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…
Bafat Powder
- 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.
Quite a new masala powder for me, never heard about this, am very happy to learn many mangalorean dishes from ur space Shireen..
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!
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
Yes Prathima, the powder made at home is always aromatic & of better quality 🙂 glad u liked the post!
Wow the very famous Bafat Powder! I remember relishing chicken curry made with Bafat powder from my friends tiffin. its so yummy..
Yes Rinku, u can make some & store it for whenever you need to remember your days in Mangalore 🙂
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/
Thank you so much Julie! Sure I will definitely visit your blog, thanks for adding mine to ur blogroll!
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!
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
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? 🙂
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?
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
Do the ingredients need to be roasted, or are they ground in their raw state?
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.
I am a vegetarian, would be great if you could post recipe using this powder for us lot that do not eat fish/meat
@ 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!
http://ruchikrandhap.blogspot.in/2012/02/sonay-sukhe-black-chana-fugadsukka.html
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! 🙂
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
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 !
Wilfee: Thanks so much, hope you like this version of the bafat pito as well 🙂
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…
@ 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
Why not added mustard seeds ?
@ John Paul: This is the recipe followed by my mother in law. Not sure if mustard is added
Actually very disappointed with the recipe.
@ Vally: Sorry to hear that the recipe didn't meet your expectations. Curious to know What went wrong.