Bafat (Bafad) Masala Mangalorean Spice Mix

Dried chili
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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 750g spice (22 portions)
Nutritional Guidelines (per serving)
18 Calories
1g Fat
3g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 750g spice (22 portions)
Amount per serving
Calories 18
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A bafat is a hot, tangy Mangalorean curry spice mix. Once you make up this basic powder, you can use it in several different dishes. Store in a clean, dry, airtight 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 22 lbs/10 kgs of meat or 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.


  • 500 ​grams Kashmiri red chilies
  • 10 grams dry red chilies
  • 10 tablespoons coriander seeds
  • 5 tablespoons cumin seeds
  • 1 tablespoon cloves
  • 3 x 2" pieces cinnamon
  • 2 tablespoons peppercorns
  • 2 tablespoons black mustard seeds
  • 1 1/2 tablespoons turmeric powder

Steps 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.

  3. 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 all the spices, mix the powder well to blend.

  4. Put into a clean, dry, airtight container and store in a cool, dry place.