This is a strong and aromatic masala and the pav bhaji that you will make with it, will only get better.
- Prep Time: 15 mins
- Total Time: 15 mins
Ingredients
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- ¼ cup cumin seeds
- 2 tablespoon fennel seeds
- 2 tablespoon coriander seeds
- 1 tablespoon mace
- 1 tablespoon cloves
- 1 tablespoon black pepper
- 5 grams black cardamoms
- 3 star anise
- 1 small nutmeg
- 5 cinnamon sticks
- 5 to 6 dry red chilies
- 2 tablespoon dry mango powder
- 1 tablespoon dry ginger powder
- 2 teaspoon black salt
- 1 teaspoon turmeric powder
Preparation for Pav Bhajji Masala
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Add the whole spices in a plate. Keep in the sun for 2 days.
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Cover with muslin cotton napkin, so that dust does not fall on the spices, when they are being sun dried.
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Grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely.
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Now add all the whole spices in the dry grinder jar.
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Then add the coarsely crushed nutmeg powder.
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Grind to a smooth powder.
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Then add ginger powder, dry mango powder, black salt and turmeric powder.
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Again grind just to mix everything well.
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If you want, you can sieve the powder and grind the tiny bits left on the sieve.
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Let the masala powder cool down.
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Then store the powder in a clean glass jar.
