Bafat Masala

Bafat is a traditional Mangalorean blend of spices, commonly made with a mixture of dried red chillies, coriander seeds, cumin seeds, black peppercorn, cinnamon, turmeric powder and bay leaves. The Mangaloreans make this every year in bulk and store through the year as it keeps well. Used extensively in Mangalorean Catholic cuisine for both vegetarian and non-vegetarian dishes

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Bafat Masala

Main ingredients Dried red chillies, Cinnamon, Black peppercorns, Coriander seeds, Cumin seeds, Bay leaves, Turmeric powder
Cuisine Mangalorean
Course Powders
Prep time 25-30 minutes
Cook time 5-10 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 50 dried red chillies (kashmiri)
  • 4 inch cinnamon stick, broken
  • 6 tablespoons black peppercorns
  • ½ cup coriander seeds
  • 4 tablespoons cumin seeds
  • 10 bay leaves
  • 1 tablespoon turmeric powder


  1. Break dried red chillies in half and remove the seeds. Put them in a large bowl. 
  2. Dry roast cinnamon stick, black peppercorns and coriander seeds in a non-stick pan till fragrant. Transfer onto a plate and allow to cool. 
  3. Similarly, dry roast cumin seeds in the same pan for 1 minute. Add bay leaves and continue to roast for 1 minute. Transfer onto to the same plate and allow to cool. 
  4. Lastly, dry roast the seeded red chillies in the same pan till they turn crisp. Transfer onto the same plate and allow to cool. 
  5. Transfer the roasted spices into a grinder jar and grind to a fine powder. Put this into a large bowl, add turmeric powder and mix till well combined. 
  6. Strain the powder through a strainer on to a large plate. This is the masala. Allow to cool completely.
  7. Store in an air tight container and use when required.