To make Pav Bhaji Masala from scratch, start by dry roasting deseeded red dry chillies on medium flame. In another pan, dry roast coriander seeds, cloves, cumin seeds, saunf (fennel seeds), black cardamom, and cinnamon. Once cooled, combine all the roasted spices with turmeric powder, aamchur powder, black pepper powder, red chilli powder, Kashmiri lal mirch powder, and black salt in a grinding jar. Grind until you achieve a fine powder.

Pav Bhaji Masala is generally vegan and gluten-free, making it suitable for a variety of dietary preferences. However, always check the specific brands of spices you use to ensure they meet your dietary needs, especially if you have allergies or sensitivities.

Yes, you can substitute some ingredients in Pav Bhaji Masala. For example, if you don't have aamchur powder, you can use a bit of lemon juice for acidity. If black salt is unavailable, regular salt can be used, but it will alter the flavor slightly. Feel free to adjust the spice levels according to your taste.

To store homemade Pav Bhaji Masala, keep it in an airtight container in a cool, dry place. It can last for several months if stored properly. For the best flavor, use it within 2-3 months, as spices tend to lose potency over time.

Pav Bhaji Masala is primarily used in making the popular street food dish Pav Bhaji, which consists of a spicy vegetable mash served with buttered bread rolls. You can also use this spice blend to enhance the flavor of other dishes like vegetable curries, lentil soups, or even grilled vegetables for a spicy kick.