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


    • 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

  • Add the whole spices in a plate. Keep in the sun for 2 days.
  • Cover with muslin cotton napkin, so that dust does not fall on the spices, when they are being sun dried.
  • Grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely.
  • Now add all the whole spices in the dry grinder jar.
  • Then add the coarsely crushed nutmeg powder.
  • Grind to a smooth powder.
  • Then add ginger powder, dry mango powder, black salt and turmeric powder.
  • Again grind just to mix everything well.
  • If you want, you can sieve the powder and grind the tiny bits left on the sieve.
  • Let the masala powder cool down.
  • Then store the powder in a clean glass jar.



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