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Bafat - The Versatile, Traditional Mix
Enjoyed in Mangalorean Cooking

Bafat (baffat) is an easy-to-make blend that is popular in Indian cooking. It's often used to season and flavour pork, but I find it works well with other meats and also makes an excellent general seasoning for many more of your home cooked dishes. (See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 10 tablespoons)

4 tbsp coriander seeds
3 tbsp hot chili powder
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp mustard powder
2 tsp turmeric powder
2 tsp garlic powder
2 tsp ginger powder
2 tsp whole cloves
1 x 3 inch piece cinnamon
20-30 dried curry leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

• Break up the cinnamon and chop the peppers (so they fit in your grinder)

• Grind the cinnamon and pepper pieces along with the peppercorns, cumin, coriander seeds and cloves

• Sieve into a bowl

• Stir in the ginger, garlic, mustard and turmeric powders

• Crumble in the curry leaves and stir again

Store your Indian masala in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.

Ingredient Note: The recipe below uses a few whole spices as these will add the best flavours. If you don't have them all whole, just use pre-ground powders and reduce the amount  the recipe requires by half. For example, 2 tablespoons of coriander seeds equal 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above bafat masala powder. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

Click here to Subscribe to my Youtube Channel
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Toasting and Grinding Tips:

Homemade Bafat Masala

Note: As you've gone to the effort of making your own, I do recommend dry toasting the pepper pieces and other whole ingredients before grinding.

The heat from the toasting releases the most wonderful flavours and fabulous aromas.

Click here for tips, photos and a video of how to toast and grind ingredients. (Link opens in new window)

After Making Your Bafat Masala You May Like to Try...

Pumpkin Spice - Fab Flavours For All Pies Puddings and Desserts

A Homemade Popcorn Flavouring With a Cajun Twist!

A Collection of Spice Blends For Fabulous Home Cooking

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