How to make it
- 1Roast all whole spices together
Place coriander, cumin, fennel, dry red chillies, peppercorns, cloves, cinnamon, and cardamom in a dry pan over low heat. Roast for 5–7 minutes, stirring frequently, until the coriander turns a shade darker and the kitchen smells of toasted spice.
- 2Cool for 10 minutes
Spread on a plate and cool completely before grinding. This step is the difference between a powder and a paste.
- 3Grind to a fine powder
Grind the cooled whole spices in a spice grinder until fine — the fennel tends to be stubborn, so give it an extra 10 seconds. Pass through a sieve if needed.
- 4Add the powders and mix
Add amchur, turmeric, and Kashmiri red chilli powder to the ground spice mixture. Stir well with a dry spoon until uniform. The finished masala should be a vibrant orange-red.
- 5Store in a sealed jar
Transfer to an airtight glass jar, label with the date, and store away from light. Use 1½–2 tbsp per standard pav bhaji recipe for 4 people.
Fennel seeds are what make pav bhaji masala taste distinctly different from garam masala. They add a subtle sweetness that balances the amchur's tartness and the chilli's heat. Do not skip or reduce — fennel is what makes bhaji taste like bhaji.
Where to use pav bhaji masala
- Add 1 tsp dried pomegranate seeds (anardana) for extra tanginess
- Increase amchur to 2 tbsp for a more sour, street-style version
- Add ½ tsp asafoetida for a more pungent, Maharashtrian character
- Use only mild chillies and omit black pepper for a kid-friendly version