Pav bhaji, a beloved Indian street food, has transcended regional boundaries to become a culinary sensation with a global following. This delectable dish offers a symphony of flavours, blending spiciness, softness, and a hint of zest.
History Of Pav Bhaji
Evolved in the streets of Mumbai, pav bhaji gained importance as a humble snack among the people of the city as well as across India. In the 1850s, Pav Bhaji was considered a quick, easy, and affordable meal for textile meal workers. Today, the dish has earned a position in people’s hearts globally. Its addictive taste lies in the blend of spices and the buttery pav that accompanies it. However, it’s the pav bhaji masala that adds extra flavour to the dish.
The heart of pav bhaji lies in its carefully selected ingredients. The primary component is a medley of vegetables, including potatoes, peas, carrots, bell peppers, and sometimes cauliflower, which are boiled and mashed to form a rich, flavourful base. This base is then spiced with a blend of aromatic masalas, also known as pav bhaji masala. A generous dollop of butter or ghee adds an indulgent, creamy texture to the dish. This spicy, tangy concoction is skillfully complemented with soft, buttered pav, or bread rolls, roasted on the same griddle.
The specialty of pav bhaji lies in the masala used. You can easily recreate the restaurant-style pav bhaji at home with the blend of masala that is incorporated into the dish. Though several brands offer ready-made pav bhaji masala, their authenticity is uncertain. In this article, we’ll guide you through the process of making pav bhaji masala at home.
3 Tips For Storing Homemade Pav Bhaji Masala
Opt For Glass Jars
Glass jars are ideal for storing spices. They prevent moisture from seeping in and maintain the masala’s flavour. Glass is an inert material that doesn't react with the spices and aromatics in the masala, ensuring that its flavours and potency are preserved over time.
Banish Moisture
The masala should be kept away from moisture to maintain its quality and longevity. Moisture can cause the spices to clump together, leading to a loss of texture and flavour as they absorb the water. When moisture infiltrates the masala, it also promotes the growth of mould and bacteria, rendering it unusable and potentially harmful.
Cool And Dry Storage
Storingpav bhaji masala in a cool and dry storage environment is essential to preserving its freshness and flavour. The blend of spices that make up pav bhaji masala is sensitive to temperature and humidity. Exposure to heat and moisture can cause the spices to lose their potency, clump together, or even spoil. In a cool and dry setting, these spices remain in their ideal state, retaining their aromatic qualities and vibrant flavours.
How To Make Homemade Pav Bhaji Masala
Crafting pav bhaji masala not only leads to enhancing the taste but also ensures the quality of the dishes that go into the dish. Moreover, store-bought masalas can contain additives and preservatives, which can alter the flavours you want. Making it at home allows you to have full control over the ingredients, thus making it more flavourful.
Ingredients
- 10 whole dry Kashmiri red chillies, broken into pieces
- ¼ cup coriander seeds
- 6 cloves
- 2 tablespoons of cumin seeds
- 1 ½ teaspoons fennel seeds
- 1 stick of cinnamon
- 4 black cardamoms
- 1 tablespoon turmeric powder
- 2 tablespoons of dried amchur powder
- 1 tablespoon black salt
- 1 tablespoon freshly ground black pepper
Method
- In a broad non-stick pan, dry roast Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon, and cardamon on medium heat for 3 minutes.
- Remove and cool completely.
- Blend in a mixture along with all the remaining ingredients till smooth.
- Strain the mixture using a sieve.
- Store it for use.