• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Sinamon Tales

by Monika

  • Home
  • Recipe Index
  • About
  • Work with Me
  • Media Mentions

Pav Bhaji with Homemade Pav Bhaji Masala

Pav Bhaji is a popular street food across India, especially in the West and when you make it with some homemade pav bhaji masala, you just can’t resist it!

Some days ago, when I was craving for an authentic Pav Bhaji, I posted on my FB Page asking which is the Pav Bhaji Masala which people prefer! There were a variety of responses and it seems like there was a divide between MDH and Everest. With both the parties backing their masala as the best, I must admit I got a bit confusion. Then Smitha came and said she makes her own Pav Bhaji Masala. This made me think why not try that. So I exchanged a couple of messaages with her and then went on to google to do some surfing and set out to make my own homemade pav bhaji masala.

homemade pav bhaji masala

 

I have always been a sucker for home made and fresh stuff. Long ago I moved to fresh homemade sambhar powder and there has been no looking back ever since! It is a standard way of making sambhar at our house most  of the time. So when I read about the fresh pav bhaji masala, I had a strong feeling its going to be the same way as the sambhar powder. Make it fresh and gobble it up!

 

 

I served the pav bhaji with some freshly baked pav at home using the dinner roll recipe. 

While browsing the net for some more pav bhaji tips, I saw a video which was shot at a pav bhaji vendor at Chowpatty, Mumbai. The vendor said while heating the pav for the bhaji, add a little bit of pav bhaji masala in the butter. I followed this tip and the difference it made was so huge to the final dish! I think, with this, I have finally found my perfect pav bhaji in Bangalore and yes, its served at my house now.

 

 

Source – Many recipes combined into one.

Pav Bhaji with Home Made Pav Bhaji Masala

Pav Bhaji is a popular street food across India, especially in the West and when you make it with some homemade pav bhaji masala, you just can't resist it!
Print Recipe Pin Recipe
Course Breakfast, brunch, Main Dish
Cuisine Indian

Ingredients
  

For Masala

  • 4 cardamoms Black
  • 1/4 cup coriander seeds
  • 1/8 cup cumin seeds
  • 1/8 cup black pepper Whole
  • 2 tbsps seeds Panch Phoran
  • 6 chillies Whole (red dry)
  • 5 and 1/2 inchs cinnamon pieces
  • 2 tbsps mango powder Dry
  • 1 tsps nutmeg grated or powder
  • 1 tsp salt black

For pav bhaji

  • 4 potatoes boiled and mashed
  • 6- 7 tomatoes large chopped
  • 2 onions large finely chopped
  • 1 capsicum finely chopped
  • 1 cup cauliflower grated
  • 1 cup green peas boiled and mashed
  • 1 tbsp ginger garlic paste
  • 3 tbsps pav bhaji masala freshly made
  • 1 tbsp mirchi deggi (for the color)
  • to taste salt
  • 2 tbsps butter

Instructions
 

  • Dry roast all the whole masalas till they are nice and fragrant, turn down the gas and add the powder masalas to the it. Roast for another minute and turn off the gas.
  • Let it completely cool and then grind to a powder and your fresh pav bhaji masala is ready! Yup its so easy and after all this, why would anyone want to buy it?
  • Now that my pav bhaji masala was ready, guess what I did next?Yes 100% marks to those who guessed that I made pav bhaji of course and if any of you were thinking something else, go get your brain checked 😉
  • In a pan, heat some butter, add onions to it and fry till they become nicely brown and translucent.
  • Add the ginger - garlic paste, saute for one minute and add half the tomatoes.
  • Stir fry till the tomatoes are nicely done and the butter starts leaving the sides.
  • At this stage put all your vegetables and add water so that all of them are nicely immersed in water.
  • Add one tbsp of butter and bring to a boil and let it simmer on medium flame for about 15 minutes.
  • Using a potato masher, mash your vegetables nicely, add the chilli powder, the pav bhaji masala and roast for 2 minutes.
  • Add the rest of the tomatoes, mix and let it cook for about 15 more minutes stirring occasionally. If you like your bhaji really mashed, keep mashing it as you stir.
  • Your bhaji is now ready.

Notes

 
 
 
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

Related

Tweet
Share7
Pin12
19 Shares

Appetizers & Sides// Breakfast & Brunch// Kid-Friendly// Street Food Series// Tea Time Snacks16 Comments

« Highway On My Plate at Bak Bak Bar
Chef’s Table/Kitchen – Stefan Borchardt, Mövenpick »

Comments

  1. ladynimue says

    February 26, 2013 at 7:13 pm

    superb !
    I had home made pav bhaji and after reading this , I am craving again 😀

    Reply
  2. Hrishi says

    February 27, 2013 at 3:48 am

    Ah thank you, Mom was looking to make the masala in the house herself. So this recipe for it will come very handy 🙂

    Reply
  3. Smita says

    February 27, 2013 at 4:43 am

    wow!!! So u tried it 🙂

    Good good!!! It is look good & yummy!

    Reply
  4. Ashwathy says

    February 27, 2013 at 6:08 am

    Been meaning to make pav bhaji at home. Definitely need to try this. Thanks! 🙂

    Reply
  5. vinicooksveg says

    February 28, 2013 at 8:36 am

    Home-made pav bhaji masala! Totally a worth try. Thanks for sharing!

    Reply
  6. Aparna says

    March 1, 2013 at 3:54 pm

    This pav bhaji pic has been my morning entertainment on a certain page for a few days, as you know ;). It looks amazing, and you make it sound simple. A must try for me soon!

    Reply
  7. Ruth DSouza says

    March 2, 2013 at 1:20 pm

    Looks great Mon! An inspiration to make my own masala!

    Reply
  8. manda says

    March 11, 2013 at 4:24 pm

    vry good

    Reply
  9. charmaine saldanha says

    April 1, 2013 at 6:03 am

    what on earth are panch phoran seeds. where is it avaialble? is there some substitute? The rest seems easy enough and I am going to make it – inlcuding the bread 🙂

    Reply
  10. Manisha says

    July 8, 2013 at 5:48 pm

    hi Monica…the quantity of masala u prepared is only for one time usage i mean whole masala is used for single bhaaji …please reply

    Reply
  11. monikamanchanda says

    July 9, 2013 at 11:04 am

    no it will make more masala but I can be stored in a airtight container for upto a month

    Reply
  12. monikamanchanda says

    July 9, 2013 at 11:04 am

    http://en.wikipedia.org/wiki/Panch_phoron is a bengali mix of spice http://en.wikipedia.org/wiki/Panch_phoron

    Reply
  13. Samjeeta Mukerjee says

    July 22, 2017 at 9:58 am

    When to boil the veggies & put in the onion masala?

    Reply
    • monika says

      August 1, 2017 at 3:19 am

      The vegetables are pre boiled and it is mentioned in the post on when to add !

      Reply
  14. vasant says

    November 13, 2020 at 8:22 am

    i was very comfortable while repeating this recipe at my kitchen i think i made it up to the mark. thank you for this recipe.

    Reply
  15. vasant says

    November 13, 2020 at 8:24 am

    I was very comfortable while performing this recipe at home , following your blog. thank you so much i think i made it up to the mark.

    Reply

Leave a Reply Cancel reply

Get my new books on Salad in your inbox. Subscribe now

About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Hosted by WPfog