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.