Pav bhaji is a special blend of spices used to prepare the dish of the same name, a typical street food dish with rather ancient origins; in fact, it seems that the recipe was invented in 1860 in Mumbai.

To prepare your Pav bhaji masala you will need:

Cumin seeds, 2 cardamom seeds, 1 star anise, 4 green cardamom, 3 tablespoons coriander, 1 tablespoon fennel seeds, 5 chillies (seedless), 1 teaspoon black pepper, a cinnamon stick, 10 cloves and mango powder. The spices should be roasted in a frying pan or oven whole, allowed to cool and only then ground.

If you use a blender or mixer, you have to be especially careful not to let the temperature rise too high while processing the spice mixture. You can store your masala in an airtight glass jar for at least two months.