tbsp. I was absolutely satisfied with this masala.
The Beauty (the good part about this recipe)
Absolutely simple to make! Simple ingredients and simple method… The difference it brings to the final pav bhaji, is noticeable.
And the Beast (the difficult part about this recipe)
Imbalance of flavours!
Experience and experiments (tips and tricks)
Follow the recipe!
Let’s just talk
I prepared Mumbai style pav bhaji using the Homemade Pav Bhaji Masala. I relish few dishes such as pav bhaji, dal bukhara, sambhar, the next day more than on the day it is prepared. I feel the flavours enhance with time.
So the next day I served pav bhaji for myself and my friend arrived. I offered her pav bhaji.
She said “I can’t”
I asked her “Why?”
She said “We don’t eat store bought masalas”
I said (with all the happiness) “In that case, do have it. Its made with homemade pav bhaji masala”
She took a bite. And looked at me with the biggest question mark on her face!
I asked her “What?”
She said “You sure is this made with homemade pav bhaji masala?”
I said “…” nothing. I just hugged her.
“You sure is this made with homemade pav bhaji masala?” was the best compliment my homemade pav bhaji masala could have ever got. Yes, at times, questions are the biggest compliments!
HOMEMADE PAV BHAJI MASALA RECIPE
Prep Time 5 Minutes
Cook Time 5 Minutes
Serving 1 Cup
INGREDIENTS FOR HOMEMADE PAV BHAJI MASALA
- 10 whole dry kashmiri red chillies (sabut lal mirchi) broken into pieces
- 1/4 cup coriander seeds (dhania)
- 2 tbsp cumin seeds (jeera)
- 1 1/2 tbsp fennel seeds (saunf)
- 1 stick cinnamon (dalchini)
- 4 black cardamom (badi elaichi)
- 1 tbsp turmeric powder (haldi)
- 2 tbsp dried mango powder (amchur)
- 1 tbsp black salt (sanchal)
- 1 tbsp black peppercorns (sabut kalimirch)
HOW TO MAKE PAV BHAJI MASALA AT HOME
- Collect the ingredients.
Leave aside the powdered spices.
Dry roast the whole spices till aromatic.
Let the roasted whole spices cool down.
Once the spices cool down, grind them.
Grind them to a fine powder.
Mix the powdered spices with the powdered whole spices.
Mix them well.
Store in a container for future or instant use.
Make this pav bhaji masala and see the difference for yourself.
I prepare the homemade pav bhaji masala on a weekend and am sorted for a month.
“The closest i have been to a diet this year is erasing food searches from my browsing history.”
Watch Video – Pav Bhaji Masala Powder Recipe
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