Ingredients
Whole spices (dry-roast and grind)
- 3 tbsp coriander seeds
- 2 1/2 tbsp cumin seeds
- 1 tbsp fennel seeds (saunf)
- 1 tbsp black peppercorns
- 10 dried Kashmiri red chillies, stems removed
- 1 × 2-inch cinnamon stick
- 10 cloves
- 2 black cardamom pods
- 1 star anise
- 2 bay leaves
- 4 green cardamom pods
Pre-ground powders (stir in after grinding — do not roast)
- 1 tbsp amchur (dried mango powder) — the key souring agent
- 1 tsp turmeric powder
- 1/2 tsp dried ginger powder
Optional — changes the character significantly
- 1/2 tsp black salt (kala namak) — adds the sulphurous, funky depth that defines street-style pav bhaji. Without it the blend is cleaner and more versatile; with it, distinctly "Mumbai pav bhaji". Add after grinding and taste before storing.
Optional — for more heat
- 2–3 extra dried red chillies (not Kashmiri — use regular byadgi or guntur) added with the Kashmiri chillies during roasting
Method
Toast
- Heat a wide, heavy-bottomed pan over low heat — no oil.
- Start with star anise alone for 30 seconds (it burns fast). Remove and set aside.
- Add coriander and cumin seeds. Toast 2–3 minutes until aromatic.
- Add fennel, bay leaves, peppercorns, cinnamon, cloves, and both cardamoms. Toast together 2–3 minutes, stirring continuously.
- Add Kashmiri chillies last — toast until they puff up slightly, about 1 minute. They color quickly so watch carefully.
- Add star anise back in. Spread everything on a plate and cool completely — at least 10 minutes. Grinding warm spices dulls the aroma.
Grind
- Grind cooled whole spices to a fine powder. Work in short pulses to avoid heat buildup.
- Transfer to a bowl. Stir in amchur, turmeric, and ginger powder.
- If using black salt, add it now and stir through. Taste — it should be tangy (amchur), aromatic (fennel, star anise), and have that characteristic pav bhaji depth.
- Adjust amchur if it needs more tang.
Store
- Transfer immediately to a clean, dry airtight glass jar.
- Label with the date.
Storage
- Room temperature (cool, dry cabinet): 3 months before fennel and star anise start fading.
- Refrigerator: up to 6 months.
- Always use a clean, dry spoon. Keep away from steam.
Notes
- Kashmiri vs regular chilli: Kashmiri gives vibrant color with mild heat. If you want more heat, add regular dried red chillies alongside — don't replace the Kashmiri ones or you'll lose the color.
- Black salt: adds the sulphurous, eggy note that makes street-style pav bhaji smell unmistakable. It's polarising — some find it essential, others prefer without. Start with 1/4 tsp and increase to taste.
- Yield: roughly 1/2 cup. Use 1–2 tsp per serving in most dishes.
Variations
- Richer and warmer — add 1 tbsp mace and a small piece of nutmeg with the whole spices. Rounder, deeper flavor profile.
- Simpler version — skip black cardamom, star anise, and bay leaves. Loses some complexity but still very good.
Substituting with garam masala
Garam masala can be used in a pinch (1:1 ratio) but the result will taste noticeably different:
- Missing: tanginess (no amchur), street-food aroma (no fennel emphasis), funk (no black salt)
- To get closer: add 1/2 tsp amchur and a pinch of fennel powder alongside the garam masala
- The dish will still taste good — just less distinctly "pav bhaji"
Added Aug 31, 2026 · Updated Aug 31, 2026