A homemade spice blend for making authentic Pav Bhaji, inspired by Chef Vikas Khanna.

Pav Bhaji Masala recipe
Prep Time
10min
Cook Time
10min
Total Time
20min

Ingredients

1 Servings
(1 serving = 1 batch of Pav Bhaji Masala)

Spices

  • red dry chillies, deseeded
    red dry chillies, deseeded
    5
  • coriander seeds
    coriander seeds
    1/4cup
  • cloves
    cloves
    6clove
  • cumin seeds
    cumin seeds
    2tbsp
  • saunf (fennel seeds)
    saunf (fennel seeds)
    1 1/2tbsp
  • black cardamom
    black cardamom
    4piece
  • cinnamon
    cinnamon
    2in
  • turmeric powder
    turmeric powder
    1tbsp
  • aamchur powder
    aamchur powder
    2tbsp
  • black pepper powder
    black pepper powder
    1tbsp
  • red chilli powder
    red chilli powder
    1tbsp
  • Kashmiri lal mirch powder
    Kashmiri lal mirch powder
    1tbsp
  • black salt
    black salt
    1tbsp

How to make Pav Bhaji Masala

Preparation

  1. Step 1

    Dry roast the deseeded red dry chillies on medium flame.

  2. Step 2

    In another pan, dry roast coriander seeds, cloves, cumin seeds, saunf (fennel seeds), black cardamom, and cinnamon.

  3. Step 3

    Allow the roasted spices to cool down.

  4. Step 4

    In a grinding jar, add the red chillies and the roasted spices.

  5. Step 5

    Add turmeric powder, aamchur powder, black pepper powder, red chilli powder, Kashmiri lal mirch powder, and black salt.

  6. Step 6

    Grind the mixture on pulse mode until it forms a fine powder.

Nutrition (per serving)

Calories

373.5kcal (18.68%)

Protein

15.2g (30.4%)

Carbs

54.3g (19.75%)

Sugars

3.9g (7.8%)

Healthy Fat

15.0g

Unhealthy Fat

2.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the spices are completely cool before grinding to prevent moisture buildup.

  2. Store the masala in an airtight container to maintain its freshness.

FAQS

  1. How do I make Pav Bhaji Masala from scratch?

    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.

  2. What are some dietary considerations for Pav Bhaji Masala?

    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.

  3. Can I substitute any ingredients in Pav Bhaji Masala?

    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.

  4. How should I store homemade Pav Bhaji Masala?

    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.

  5. What dishes pair well with Pav Bhaji Masala?

    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.

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Preeti Kalia

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