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!
- 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
- 1 1/2 Tbsp. turmeric powder
- 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.
- 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.
- 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.
- Now put into a clean, dry jar/air-tight container and store in a cool, dry place.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|