Pav Bhaji Masala
Powdered toasted spice mix used to make the popular Bombay street food, pav bhaji.
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Servings: 15
Calories: 10kcal
Equipment
- 1 Kadai pan, Heavy bottom fry pan or wok
Ingredients
- 1 Star Anise
- 2 Black cardamon pods
- 5 Dried red chilis
- 3 tbsp Coriander seeds
- 2 Bay leaves India bay leaves
- 1 Cinnamon stick 3 inch
- 10 Cloves
- 10 Black peppercorns
- 4 Green cardamon pods
- 2.5 Cumin seeds
- 1 tbsp Amchur powder (Dried mango powder)
- ½ tsp Dried ginger powder
Instructions
- Over low heat, dry roast, stirring constantly so they don't burn: star anise, black cardamon, dried red chilis, coriander seeds, bay leaves and cinnamon. Dry roast until aromatic and dry, usually around 3 - 5 minutes. Remove from pan, and cool on a plate.
- Over low heat, dry roast, stirring constantly so they don't burn: the cloves, black peppercorns, cumin seeds, fennel seeds and green cardamon pods. Dry roast until aromatic and cumin seeds begin to pop.
- Remove from heat and mix in the amchur powder and ginger powder.
- Allow the mixture to cool. Then add all to a food grinder and grind all to a fine powder, but don't over do it.
- Store in a glass jar in the frig.
Nutrition
Serving: 1tbsp | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg
