Updated: Jul 5, 2020
Preparation and Cooking Time: 45 mins.
500 grams Dry Onions
4 Whole Dry Coconut (Copra)
250 grams Coriander Seeds
250 grams Dry Red Chillies
50 grams Dagad Phool (Black Stone Flower)
25 gram Bay Leaf
25 gram Star Anise
25 grams Black Cardamom
25 grams Black Peppercorns
25 grams Cinnamon
25 grams Cloves
25 grams Nagkesar (Mesua ferrea)
25 grams White Poppy Seeds (Kaskas)
25 grams Black Mustard Seeds
10 grams Fenugreek Seeds
25 gram Dry Ginger Powder (Sunth)
25 grams Turmeric Powder
Grate the coconut and roast in a pan to a light brown colour, keep aside and cool down.
In a pan dry roast everything well for 3-4 minutes. Transfer the mixture into another bowl and let it cool down.
In a pestle and mortar crush till it’s ground coarsely, then grind everything into a fine powder.
Transfer the powder to an airtight jar.
Pav bhaji Masala is ready to use.
NB: This powder should last for 12-18 months.