Want to recreate that iconic Mumbai street-style flavour at home? This homemade Pav Bhaji Masala recipe is the secret to a perfectly spiced, aromatic bhaji. By dry-roasting whole spices like coriander, cumin, and Kashmiri chillies from scratch, you get a much deeper, smoky flavour than any store-bought packet can offer. This easy spice blend is preservative-free, pure, and uses simple pantry staples. It’s the perfect all-rounder for Pav Bhaji, Tawa Pulao, and Masala Pav!
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Place a heavy-bottomed pan over a low flame. Add all the whole spices (except the spice powders).
Stir continuously for 2–3 minutes until the spices become fragrant and slightly darker. Be careful not to burn them, as this will make the masala bitter.
Transfer the roasted spices to a plate immediately and let them cool to room temperature.
Once cooled, put the roasted spices into a dry grinder. Add the amchur, turmeric, dry ginger powder, and black salt.
Pulse into a fine powder. Store your fresh Pav Bhaji Masala in an airtight glass jar in a cool, dark place.
Always roast spices on low heat. This releases the essential oils slowly for a superior aroma.
For the best flavour, use your homemade blend within 2–3 months.
If you want a brighter red colour like the restaurants, you can add a pinch of beetroot powder or increase the Kashmiri chillies.
Is homemade masala better than store-bought?
Yes! It’s fresher, preservative-free, and has a much deeper aroma than any packet.
What if I don't have Kashmiri chillies?
Use regular dried chillies (reduce the amount) and add a pinch of beetroot powder for that signature red colour.
How long does it stay fresh?
Store in an airtight jar at room temperature for 2–3 months, or in the fridge for up to 6 months.
What else can I use it for?
It’s great for Tawa Pulao, Masala Pav, Paneer Bhurji, or even spiced popcorn!
Why does my masala taste bitter?
The spices were likely over-roasted. Always toast on a low flame and remove them as soon as they smell fragrant.
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