PAV BHAJI MASALA

I suppose there is nothing more heavenly than a lip smacking utterly butterly PAV BHAJI!. For all street food lovers this dish is something you don’t want to miss! The heart of the dish is the masala that is used. The ingredients of all masala are nearly the same, the quantity of each ingredient varies with the dish.

Here I am sharing the preparation of PAV BHAJI MASALA POWDER

serving size - 1/4 cup of powder

INGREDIENTS

• Cinnamon stick - 1 inch

• Cardamom - 3-4 pods

• Cloves - 2

• Anistar- 1

• Fennel seeds -1tsp

• Cumin seeds-1tsp

• Black pepper- 2tsp

• Coriander seeds- 3 Tbsp

• Red chilli powder - 2 tsp

• Turmeric powder - 1 tsp

• Dry mango powder - 1 tsp

• Bay leaf - 1

Directions

Dry roast all spices except for the powders in a hot pan until aromatic. Cool them down to room temperature and grind with red chilli powder, turmeric powder and dry mango powder.

Store the spice mix in an air tight container at room temperature for longer shelf life and ever lasting flavor.

NOTES

• In case of bulk preparation dry roast the spices individually OR sun dry the ingredients for long lasting yearly supply.

• Dry mango powder can be replaced with chat masala or anardar powder in the absence of which even lemon juice can be used.

Enjoy and happy cooking!