A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav means "a small bun", while Bhaaji means "vegetable". Paav Bhaji is so wholesome you can have it as a meal. Paav Bhaaji is also a hot favorite Indian street food and scores of vendors can be seen in streets all over Bombay (Mumbai) where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans. Here's a recipe for the masala (spice mix) used to make this yummy dish.
Ingredients:
- 2 tbsps coriander seeds
- 1 tbsp cumin seeds
- 4 dry red chillies
- 1/2 tbsp turmeric powder
- 1 tbsp dry raw mango powder
- 2 pods cardamom seeds removed
- 6 cloves
- 1"piece of cinnamon
- 2 star anise
- 1 tsp fennel seeds
- 2" piece of dry ginger
- 1 tbsp garam masala powder (see recipe below)
- 1/4 tsp asafetida
Preparation:
- Heat a flat pan on medium heat. Gently roast the cumin, coriander, fennel seeds, the dry red chillies, cloves and cinnamon till they turn slightly darker and begin to release their aroma. Remove from fire immediately and cool.
- Grind all the ingredients - including the garam masala powder - together in a dry coffee grinder, till a fine powder is formed. Store in an air-tight container for upto 4 weeks.
