The beauty of Indian and Pakistani food are the aromatic spices that are tempered in oil to create an intense flavor that you still remember lonngg after finishing your food. Different spice blends are now easily available in the market which is great for us! But sometimes we still like to get down and make it our own way.
Dahi bara / dahi vada / dahi bhalla are a popular Indian Pakistani snack made of fried lentils dipped in yogurt. The dahi bara masala mix is popularly used to top off this particular recipe for a long time, but it has since then been used for many different purposes. So I am going to show you how you can easily make this spice mix at home in about 15 mins. Bonus: Another spice mix with the same ingredients.
I know it sounds like a lot of work, but I promiseee it won’t take you more than 15 mins and the payout is going to be amazing!
We are going to use the same three spices to create 2 types of spice mixes, one is the roasted one which is the Dahi bara masala and the other one is Kaccha masala.
Where can Kaccha masala be used?
- Kachcha masala is used in lots of Pakistani style cooking areas. Since it is a raw masala, it is never used for garnish or directly, it is always used in the earlier stages of cooking.
- It is a part of chapli kebab masala
- It can be used for marinating chicken and beef etc.
- Can also be used for marinating veggies before roasting. e.g. roasted potatoes and carrots
- Try adding this to your chicken karhayi next time and you’ll be pleasantly surprised.
Where can you use Dahi bara masala (Dahi bhalla/Dahi vada)?
- Obviously on top of dahi bareys to begin with
- Use it as a substitute for Chaat Masala
- Its also very commonly used on mix chickpea chaats
- I sprinkle it on top of my Spicy potatoes
- You can add it to your raitas as well (yogurt sauce)
- You can sprinkle it on any time of roasted chicken or beef to make it extra spicy
What do you need to make Dahi bara masala and Kachcha Masala
So both the masalas have the exact same ingredients and the exact same ratios as well. The only difference is that Kachcha masala is raw and Dahi bara masala is roasted, that’s literally about it!
Cumin seeds, Coriander seeds and whole red chilies is all you need to make these spice mixes.
For the kaccha masala you grind everything together in a food processor and put it in a jar. It’s going to be slightly lighter in color than the dahi bara masala.
Remember, this is raw spice so it can only be used in places where cooking is still left. for e.g curries and marinades etc.
Dahi Bara Masala
Toss the same ingredients in a pan. At low flame roast these spices for 8 to 10 mins, stirring occasionally. When the color of the coriander seeds starts to turn brown, turn off the heat and allow the spices to cool down. Once cooled, grind it in a food processor! And you have your dahi bara masala! told you! 10 mins
Disclaimer: Just don’t rub your eyes after handling the spices, before washing your hands thoroughly. Don’t ask!
Store in a Jar and use wherever you like. Since this is a cooked version of the spice mix, you can use it as is, for on-top seasonings, sprinkling on your omelette etc.
How to store your masalas for longer shelf life
Both these spices can last indefinitely if kept in the right conditions.
- Keep in room temperature away from direct sunlight or extreme heat (like not right next to the stove)
- Use a glass jar to preserve your spices. Glass is inert and will not react with your spices, keeping them tasting fresh.
- Use a jar with an airtight lid to prevent any moisture seeping into the spice mixes (moisture can lead to fungus etc)
- If you are not going to use your spice mix regularly, put it in a zip lock bag and dump it in the freezer.
- Assign a spoon for the spice mix which can stay inside the spice jar or use a dry spoon every time you use the spice.
- These facts apply to practically every spice that you have at home.
Click here to browse through other
spice mixes and condiment recipes on the blog.