Pav Bhaji Masala is the spice blend that turns a simple vegetable mash into Mumbai's most beloved street food. Phoran's version is hand-roasted with traditional street-food ratios — heavy on coriander, cumin, and amchur for the signature tangy-rich-buttery flavour that defines the dish. No artificial flavour enhancers. FSSAI certified.
How to Make Authentic Pav Bhaji
Boil and mash potatoes, peas, cauliflower, and carrots until smooth
Heat butter in a wide pan, sauté finely chopped onions until golden
Add tomatoes and cook until pulpy, then add 1.5–2 tsp Pav Bhaji Masala per 4 servings
Add mashed vegetables, mix well, cook on high heat mashing continuously
Finish with a generous knob of butter, chopped coriander, and lemon juice
Serve with buttered and toasted pav, raw onion, and lemon wedges
Beyond Pav Bhaji — Other Uses
Masala toast: Spread butter on bread, sprinkle masala, grill or toast
Stuffed parathas: Mix into potato stuffing for a tangy, spiced filling
Pasta and noodles: Add ½ tsp to butter-tossed pasta for an Indo-fusion twist
Roasted vegetables: Toss cauliflower, potato, or paneer with oil and masala before roasting
Bhel and chaat: Sprinkle as a finishing spice for extra depth
How Much Masala to Use?
For a standard pav bhaji serving 4, use 1.5–2 tsp. Add while cooking the tomato base so the spices bloom in the heat. Taste and adjust before serving — the masala is balanced but preferences vary.
No artificial flavour enhancers. FSSAI certified. Origin: India. Shelf life: 12 months. Storage: Airtight container away from heat and moisture.
