PAV BHAJI MASALA

      If Chillies were brought into India during Colonisation, then the brilliance of incorporating them into Exotic Spice combinations was purely Indian.  A wide array of Spice Powders with various combinations and flavours can be found throughout the length and breadth of India and in places where Indians have taken it along with them.
      Pav Bhaji Masala is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder).  Freshly made Pav Bhaji Masala is the soul of Bhaji, the vegetable blend served along with Pav Buns. Do not limit the use of this Pav Bhaji Masala to just prepare Bhaji, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.
     Choose the fresh and good quality of whole spices for Pav Bhaji Masala.  Perfectly mixed spices will yield the most flavourful Pav Bhaji Masala. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.

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Cuisine - Maharashtrian (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields - 100-150 Gms
Author - SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

INGREDIENTS :

Dry Red Chillies - 5-7 Nos.
Coriander Seeds - 1/4 Cup
Cinnamon  (1" Piece) - 6-7 Pieces
Cloves - 10 Nos.
Star Anise - 2-3 Flowers
Black Cardamom - 2-3 Pods
Peppercorns -1 Tspn
Mace(Javitri) - Few Strands
Cumin Seeds - 4 Tbspn
Fennel Seeds -  2 Tbspn

Do Not Roast:

Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Black Salt - 2 Tspn
Turmeric Powder - 1 Tspn
Amchur Powder (Dry Mango) - 2 Tbspn

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Roast Cumin Seeds and Fennel Seeds until they pop, on a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
• Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Black Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the Pav Bhaji Masala.
• Roast all the ingredients on a very low flame starting from bigger ones followed by the next in size.
• If making a big batch can grind it in a mill. (if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
• Store the ground Pav Bhaji Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Pav Bhaji Masala.
• Pav Bhaji Masala Powder can be used in dishes like Pulaos, Curries and in the preparation of Indian Subzis too.