4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
6 Kashmiri red chilies, less if using a spicier variety
2-inch cinnamon stick
6 cloves
4 green cardamom
1 teaspoon black peppercorns
Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the
roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a
fine powder, Store in an airtight container.
Here are other substitutions to pav bhaji masala in a pinch – Add 1 to 2 teaspoons of homemade garam
masala, 1 tablespoon of ground coriander, 1 tablespoon red chili powder, and 1 to 2 teaspoons amchur or
dry mango powder.
The best way to serve piping hot Pav Bhaji is with warm buttery rolls or buns. Dress up the dish with
diced onions, cilantro, and a squeeze of lime, to elevate the flavors. I love to serve it with a side of
spicy mango pickle or lemon pickle and roasted papad.
-Divyam Solanki