Pav Bhaji Masala
Powdered toasted spice mix used to make the popular Bombay street food, pav bhaji.
Ingredients
Equipment
Method
- 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.
