Homemade pav bhaji masala, not the market one, will give you the taste of real street food!

Homemade Pav Bhaji Masala Recipe: Everyone likes to eat street food and if it includes pav bhaji then it is a different thing. Pav-Bhaji is a famous dish of Mumbai, due to which it is also a favorite street food there. People often prefer to prepare this dish at home rather than eating it from the market. It is made by mixing many vegetables. Often people prepare and eat it on weekends. Now at that time, if you do not have pav bhaji masala in your house, then it becomes a problem. Therefore today we have brought the solution to your problem. We are going to tell you how to make pav bhaji masala very easily at home. It is very easy to make it. So let us know about the method of making homemade masala.

Material

• 5 large cardamoms
• 2 cinnamon sticks
• 8- 10 whole dry red chillies
• 5 teaspoon black pepper
• 6 cloves
• 3 spoons fennel
• 2 teaspoon dry mango powder
• 5 teaspoons whole coriander
• 2 teaspoon cumin

Method of preparation

• First of all heat a pan. Now add 5 spoons of whole coriander and 8-10 dry red chillies and fry well.
• When both of them are roasted well, take them out in a plate. Now add 5 spoons of black pepper and 5 big cardamoms in the same pan and fry the spices till the aroma comes out.
• Now take them out in a plate. Then add 2 cinnamon sticks and 6 cloves in the same pan and fry them in the same way.
• After this, add 3 spoons of fennel and 2 spoons of cumin seeds in the same pan and fry them. Then take out all the spices in a plate and cool them.
• Now put 2 spoons of dry mango powder in a big plate and mix all the roasted spices in it with a spoon.
• After this, put the mixed spices in a mixer jar and grind them well until they become coarse.
• Your homemade pav bhaji masala is ready. Keep these spices sealed in an air tight container.
• You can use this spice for six months.

How to increase the shelf life of spices

• Keep spices away from heat. The spices start spoiling quickly due to heat. Therefore, keep homemade spices away from hot places.
• Always keep homemade spices sealed in an air-tight container. Because the natural aroma of spices goes away due to exposure to air and adding spices to the food does not bring out that taste. Therefore keep it in an airtight container only.
• There should never be moisture in the spices. Because due to moisture the shelf life of spices reduces.
• Sometimes the heat of the sun can also spoil the spices. Therefore always store spices in a dark place. Keep in mind that spices should never be exposed to direct sunlight.

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