Maggi masala powder is a seasoning blend made from a mix of aromatic spices like coriander, black pepper, cloves, and others. It’s specifically designed to enhance the flavor of Maggi noodles.
Follow my straightforward guide to know the steps to make Maggi masala powder at home.
KEY TAKEAWAYS
- Homemade Maggi masala powder will add a burst of flavor to Maggi noodles to enhance its taste even more.
- In addition to traditional Maggi noodles, this versatile masala powder can also be used in a wide range of dishes such as stir-fries, soups, upma, fried rice, bhel puri, omelets, paratha, pasta, chaat, vegetables, and even pizzas and wraps.
- To preserve the freshness and flavor for a long time, store the powder in an airtight container. Keep it away from light and heat, preferably in your kitchen cupboard or cabinet. Protect it from moisture.
- A few specific masala powders that will offer a somewhat similar taste such as evergreen garam masala powder, chaat masala powder, sambar powder, curry powder, pav bhaji masala powder, and coriander-cumin combo.
How to Make Maggi Masala Powder? (Step by Step Guide with Images)
Step 1: Take a clean and dry grinder.
Step 2: First, put 2 tsp of coriander powder in the grinder.
Step 3: Then add ½ tsp of black pepper in it.
Step 4: Follow it with ¼ tsp of fenugreek seeds.
Step 5: Also add 2 pieces of cloves to it.
Step 6: Follow it with 2 small pieces of cinnamon sticks.
Step 7: Then add ½ tsp Kashmiri red chili powder to the content.
Step 8: Also add ¼ tsp of turmeric powder.
Step 9: Then add 1 tsp of brown sugar. You may use normal sugar as an alternative if you do not have brown sugar.
Step 10: Add ¼ tsp of garam masala powder to the ingredients in the grinder.
Step 11: Also, add 1 tsp of corn flour to the content in the grinder.
Step 12: Then, put ½ tsp of salt.
Step 13: Finally, add ½ tsp of dry mango powder (amchur) and ½ tsp of dry ginger. You may use a small piece of dry ginger about an inch in size as an alternative to dry ginger powder.
Step 14: Grind all the spices into a fine powder.
Step 15: Pour the ground spices into a container and your Maggi masala powder is ready to be used.
Recipe Card
Maggi Masala Powder
Ingredients
- 2 tsp Coriander powder
- ½ tsp Black pepper
- ¼ tsp Fenugreek seeds
- 2 pieces Cloves
- 2 pieces Cinnamon sticks small
- ½ tsp Kashmiri red chili powder
- ¼ tsp Turmeric powder
- 1 tsp Brown sugar
- ¼ tsp Garam masala powder
- 1 tsp Corn flour
- ½ tsp Salt
- ½ tsp Dry ginger
- ½ tsp Dry mango powder (amchur)
Instructions
- Take a clean and dry grinder.
- First, put 2 tsp of coriander powder in the grinder.
- Then add ½ tsp of black pepper in it.
- Follow it with ¼ tsp of fenugreek seeds.
- Also add 2 pieces of cloves to it.
- Follow it with 2 small pieces of cinnamon sticks.
- Then add ½ tsp Kashmiri red chili powder to the content.
- Also add ¼ tsp of turmeric powder.
- Then add 1 tsp of brown sugar. You may use normal sugar as an alternative if you do not have brown sugar.
- Add ¼ tsp of garam masala powder to the ingredients in the grinder.
- Also, add 1 tsp of corn flour to the content in the grinder.
- Then, put ½ tsp of salt.
- Finally, add ½ tsp of dry mango powder (amchur) and ½ tsp of dry ginger. You may use a small piece of dry ginger about an inch in size as an alternative to dry ginger powder.
- Grind all the spices into a fine powder.
- Pour the ground spices into a container and your Maggi masala powder is ready to be used.
Notes
- Choosing fresh spices is the key to render the authentic flavor to the Maggi masala powder. Check the expiry dates before buying the whole spices.
- My recipe is customizable and therefore you can experiment with the ratios according to your personal preference to satisfy your taste buds.
- I prefer using brown sugar for an authentic touch to the masala powder. However, if you do not have it at home, you can replace it with regular sugar, though the sweetness will be slightly different.
- You can also substitute dry ginger powder with about an inch of ginger and grind it together with the other ingredients in the grinder. However, dry it to make sure that the ginger is free of moisture.
- Ensure that the eventual powder has a smooth texture. Do not hesitate to grind it a couple of times to achieve the right texture. Just grind intermittently to prevent heat generation by the electric motor and spoil the texture due to condensation.
Nutrition Info (Estimation Only)
