Bafad Masala - Bafat Masala - Mangalorean Spice Mix

Close-Up Of Dried Chili
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 750g spice (22 portions)
Ratings (7)

A bafat is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry airtight jar/ container in a cool, dry place. Ideally, bafat masala should not be stored for more than a month as it loses its potency.

This recipe makes enough masala to cook approximately 10 kgs/22 lbs of meat/fish. Don't be alarmed at the amount of chili in the recipe, as most of it is the not-so-hot Kashmiri chili which is used for the color it imparts!

What You'll Need

  • 500 ​g. Kashmiri red chilies
  • 10 g. dry red chilies
  • 10 Tbsps. coriander seeds
  • 5 Tbsps. cumin seeds
  • 1 Tbsp. cloves
  • 3 x 2" pieces cinnamon
  • 2 Tbsps. peppercorns
  • 2 Tbsp. black mustard seeds

How to Make It

  1. Heat a heavy-bottomed pan or griddle on medium heat. Put the chilies (both kinds) on it and roast for 2 to 3 minutes, stirring often. Make sure the kitchen is well-ventilated. Remove from the pan.
  2. Now put all the other ingredients on the pan together - except the turmeric powder - and roast for 3 to 4 minutes, stirring often. The spices will become aromatic when they are done. Remove from heat and mix all ingredients together in a large bowl.
  1. Grind them a little at a time in a clean, dry coffee grinder. Put each batch into another bowl as you finish grinding. When you have ground the whole lot of spices, mix the powder well to blend.
  2. Now put into a clean, dry jar/air-tight container and store in a cool, dry place.