Homemade pav bhaji masala powder

• Produce

  • 2 Bay leaves
  • 1 Red chili, Dried

• Baking & Spices

  • 1 Cardamom, black
  • 6 Cinnamon sticks
  • 25 Cloves
  • 2 1/2 tbsp Coriander seeds
  • 1 tbsp Fennel seeds
  • 1/2 tsp Peppercorns, black
  • 1/4 tsp Salt, black

• Nuts & Seeds

  • 2 tbsp Cumin seeds

• Frozen

  • 6 Curry, leaves

• Other

  • Amchur powder (Dried mango powder - 1 tablespoons

Found on spiceupthecurry.com

Description

Directions

• Take all the spices (except curry leaves, amchur powder and black salt) in a pan. Turn the heat on low-medium.
• Roast with stirring continuously till you get nice aroma of the spices. It will take only 5 minutes. Remove it to a plate/
• In the same pan dry roast the curry leaves, you should roast them till they are crispy and free of moisture.
• Once the spices comes to room temperature, make fine powder using spice grinder or blender.
• Add amchur powder and black salt. Mix well and break the lumps of amchur.
• Then you can store them in airtight container and keep it at room temperature.