The Bafat Powder (also pronounced as ‘bafad) is a must-have blend of spices in every Mangalorean (especially Catholic) home. Especially those who regularly prepare & relish the ‘Dukramaas‘ (Pork Bafat style) – which is probably the easiest and most delicious (especially when reheated on the second and third day) preparation which requires minimal effort (only chopping of ingredients can take a while depending on how much you make).
Bafat powder can be made and stored for a year or more and is available in most Mangalorean stores & Goan ones too which stock it up, but the home made version scores better any day as it is fresh & fragrant when stored well. It is so versatile that the powder minus the garam masala (see note at the end) can be used to prepare fish curries in a jiffy. I have used this powder which my mother-in-law prepares in abundance for all dishes ranging from Chicken sukka (Chicken with dry coconut), Chicken curry, fish curry and vegetable sukka (vegetable stir fry with grated coconut). It is probably the one item that 99% of Mangaloreans have it on their list of ‘items to buy when they visit Mangalore from abroad so shops such as Konkan Traders, Don Stores & Costa Bakery stock it up in abundance the whole year through.
Although one can replace the Bafat powder with regular chilli powder, turmeric & coriander powder – the result is never as perfect as when the original Bafat is used. Like they say, originals should be left untouched…
Recipe Source: My Mum-in-law
- 150gms Kashmiri chillies
- 400gms Long red chillies (also called as ‘Kumta’ & ‘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) (If you can manage to use dried pieces of Turmeric (haldiche kudke), it is even better)
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required
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.