Pav Bhaji Masala Recipe

I share my Pav Bhaji Masala Recipe with detailed photos and a video that unmasks the pantry spice mix behind Mumbai’s famous street food and shows how the same blend makes both street style pav bhaji and pav bhaji in a cooker.

I’ve always known the secret to good street food is the spice, so I made my own Pav Bhaji Masala Recipe and honestly I cant stop smelling the jar. The warm, slightly smoky scent of coriander seeds with the color and mild heat from Kashmiri red chilies takes the bhaji from plain to unforgettable, it literally pulls people to the table.

I shot photos and a video and kept the messy bits too, because thats the part that feels real. If you like bold flavours and small kitchen experiments youll want to peek at this one.

Ingredients

• Coriander seeds: good source of fiber and small protein, lends citrusy, warm notes.
• Cumin seeds: aid digestion, add earthy aroma and slight bitterness, low calories.
• Fennel seeds: contain fiber, small vitamins, sweet licorice like flavor, soothing.
• Black pepper: adds warmth and heat, helps absorption of nutrients, tiny protein.
• Kashmiri chilies: deep red color, mild heat, rich in vitamins A and C.
• Cloves: aromatic, provide antioxidants, warm sweet bitter kick, use sparingly.
• Amchur powder: tangy sour punch, adds fruit like tartness, vitamin C boost.

Ingredient Quantities

• 1 cup coriander seeds (dhania) whole
• 2 tbsp cumin seeds (jeera)
• 2 tbsp fennel seeds (saunf)
• 1 tbsp black peppercorns (kali mirch)
• 12–14 dried Kashmiri red chilies (for colour and mild heat)
• 1 tbsp cloves (about 10–12)
• 10–12 green cardamom pods
• 2 small cinnamon sticks (dalchini)
• 3 bay leaves
• 4–5 blades mace (javitri) or 1/2 tsp ground mace
• 1/4 tsp nutmeg, grated (or one small piece)
• 1 tbsp dry ginger powder (saunth)
• 1 tbsp amchur powder (dry mango powder)

How to Make this

1. Measure and prep all spices, remove stems from the dried Kashmiri chilies if any, and crack the nutmeg into a small piece ready to grate later.

2. Heat a heavy skillet on medium, dry roast the coriander seeds first, stirring constantly until they turn a shade darker and smell aromatic, about 4 to 6 minutes, then remove to a plate.

3. In the same pan roast cumin and fennel seeds together for 1 to 2 minutes, add black peppercorns and roast another minute, then take them out with the coriander.

4. Now on low heat quickly roast cloves, green cardamom pods, cinnamon sticks, bay leaves and mace for 1 to 2 minutes until fragrant. Keep the heat low so the small spices dont burn.

5. Separately roast the Kashmiri chilies on very low heat, flipping often, just until they blister slightly but dont blacken, this keeps the color and avoids bitterness.

6. Let all roasted spices cool completely at room temperature, at least 20 to 30 minutes, dont rush this step or the grinder will get steamy and make a paste.

7. Grind everything in a dry spice grinder or high speed blender in batches to a fine powder, pulse rather than run continuously so the grinder doesnt heat up. If you have coarse bits sieve the powder and regrind the leftovers.

8. Mix in the dry ginger powder, amchur powder and freshly grated nutmeg, taste a small pinch and adjust amchur or ginger if you want more tang or warmth.

9. Store the pav bhaji masala in an airtight jar in a cool dark place, label with date, use within six months for best aroma. Tip, start with 1 to 2 tablespoons of this masala for a large pot of bhaji and adjust to taste.

Equipment Needed

1. Heavy skillet or cast iron pan, for dry roasting the seeds and whole spices
2. Small plate or bowl, to hold each batch of roasted spices as you go
3. Dry spice grinder or a high speed blender, to grind everything to a fine powder
4. Fine mesh sieve, to catch coarse bits and regrind leftovers
5. Measuring cups and spoons, to measure seeds powders and chilies accurately
6. Small handheld grater or microplane, for freshly grating the nutmeg
7. Wooden spoon or spatula, for stirring while roasting so nothing burns
8. Tongs or long kitchen tweezers, to flip the Kashmiri chilies safely on low heat
9. Airtight glass jar and a label, to store the masala and note the date

FAQ

Pav Bhaji Masala Recipe Substitutions and Variations

• Coriander seeds (dhania) whole: ground coriander powder — use less ’cause ground is stronger, or a toasted cumin+coriander powder mix for a fresher flavour.
• Kashmiri red chilies (for colour and mild heat): sweet paprika plus a tiny pinch of cayenne or red chili flakes for colour and a bit of heat; also try byadgi or ancho dried chilies if you can find them.
• Fennel seeds (saunf): anise seeds or ground fennel work well, fennel pollen is great too but use sparingly cause it’s intense.
• Amchur powder (dry mango powder): lemon or lime zest (or a few drops of juice) for bright tang, or tamarind powder / citric acid if you need a dry sour note.

Pro Tips

1) Roast in small batches and keep the pan moving, otherwise the small spices burn fast and ruin the flavor. If you try to do the whole lot at once you’ll get uneven color and bitter bits.

2) Let everything cool fully, no rushing. Pulse the grinder in short bursts and let it rest between batches so the mix never heats up and turns pasty.

3) Be super gentle with the Kashmiri chilies, toast them on very low heat and flip constantly to keep that bright red color. Wear gloves when handling them and remove the stems to avoid extra bitterness.

4) Store in an airtight jar in a cool dark place, label with the date, and use within six months. Toss a small dry silica packet or a few grains of raw rice in the jar to keep moisture out, it really helps keep the aroma.