1/2 Teaspoon of Pav Bhaji Masala

Pav Bhaji Masala


India   -   Pav Bhaji Masala
Makes:
Effort:
Sched:
DoAhead:  		 7 T
**
30 min
Yes		 This masala is used by street vendors making Egg Bhurji (Scrambled Eggs), while Garam Masala is most used in homes.




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1
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2-1/2
4
2
2-1/4
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1-1/2
1
8
1/2
3
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1
1/2
2
1/2
ar
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T


in
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T
T

T

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t
t
T

-- Dry Toast A
Star Anise
-- Dry Toast B
Coriander Seed
Red Chili, dry (1)
Black Cardamom (2)  
Cinnamon (3)
-- Dry Toast C
Cumin Seed
Fennel Seed
Cloves
Peppercorns
Green Cardamom
------------
Bay Leaf
Ginger Powder
Amchur Powder (4)
Black Salt (5)
Chili Powder (opt 6)
Make:   -   (30 min)
  1. So they will be ready together, mix the Dry Toast B items, and also the Dry Toast C items.
  2. In a dry pan toast STAR ANISE over moderate flame until aromatic. Remove to a plate to cool.
  3. Place all Dry Toast B items Into the dry pan. Toast stirring over moderate heat (no hotter than 380°F/195°C) until aromatic. Pour out onto the cooling plate.
  4. Place all Dry Toast C items into the dry pan. Toast stirring over moderate heat (no hotter than 380°F/190°C) until aromatic. Watch the Cumin carefully. When it has darkened some, pour out onto the cooling plate.
  5. When all spices are well cooled, grind in a Spice Grinder or Mixie until a fine powder.
  6. In a sealed jar away from heat and sunlight, this mix should be good for 6 months.
NOTES:

  1. Dry Chili:

      The common Japones will do fine. This few will not make the result very hot.

  2. Black Cardamom:

      This should be one of the Indian type which is much smaller than the Chinese type. Use both the Black Cardamom and the Green Cardamom whole. For details see our Cardamom page.

  3. Cinnamon:

      This should be Real Cinnamon (Ceylon Cinnamon), not the hard thick Cassia Bark common in the U.S. - real Cinnamon can be found on Mexican spice racks. For details, see our Cinnamon / Cassia page.

  4. Amchur:

      [Amchoor]   This is dried unripe mango, widely used as a dry souring agent. It is available both as dried powder and as dried slices. For details see our Amchur page.

  5. Black Salt:

      This is a distinctly flavored salt used in many ways in India. If you can't get it use regular salt. For details see our Black Salt

  6. Chili Powder, Red:

      This is optional and up to your own best judgement. Any quantity of any variety, from mild to hot, can be used. For details see our Chile Powders & Flake page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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