The irresistible flavours of Indian cuisine are built on a strong foundation of masalas. Different types of spice mixes are what lend regional delicacies their distinctive aroma and make them stand out. Can you even imagine your favourite Indian foods without spices? We sure can't! Today, we're going to introduce you to a special masala you might not have heard of. It is called Bafat Masala and it originates from the western part of India. Whether you're looking for new ways to spice up your dishes or simply in the mood for something different, this spic blend is here to make your life masaledar!
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What Is Bafat Masala?
Bafat Masala is a traditional spice mix used in Mangalorean and Goan cuisines. This pungent blend of spices is especially featured in recipes for non-vegetarian delicacies. It looks like a dry, fine powder that is dark orange in colour. Red chillies, coriander seeds, cumin seeds and turmeric powder are some of the key ingredients. Other spices may or may not be included according to personal preferences/ family traditions.
How To Use Bafat Masala?
The most common (traditional) use for Bafat Masala is for making a pork curry-like dish known as "dukra maas" or simply "bafat." But that is not the only application. This masala would also suit other curries or gravies with chicken, mutton, fish, etc. The heat and robust flavours of the spices are sure to take any dish to the next level. You can choose to use Bafat Masala to spice up vegetarian curries and stir-fried foods as well.
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How To Make Bafat Masala At Home | Quick And Easy Recipe For Bafat Masala
Among Mangalorean and Goan communities, each household has its own version of this masala - and this is also just one way of making it. You need to first heat a thick-bottomed pan. On low flame, dry roast coriander seeds, cumin seeds, dried Kashmiri red chillies, cinnamon sticks, peppercorns, cardamoms and bay leaves. You may choose to use Byadgi chillies as well (in this case, skip the red chilli powder added later). Saute the ingredients well and then turn the gas off. Add chilli powder and turmeric powder to the spices. Combine thoroughly and allow the mixture to cool. Later, grind it until you get a fine powder.
Take care to store this masala in an airtight container and then keep it in a cool, dry place. It is recommended to use a glass container instead of a plastic one.
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About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.