By: Nikita Nikhil
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The heart of the buttery pav bhaji lies in its delicious and spicy bhaji. This taste comes from an essential spice mix made with simple kitchen ingredients. Here's how to make it.
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You need 2 tbsp dhaniya seeds, 1 tbsp jeera, 1 tbsp saunf, 4-5 laung, 1 small daalchini, 1 tsp kali mirch, 4-5 Kashmiri red chilli, and 1 black elaichi.
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In a pan on low heat, dry roast dhaniya seeds, jeera, saunf, laung, daalchini, black elaichi, kali mirch, and red chillies until aromatic.
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Once roasted, let the spices cool completely. This will ensure that the powder turns out to be fine and has an even texture after grinding.
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Once cooled, transfer the spices to a blender. Pulse them at first and then grind them into a fine powder, making sure all of it is evenly ground.
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Store your homemade pav bhaji masala in an airtight container. Keep it away from sunlight, in a cool, dry place. Use it to make tasty pav bhaji at home.
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For an easy recipe of Pav Bhaji, click here:
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