Pav Bhaji Masala is an essential requisite to make delicious Pao Bhaji. Here we share with you a very simple recipe to make Pav Bhaji Masala at home.
This Homemade Pav Bhaji Masala lends a very spicy flavor, color and enticing aroma that is sure to enlighten your sences making your Pao Bhaji finger licking as never before.
Who doesn’t loves to have a hot plate of Pao bhaji? We have already shared you the recipe to make Mumbai style Pao Bhaji at home. But one thing we all must admit that you can never get that authentic tongue tickling taste and aroma if using masala from the market. So make a batch of Pav Bhaji Masala at home and then see how wonderful and drooling your Bhaji turns out!
Besides adding this masala to your Pav Bhaji, you can also add it to variety of dishes to bring out a new flavor like -
Aloo Gobi Adraki
Jeera Aloo
Tawa Paneer
Masala Bhat
Soya Chunks Pulao
Instant Vegetable Pulao
But before you begin to make this Pao Bhaji Masala, here are few points to consider inorder to make the most flavorful and aromatic masala -
*Use fresh variety of whole spices and not the ones lying in your pantry for months, since they lack aroma, flavors and using them won’t give you good results.
*Always ‘Roast’ whole spices before making into powder. This enhances the aroma and flavors.
*But before ‘Roasting’ check that there should not be any moisture in your whole spices. You can roast them under sun for 1-2 days or simply put in oven at 200 degrees for 10 minutes or till the moisture is completely gone.
Also do remember that -
*Don’t make this masala in too much quantity since with time the flavors and aromas are gone doesn’t matter how properly you store.
*To retain the aroma and flavors for maximum time, after grinding store this masala in an air tight container and not an ordinary one.