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+ servings

Homemade pav bhaji masala powder




  • 4 tablespoon coriander seeds
  • 2 tablespoon cumin seeds
  • 10-12 Kashmiri red chilli
  • 3 black cardamom (discard skin and use seeds)
  • 2 inch cinnamon
  • 10 cloves
  • 2 teaspoon peppercorn
  • 1 teaspoon fennel seeds (saunf)
  • 2 tablespoon amchur
  • 2 teaspoon garlic powder
  • 1 teaspoon nutmeg powder
  • 1 teaspoon black salt


  • Heat a pan and dry-roast red chilli until they puff up and become crisp. Set aside
  • Next, add coriander seeds and cumin seeds in the same pan. Dry-roast until they are aromatic and golden
  • To the same mixture, add seeds of black cardamom, cinnamon, cloves, peppercorn, and fennel seeds. Roast for a further one minute
  • Set everything aside and let it cool down completely
  • Grind into a fine powder in a blender or mixie
  • Once the whole spices are ground, add the powdered spices to the blender (amchur, garlic powder, nutmeg powder, and black salt)
  • Blend for a few seconds so that everything combines well
  • Store in an air-tight container