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EveryMasala

Regional blends

Pav bhaji masala

A tangy, mild blend of dried mango, cumin and coriander for Mumbai's mashed vegetable and bread dish.

Pav bhaji masala seasons the street dish of Mumbai made from mashed vegetables fried on a flat griddle and eaten with buttered rolls. The blend is brighter and sourer than garam masala.

What goes in

Coriander seed: 27%27%Cumin: 20%20%Amchur: 13%13%Fennel: 13%13%Red chilli: 13%13%Cinnamon: 7%Clove: 7%15parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Toast Dry roast the coriander, cumin and fennel gently.
  2. Step 2: Toast Add the whole chilli, cinnamon and clove for a short time.
  3. Step 3: Rest Spread everything out to cool.
  4. Step 4: Grind Grind to a fine powder.
  5. Step 5: Blend Mix in the amchur powder after grinding.
  6. Step 6: Store Store in a jar and use within a few months.
  7. Coriander seed: 27%27%Cumin: 20%20%Amchur: 13%13%Fennel: 13%13%Red chilli: 13%13%Cinnamon: 7%Clove: 7%
    Finished Pav bhaji masala, by share.

Taste

It tends to include dried mango powder, dried pomegranate seed, cumin, coriander, fennel, cinnamon and dried red chilli. Brands differ in how hot and how sour they are.

Cooking

It is added with butter to the griddle, where tomatoes and vegetables are mashed together. It is a well-known example of a blend made for one dish.

Where it is used

Pav bhajiMasala pavSpiced potatoes

The spices in it

AmchoorSour.FennelSweetness.CorianderBase.CuminThe dried seed of a small parsley-family herb, used whole or ground in many world cuisines.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.CinnamonThe dried inner bark of Cinnamomum trees, prized for its sweet warmth and essential oil.CloveThe dried flower bud of a tropical tree, prized for its intense warmth and numbing bite.

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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