If you’re from Mumbai, you know how delicious an aloo-based pav bhaji from a restaurant is on a warm, butter-toasted bun. It’s a definite ‘hit!’ Did you know, however, that you can make restaurant-quality pav bhaji at home? You only need a good pav bhaji masala powder.
To make a good pav bhaji dish, you need fresh and high-quality vegetables that tenderise easily and have a great texture when cooked. But, because flavour is important, you’ll need an excellent masala powder blend, because cooked vegetables, even when seasoned with salt, have a bland flavour.
That’s when the pav bhaji masala powder comes into play. However, any pav bhaji masala powder will not suffice; you must use a high-quality powder. This is why this section goes into great detail about some of India’s best pav bhaji masalas.
The unique blend of ingredients in MDH pav bhaji masala makes it one of the best pav bhaji masala powders in India. Coriander, chilli, cumin, dry mango powder, cardamom seeds, black pepper, salt, fennel, cinnamon, dry ginger, bay leaf, cloves, star anise, caraway, nutmeg, and mace are among the ingredients.
They are processed in cutting-edge technology facilities. All of the equipment is sanitary. This ensures that customers only consume the best pav masala available. To ensure the highest quality, only the freshest ingredients are used. The ingredients are meticulously sorted and cleaned. This ensures that the final product contains only the highest quality ingredients. Before being used, each ingredient is subjected to a stringent quality control. It is also used in the proper quantity in the finished product.
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