Pav Bhaji Masala

Here's a basic recipe for Roopak's Pav Bhaji Masala:

Ingredients:

• 1 Tablespoon coriander seeds
• 2 Teaspoons cumin seeds
• 1 Teaspoon fennel seeds
• 1 Teaspoon black peppercorns
• 1-2 Dried red chilies (adjust according to your spice preference)
• 4-5 Cloves
• 1-Inch cinnamon stick
• 4-5 Green cardamom pods
• 2-3 Dried bay leaves
• 1 Teaspoon turmeric powder
• 1 Tablespoon dried mango powder (amchur)
• 1 Tablespoon Kashmiri red chili powder (for color, adjust according to your spice preference)
• 1 Tablespoon dried fenugreek leaves (kasuri methi)
• Salt to taste

Instructions:

• Heat a pan over medium heat and dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cinnamon stick, green cardamom pods, and dried bay leaves until fragrant. Stir frequently to prevent burning. This process should take about 2-3 minutes.
• Once roasted, transfer the spices to a plate and let them cool down completely.
• Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
• Transfer the ground spices to a bowl and add turmeric powder, dried mango powder, Kashmiri red chili powder, dried fenugreek leaves, and salt. Mix well to combine.
• Store the Pav Bhaji Masala in an airtight container in a cool, dry place for up to 2-3 months.

This homemade Pav Bhaji Masala will enhance the flavor of your pav bhaji dish. Adjust the quantity of spices according to your taste preferences. Enjoy your cooking!