The spice blend that defines pav bhaji — tangy, aromatic, and distinctly different from garam masala. Three things set it apart from a standard garam masala: amchur (souring agent), fennel (sweetness and street-food aroma), and optionally black salt (the sulphurous funk that makes it smell unmistakably like pav bhaji). Kashmiri chilli gives color and mild heat without dominating the flavor.
Ingredients
Whole spices (dry-roast and grind)
- 3 tbsp coriander seeds
- 2 1/2 tbsp cumin seeds
- 1 tbsp fennel seeds (saunf)
- 1 tbsp black peppercorns
- 10 dried Kashmiri red chillies, stems removed
- 1 × 2-inch cinnamon stick
- 10 cloves
- 2 black cardamom pods
- 1 star anise
- 2 bay leaves
- 4 green cardamom pods
Pre-ground powders (stir in after grinding — do not roast)
- 1 tbsp amchur (dried mango powder) — the key souring agent
- 1 tsp turmeric powder
- 1/2 tsp dried ginger powder
Optional — changes the character significantly
- 1/2 tsp black salt (kala namak) — adds the sulphurous, funky depth that defines street-style pav bhaji. Without it the blend is cleaner and more versatile; with it, distinctly "Mumbai pav bhaji". Add after grinding and taste before storing.
Optional — for more heat
- 2–3 extra dried red chillies (not Kashmiri — use regular byadgi or guntur) added with the Kashmiri chillies during roasting
Method
Toast
- Heat a wide, heavy-bottomed pan over low heat — no oil.
- Start with star anise alone for 30 seconds (it burns fast). Remove and set aside.
- Add coriander and cumin seeds. Toast 2–3 minutes until aromatic.
- Add fennel, bay leaves, peppercorns, cinnamon, cloves, and both cardamoms. Toast together 2–3 minutes, stirring continuously.
- Add Kashmiri chillies last — toast until they puff up slightly, about 1 minute. They color quickly so watch carefully.
- Add star anise back in. Spread everything on a plate and cool completely — at least 10 minutes. Grinding warm spices dulls the aroma.
Grind
- Grind cooled whole spices to a fine powder. Work in short pulses to avoid heat buildup.
- Transfer to a bowl. Stir in amchur, turmeric, and ginger powder.
- If using black salt, add it now and stir through. Taste — it should be tangy (amchur), aromatic (fennel, star anise), and have that characteristic pav bhaji depth.
- Adjust amchur if it needs more tang.
Store
- Transfer immediately to a clean, dry airtight glass jar.
- Label with the date.
Storage
- Room temperature (cool, dry cabinet): 3 months before fennel and star anise start fading.
- Refrigerator: up to 6 months.
- Always use a clean, dry spoon. Keep away from steam.
Notes
- Kashmiri vs regular chilli: Kashmiri gives vibrant color with mild heat. If you want more heat, add regular dried red chillies alongside — don't replace the Kashmiri ones or you'll lose the color.
- Black salt: adds the sulphurous, eggy note that makes street-style pav bhaji smell unmistakable. It's polarising — some find it essential, others prefer without. Start with 1/4 tsp and increase to taste.
- Yield: roughly 1/2 cup. Use 1–2 tsp per serving in most dishes.
Variations
- Richer and warmer — add 1 tbsp mace and a small piece of nutmeg with the whole spices. Rounder, deeper flavor profile.
- Simpler version — skip black cardamom, star anise, and bay leaves. Loses some complexity but still very good.
Substituting with garam masala
Garam masala can be used in a pinch (1:1 ratio) but the result will taste noticeably different:
- Missing: tanginess (no amchur), street-food aroma (no fennel emphasis), funk (no black salt)
- To get closer: add 1/2 tsp amchur and a pinch of fennel powder alongside the garam masala
- The dish will still taste good — just less distinctly "pav bhaji"
Added Aug 31, 2026 · Updated Oct 26, 2026