Pav Bhaji Masala

Pav bhaji is a Mumbai street dish of potatoes, cauliflower, peas, peppers and tomatoes cooked down and mashed on a large griddle with plenty of butter, then served with soft bread rolls called pav. Pav bhaji masala is the blend that gives it its flavour: chilli, coriander, cumin, fennel, amchoor, black salt and warm spices, tangy and slightly smoky.

The masala is also used for tawa pulao, masala toast, Bombay sandwiches and spiced potato fillings. Blends vary a little in heat, so start with the amount on the pack and add more at the end. A small pack is enough for several family meals, since a couple of tablespoons flavours a large pan.

Cook the vegetables until soft, mash them in the pan with butter and onions, then add the masala and more butter and cook until the mixture looks glossy. Toast the pav on the same griddle with butter and a sprinkle of masala. See chaat masala for other street food blends, vegetable masala for sabzi, and the full masalas collection.