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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Bafat Pito | Bafat Powder ~ Mangalorean Catholic Style Blend of Spices

May 18, 2011

Bafat Pito | Bafat Powder ~ Mangalorean Catholic Style Blend of Spices

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There are some incidents in life that completely change your life. The birth of a child is one of the most important of such incidents – I am no different from the millions of moms out there whose lives take a 360 degree turn when their babies are born. I dont have to get into the details of how things pick up from there on. For most of us lucky (or unlucky) ones who quit our jobs because supportive spouses do all the toiling & converting sweat into money and being the bread winners, life throws the next big question – What next? How do I keep myself occupied and sane while being at home 24x7x365? How do I get my creative juices flowing apart from having to entertain a toddler (besides being the official cook, driver, nanny, maid, in-house doctor, teacher, story teller)? How do I entertain myself apart from having intelligent conversations with a 2 yr old? Well, these questions brought me to Blogger – thanks to my husband who gave me a gentle push & said I had it in me to write to entertain myself if not anyone else. Ha ha! So well, that’s how I started to blog and although things didn’t quite pick up initially, I went back to it time & again.
Over a period of time I realised that blogging was not just about being hooked on to the computer (that by the way is a choice you make) but it is also about learning fabulous things on the internet (new technology et al) and of course making new friends. The best part is catching up with some who you never thought you’d ever meet again (even if that means just virtually) and seeing the world through their eyes. Food, history and travel make up most of my reading material and what better than to read about them through the blogs of people known to you? Most of my favourite blogs are by friends (even those I’ve known but not personally) – all of which are listed on the panel on the right – Thank you dear fellow Mangaloreans/Bloggers for sharing so many special things about those things dear to you.
My post will be incomplete if I do not mention my dear readers who send me mails & comments of appreciation & encouragement. Thank you, it just makes writing worthwhile! A special thank you to my dear reader Cynthia, from whom I received my first mail and who never fails to drop me a note to express what she feels about each of my posts. This one is specially for you…Pin

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…

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Bafat Powder

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Recipe Source: My Mum-in-law
Yield: Approx one and a half kilos

You Need:
  • 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)

Method:
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.

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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. A Mangalorean Catholic housewife worth her salt cant do without the Bafat Powder!
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Filed Under: All Posts, Mangalorean Recipes, Preserves, Spice Blends & Curry Pastes Tagged With: Bafad Powder, Bafat, Bafath Powder, Catholic Cuisine, Mangalorean Masala Powders, Mangalorean Specials, Masala Powders

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Comments

  1. Priya says

    May 18, 2011 at 7:16 am

    Quite a new masala powder for me, never heard about this, am very happy to learn many mangalorean dishes from ur space Shireen..

    Reply
    • Ana says

      September 14, 2022 at 2:01 am

      I miss mangalorean food, thanks to you, i always refer your blog for those mangalorean dishes. I always would buy from St. Anthony’s mill milagres, nadat powder, and never to miss chicken masala powder. I wanted to know as in your receipe you have not added garam masala but if we have to add what spices to be added and qty. Pls reply it’s almost 6-8 years not been to Mangalore

      Reply
      • Shireen Sequeira says

        September 19, 2022 at 10:52 am

        Thank you so much for your lovely comment! Well, if you want to use this recipe you can add 1/2 tsp of garam masala powder for every 1 tablespoon of bafat powder (my recipe). Or you can add whole spices like 2 cloves, 1/2 inch cinnamon & 1 small bay leaf directly to the recipe you are preparing (bay leaf for pork bafat only – may not be required for chicken recipes)

        Reply
  2. Shireen says

    May 18, 2011 at 9:00 am

    Thank you Priya, i am glad to note you are learning new things and same with me, u have such a terrific blog, i tried the spinach dosa and loved it! wud like to share it here and link it back to ur blog, cuz more & more people shud get to know abt ur fabulous blog!

    Reply
  3. Prathima Rao says

    May 18, 2011 at 9:19 am

    I know what u mean bout this powder used for many dishes..Though we never made it at home I have all my mangy friends adding this to all their popular dishes…Looks so aromatic!!
    Prathima Rao
    Prats Corner

    Reply
  4. Shireen says

    May 18, 2011 at 9:25 am

    Yes Prathima, the powder made at home is always aromatic & of better quality 🙂 glad u liked the post!

    Reply
  5. Rinku Naveen says

    May 18, 2011 at 9:58 am

    Wow the very famous Bafat Powder! I remember relishing chicken curry made with Bafat powder from my friends tiffin. its so yummy..

    Reply
  6. Shireen says

    May 18, 2011 at 10:36 am

    Yes Rinku, u can make some & store it for whenever you need to remember your days in Mangalore 🙂

    Reply
  7. julie says

    May 18, 2011 at 2:50 pm

    Quite a new set of recipes,lovely blog too;first time at your blog,dear!!
    Adding you to my blog- roll
    visit mine n follow too
    http://juls-tryntaste.blogspot.com/

    Reply
  8. Shireen says

    May 18, 2011 at 3:23 pm

    Thank you so much Julie! Sure I will definitely visit your blog, thanks for adding mine to ur blogroll!

    Reply
  9. sharada says

    May 19, 2011 at 3:00 am

    Heard about this powder but never tasted any dish which has it.
    Love the fiery red pic of the powder.Must be very aromatic…can smell it!

    Reply
  10. Nan says

    May 19, 2011 at 5:05 am

    Shireen, thanks for the bafat powder recipe. I do go to Konkan Traders and stock up on the Bafat masala each time I visit India. But my stock right now is running low, and I had been using it only for pork. Now that I have the recipe, I can go ahead and be generous about using the powder. Thanks a ton!! Keep up the blogging! Love it!
    ~Nancy L

    Reply
  11. Shireen says

    May 19, 2011 at 6:22 am

    Thank you so much Nancy for your feedback on the Bafat powder, i have faced the 'running low on bafat powder' crisis many a time, but since I am in Bombay I do find it stocked up in some Goan owned bakeries or the chain of Mangalore Stores. But then it's good to know how its made to beat the crisis isnt it? 🙂

    Reply
  12. Grace says

    February 10, 2012 at 10:44 am

    hey shireen thanx so much for sharing this traditional recipe jus wanted to know we can also add garam masala to it if its to be used to cook meat?

    Reply
  13. Shireen Sequeira says

    February 10, 2012 at 11:19 am

    Hi Grace, thanks for your comment! Yes, you need to add garam masala if you are using the powder for meat dishes 🙂 The recipe is a basic one so that one can use it for fish recipes as well or anything else that doesn't require garam masala

    Reply
  14. radha says

    February 26, 2012 at 9:25 am

    Do the ingredients need to be roasted, or are they ground in their raw state?

    Reply
  15. Shireen Sequeira says

    February 26, 2012 at 11:00 am

    Hi Radha…The ingredients are not roasted here but they need to be perfectly sun dried so that they grind into a fine powder. If the chillies you get have any sign of dampness or if the chillies are limp and not crackling crisp then you can toast them lightly on grill mode of your oven, but do not roast them on a tawa.

    Reply
  16. Anonymous says

    June 18, 2012 at 1:40 pm

    I am a vegetarian, would be great if you could post recipe using this powder for us lot that do not eat fish/meat

    Reply
  17. Shireen Sequeira says

    June 18, 2012 at 4:04 pm

    @ Anonymous: The bafat powder is very versatile and you can use it in any kind of vegetarian preparation in the place of red chilli powder. We make a fugad (kind of a stir fry with seasoning) of certain types of vegetables. Here's one of the recipes for you. Hope you like it!
    https://www.ruchikrandhap.com/2012/02/sonay-sukhe-black-chana-fugadsukka.html

    Reply
  18. arlene says

    August 24, 2012 at 2:03 am

    fantastic recipes! thanks so much, youve got me hooked to your blog! ps–are you sure the baffat powder has 750 grams of red chillies in all, 500 gms dhania and only 40 gms of jeera? just need to chk before i make it. thx! 🙂

    Reply
  19. Shireen Sequeira says

    August 24, 2012 at 3:40 am

    Thanks a ton Arlene!! Yes, the jeera is supposed to be very little. This recipe does not add garam masala (cinnamon/cloves) so its idea for fish curries/fry when we normally don't use garam masala. If you wish you may add the cloves and cinnamon while making this powder – if you intend to make it only for meat dishes

    Reply
  20. wilfee says

    January 7, 2015 at 2:53 am

    Dev Borem Korum..i just finished our last ounce of Bafat Powder left over by the inlaws. I used it up for Sorpotel and the wife swears it was the best she had..I am trying to best it with your Bafat pito..good work !

    Reply
  21. Shireen Sequeira says

    January 7, 2015 at 2:45 pm

    Wilfee: Thanks so much, hope you like this version of the bafat pito as well 🙂

    Reply
  22. Shireen says

    August 24, 2015 at 11:59 am

    Hello Shireen..Thanks for the recipe…I live in the Philippines and so badly ran out of the powder. This is a saver… But just wondering if you could help me minimise the portion. Perhaps measure of cups if possible. I live on a Island called Boracay which has a minimal living style :-)… I wouldnt want to make too much of of it and waste it due to the Humid weather. It will be great if you could just give me measure in terms of " One cup Chilli" :-).. Great site..loving it…

    Reply
  23. Shireen Sequeira says

    August 25, 2015 at 6:16 pm

    @ Shireen: Here's what you can do to make a one time portion of bafat powder. You can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder. Hope this helps, sorry I don't have cup measures for this recipe as I always make it in bulk to be used the whole year

    Reply
  24. John Paul says

    July 28, 2016 at 8:49 am

    Why not added mustard seeds ?

    Reply
  25. Shireen says

    July 29, 2016 at 6:34 pm

    @ John Paul: This is the recipe followed by my mother in law. Not sure if mustard is added

    Reply
  26. vally says

    December 22, 2016 at 6:37 pm

    Actually very disappointed with the recipe.

    Reply
  27. Shireen says

    December 24, 2016 at 5:49 am

    @ Vally: Sorry to hear that the recipe didn't meet your expectations. Curious to know What went wrong.

    Reply
  28. Lily says

    October 18, 2019 at 1:28 pm

    Can we use the above bafat powder which is home made for pork and chicken
    I hv a query u said if u use for chicken or pork add cloves and cinnamon so wanted to know

    Reply
    • Shireen Sequeira says

      October 30, 2019 at 3:13 pm

      Hi Lily,

      Yes, ofcourse you can use homemade bafat powder…if you are following this recipe then I have not included cinnamon & cloves as I use this powder for fish curries/fish marinades too…

      Reply
  29. Dido says

    May 28, 2020 at 3:42 pm

    Shireen: Would you/ one of your friends or contacts know where in California (especially Southern California) I might be able to get this Bafat Powder?

    Reply
    • Shireen Sequeira says

      May 28, 2020 at 10:09 pm

      Dido, a few friends tell me that they source the bafat powder from India. Sorry I am unable to help you here.

      Reply
  30. Dez Dsouza says

    June 30, 2020 at 9:45 pm

    Would really appreciate pictures of the different types of chillies you have mentioned in the bafat recipe …. Sometimes the Indian stores in the US don’t know them by specific names.
    I tried looking at all the pictures you have posted but I see what looks like kashmiri chillis only.
    Sure appreciate links to pictures of the said chillis. I want to make this masala at home since my stock of Mangalore bought bafat is long over.
    Thank you.

    Reply
    • Shireen Sequeira says

      July 7, 2020 at 4:16 pm

      Hi Dez,

      I will surely share a post on the bedgi chillies and how to differentiate them from the Kashmiri ones. Infact I had even shot a video on this which I hope to edit quickly and share it on the blog. Thanks for your patience!

      Reply
      • Dez Dsouza says

        July 12, 2020 at 1:06 am

        Thanks Shireen,
        Will wait for your chilli post.
        Please also post pictures or photo links from the web…. of the madrasi chillies, the short ones which you mentioned give all the taste to the bafat pito. Waiting patiently…. Lol… . I drove to another Indian store today and ate his brains asking about chilli varieties! 😉

        Reply
        • Shireen Sequeira says

          July 18, 2020 at 6:34 am

          Hi Dez,

          I will surely do that soon 🙂

          Reply
  31. Veena says

    August 21, 2020 at 1:42 pm

    Hi Shireen, Thanks a ton for this recipe! Such a blessing to have it during these times when my stock is running low! Please can you let me know for this recipe how much whole garam masala (cloves , cinnamon etc) I need to add if I had to use it for pork or chicken dishes ? Thanks again!

    Reply
    • Shireen Sequeira says

      August 21, 2020 at 7:18 pm

      Hi Veena, you are very welcome! Well, I have not made bafat with garam masala but I will ask my mom in law for the proportions and revert.

      Reply
  32. Priya D'Souza says

    November 9, 2020 at 11:53 am

    Hi Shireen, your bafat powder recipe post I’m sure is helping so many who are outside Mangalore at this time. Would you mind posting the pictures or sharing links to the chillies that you’ve used here please? I have the Kashmiri and wanted to pick up the other long and small ones. Thank you very much.

    Reply
    • Shireen Sequeira says

      November 9, 2020 at 8:58 pm

      Hi Priya,

      I will surely post the pictures again. I had them earlier, but the link has expired. I’ll upload them again 🙂

      Reply
      • Priya D'Souza says

        November 9, 2020 at 9:42 pm

        That’s great, thanks a ton Shireen. Appreciate it!! 🙂

        Reply
        • Shireen Sequeira says

          November 12, 2020 at 11:05 pm

          Anytime! 🙂

          Reply
  33. Meera says

    February 22, 2021 at 6:12 am

    I am in the US and want to make Bafat powder but I do not know what ‘Kumta’ & ‘Kumti’ and Madrasi chillies look like. How is the Kumta different from the Byadagi chilli. Please post pictures of these chillies in their original packaging and individually. Also please give the names of these chillies in tamil, hindi or any local language so that it is easier to find them.

    Reply
    • Shireen Sequeira says

      February 22, 2021 at 7:07 pm

      Hi Meera,

      Well, Kumta/Kumti and Bedgi are one and the same. My bafat powder post was written with the names as I knew them then. I will update the post. I do not have chillies in their original packing as I always buy them loose (unbranded) from a store near my in-law’s place. Bedgi chillies are what they are called. I don’t think there is another local name for them. I will share pictures soon.

      Reply
      • Meera says

        February 22, 2021 at 11:05 pm

        Thank you for your reply Shireen. About the Short red chillies (also known as Madrasi chillies) are they short and round or just shorter than the regular dried red chillies. Cant wait for the chilli pics/links. Thanks again.

        Reply
        • Shireen Sequeira says

          February 23, 2021 at 8:56 am

          The short round chillies are actually called as ‘Harekala’ chillies. They are not wrinkly and are actually short and round in shape. I will share all the pictures when I have sourced the chillies 🙂

          Reply
  34. Ashwini Pradhan says

    March 30, 2021 at 4:36 pm

    Hi love this recipe but could you please share pictures of Short chillies or madrasi chillies?? Didn’t understand exactly which ones you mean. Thanks.

    Reply
    • Shireen Sequeira says

      April 6, 2021 at 9:14 am

      Yes, I will surely share them soon, I m travelling at the moment

      Reply
  35. Clare Fernandes says

    July 17, 2021 at 3:23 pm

    Hi Shireen, I really liked ur Bafat powder recipe. However, can u please let me know or send the pic of Kumti mustang. Thank you

    Reply
    • Shireen Sequeira says

      July 25, 2021 at 2:22 pm

      Hi Clare,

      Sure, I will update my recipe shortly with the picture!

      Reply
  36. Pushpa says

    May 27, 2022 at 7:28 am

    Thanjs love readingbthe spices. I will use it in vegetar ian pushpa rao

    Reply
    • Shireen Sequeira says

      May 28, 2022 at 10:44 am

      Sure! I hope you like it!

      Reply
  37. Natty Dias says

    June 3, 2022 at 7:00 pm

    Dear Shireen, I love your recipes. I wanted to make two separate bafat powders, one for non-meat dishes and the other for meat dishes. I’m not clear about the garam masala quantities in your above recipe. Please advise.

    Reply
    • Shireen Sequeira says

      June 4, 2022 at 9:43 am

      Hi Natty,

      Thanks a lot for the kind words. As I have mentioned in the notes section this recipe is for the Bafat powder without the garam masala (cloves & cinnamon). When you use it for meat preparations such as Pork, add the same powder and in addition to that, add 4 cloves and 1 inch piece of cinnamon or cassia bark (whole spices) directly to the meat while cooking it. For 1kg meat, add the required bafat powder and 4 cloves+1 inch piece of cinnamon/cassia bark. I hope this clarifies your doubt.

      Reply
      • Lewis says

        November 10, 2022 at 10:05 am

        Pl give the measurements for cloves n cinnamon for this recp which one wld grind n preserve for a whole year

        Reply
        • Shireen Sequeira says

          November 18, 2022 at 7:03 pm

          I will surely update the recipe shortly

          Reply
  38. Shiela Lobo says

    November 25, 2022 at 6:31 am

    Really nice of you to put your heart and soul into this site. Thank you, thank you thank you for all your hard work.

    Reply
    • Shireen Sequeira says

      November 25, 2022 at 1:54 pm

      Thank you so much for appreciating my work Shiela! Feels good to read comments such as these 🙂

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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