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Bafat Powder Recipe

   
 

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     Bafat Powder

Category   Sauces
Sub Category   None
Servings   1.5 kg

Ingredients
150gms Kashmiri chillies
400gms Long red chillies (also called as 'Kumta' and 'Kumti' mirsaang in Konkani) see note below
200gms Short red chillies (also known as Madrasi chillies)
500gms Coriander (dhania)
40gms Cumin (jeera)
25gms Peppercorns (miri/kali mirch)
50gms Turmeric Powder (haldi)
 

Instructions
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required
Note- 1. If the Kumti chillies (long ones) are unavailable, just use Kashmiri chillies instead (ie increase it to a total of 550gms instead of 150gms). However, the short red chillies are very important to achieve the desired spiciness & fragrance of the Bafat powder 2. This recipe is for the Bafat powder without the garam masala (cloves & cinnamon), hence it is very versatile and can be used for fish/veg preparations which do not require garam masala. When you use it for meat preparations such as Pork, add about 4 cloves and 1 inch piece of cinnamon for every 1kg of meat.
Note- Bafat/Baffat/Bafad Powder by the way is similar (in terms of versatility) to the Goan Rechad Masala and the East Indian Bottle Masala - A blend of spices used in a variety of preparations.
Serving Suggestions
Can be made and stored for a year in airtight container


Originally Submitted
3/26/2017





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