Ingredients
Whole spices (dry-roast and grind)
- 3 tbsp coriander seeds
- 2 1/2 tbsp cumin seeds
- 1 tbsp fennel seeds (saunf)
- 2 tsp black peppercorns
- 5–6 dried red chillies, stems removed
- 1 × 3-inch cinnamon stick
- 10 cloves
- 2 black cardamom pods
- 1 star anise
- 4 green cardamom pods (optional — adds floral warmth)
Pre-ground powders (stir in after grinding — do not roast)
- 1 tbsp amchur (dried mango powder) — the key souring agent
- 1/2 tsp dried ginger powder
- 1 tsp Kashmiri red chilli powder (for colour, optional)
Method
Toast
- Heat a wide, heavy-bottomed pan over low heat — no oil.
- Add star anise first and toast 30 seconds (it burns fast). Remove and set aside.
- Add remaining whole spices together: coriander, cumin, fennel, peppercorns, red chillies, cinnamon, cloves, cardamoms.
- Toast on low heat, stirring continuously, for 4–5 minutes until the spices smell deeply aromatic and are dry and crunchy. Do not let them smoke or darken beyond a few shades.
- Add star anise back. Spread on a plate and cool completely — at least 10 minutes. Grinding warm spices dulls the aroma.
Grind
- Grind the cooled whole spices to a fine powder in a spice grinder. Work in short pulses — overgrinding generates heat.
- Transfer to a bowl. Stir in amchur, ginger powder, and Kashmiri chilli powder if using.
- Taste — it should be tangy (amchur), aromatic (fennel, spices), and have a mild heat. Adjust amchur if needed.
Store
- Transfer to a clean, dry airtight glass jar immediately — exposure to air and moisture degrades the aroma quickly.
- Label with the date.
Storage
- Room temperature (cool, dry cabinet): 3 months. The fennel and star anise fade first — if it smells flat, it's past its best.
- Refrigerator: up to 6 months.
- Always use a clean, dry spoon. Never let steam near the jar.
Notes
- Why not pre-ground? Store-bought pav bhaji masala is convenient but the fennel and amchur oxidise quickly. Freshly ground makes a noticeable difference, especially the aroma.
- Yield: roughly 1/2 cup. Use 1–2 tsp per serving in most dishes.
Variations
- Richer, more complex — add 1 tbsp mace and a small piece of nutmeg with the whole spices before grinding. Dassana Amit's version; rounder and warmer.
- No black cardamom — skip if unavailable; the blend still works, just slightly less smoky.
Substituting with garam masala
Garam masala can be used in a pinch (1:1 ratio) but the result will be noticeably different:
- Missing: tanginess (no amchur), street-food aroma (no fennel emphasis), funk (no black salt)
- Fix: add 1/2 tsp amchur and a pinch of fennel powder alongside the garam masala to get closer
- The dish will still taste good — just less distinctly "pav bhaji"
Added Aug 31, 2026 · Updated Aug 31, 2026