5 from 1 vote

Transform your culinary repertoire with the inviting aroma of homemade poha masala powder.

This carefully curated spice blend brings depth and warmth to your dishes, offering an authentic burst of flavor.

Join me on a step-by-step journey to create this versatile kitchen essential and uncover the secrets of perfect seasoning.

Explore the art of making poha masala powder, where each spice weaves a tale of culinary excellence.

Table of Contents

KEY TAKEAWAYS

Learn the art of making poha masala powder with meticulous preparation steps, ensuring a burst of authentic flavor in every dish.

Store this homemade spice blend in an airtight container in a cool, dark place to preserve its freshness and aromatic essence.
Master the nuances of gentle roasting, spice combinations, and clever cumin seed twists with pro tips to enhance your poha masala powder.
Versatile Application: Beyond poha, explore the versatility of poha masala powder in various dishes, from breakfast favorites to savory snacks and robust curries.

Uncover the secret to homemade goodness by infusing your meals with the warm, rich, and balanced flavors of poha masala powder.

How to Make Poha Masala Powder? (Step by Step Guide with Images)

Step 1: Heat a frying pan on a low flame on your gas stove.

Step 2: Put 2 tbsp of fresh cumin seeds first in it.

Step 3: Along with it, add 2 tbsp of whole coriander seeds.

Step 4: Now, add 2 tbsp of fresh fennel seeds.

Step 5: Then, add 2 sticks of cinnamon of about 1-inch in size. You may break them into small pieces, though I have not.

Step 6: Stir the spices continuously to dry roast them on a low flame.

Step 7: Check the color of the spices. When it turns slightly golden brown, stop stirring.

(Expert tip: Do not roast them much as that will affect the flavor. Just make sure that there is no moisture in them to enhance their shelf life).

Step 8: Now add about 15 pieces of cloves to the ingredients in the frying pan.

Step 9: Follow it with ½ tbsp of black pepper.

Step 10: Now add 1 piece of black cardamom to the spices in the pan.

Step 11: Then add 5 pieces of green cardamom.

Step 12: Follow it with 4 medium pieces of bay leaves. You may tear them in half.

Step 13: Then add 2 pieces of mace.

Step 14: Now, stir the contents continuously for about a couple of minutes until they are roasted nicely and you smell the aroma of roasted spices. Check the color.

Step 15: When done, turn the flame of your gas stove off and let the pan sit for a while so that the spices cool off completely.

Step 16: Now, take a dry and clean grinder.

Step 17: Transfer the roasted spices from the frying pan to the grinder.

Step 18: Now, to the spices in the grinder add 2 tbsp of fresh cumin speed that you kept aside before.

(Expert tip: This is my style. You may skip it if you want. However, this process will provide a distinct taste to the poha masala powder with the flavor of the roasted and fresh cumin seeds contributing to enhancing the taste and flavor individually).

Step 19: Finally, add ½ piece of nutmeg to the content in the grinder.

Step 20: Now, grind the spices to a fine powder.

Step 21: Check the coarseness of the ground spices.

(Expert tip: It is good to have it a bit coarse at this point because you will need to grind it later on as well).

Step 22: Now, it is time to add some powdered ingredients to the ground spices in the grinder. Start with 2 tbsp of dry red chili powder.

(Expert tip: You may add more or less quantity of dry red chili powder according to your preference for hotness in the masala powder).

Step 23: Follow it with ½ tsp of turmeric powder.

Step 24: Then add 1 tsp of normal table salt and 1 tsp of black salt to the content in the grinder.

(Expert tip: The amount of normal salt and black salt should be ideally the same. This enhances the taste and flavor of the masala powder at the same time).

Step 25: Then add 2 tsp of dry mango (amchur) powder to the content in the grinder. Finally, add ½ tsp of dry ginger powder, and 1/8 tsp of asafetida or just a pinch of it.

(Expert tip: Alter the amount of asafetida depending on the strength of it).

Step 26: Blend all of these powdered spices nicely.

Step 27: Finally, mix them with a spoon to get the right color of the poha masala powder.

Step 28: Transfer the mixture to a plate. Your exquisite and exclusive poha masala powder is ready to be used.

Pro Tips for Making Poha Masala Powder

Gentle Roasting: Dry roast the spices on a low flame to achieve a golden brown color without compromising the flavor. Avoid over-roasting to maintain the intended taste.

Spice Combination: Experiment with spice ratios to suit your taste. Adjust the quantity of dry red chili powder for desired spiciness.

Cumin Seed Twist: Consider adding reserved fresh cumin seeds during grinding for a unique flavor profile, enhancing the taste of the masala powder.

Coarse Grinding: Keep the ground spices slightly coarse initially, as there is another grinding step later. This ensures the right texture for the final powder.

Equal Salts: Maintain an equal balance between normal salt and black salt for enhanced taste and flavor in the masala powder.

Asafetida Adjustments: Adjust the amount of asafetida based on its strength, ensuring it complements the overall flavor without overpowering.

Poha Masala Powder Storing Tips

Airtight Container: Store your homemade poha masala powder in a tightly sealed, airtight container to prevent exposure to air and preserve its freshness.

Cool and Dark: Choose a cool, dark place in your kitchen for storage. Avoid placing the container near heat sources, as excessive heat can impact the flavor.

Dry Environment: Keep the storage area dry to prevent moisture from affecting the quality of the masala powder. Moisture can lead to clumping and a shorter shelf life.

Avoid Direct Sunlight: Shield the container from direct sunlight, as prolonged exposure can diminish the potency of the spices and alter the flavor profile.

Avoid Contamination: Use clean, dry spoons when scooping out the masala powder to prevent contamination. Reseal the container promptly after use.

How Does Poha Masala Powder Taste?

Warm and Aromatic: The blend of carefully roasted spices imparts a warmth to the masala powder, creating a comforting and inviting flavor profile.

Rich and Complex: The combination of cumin, coriander, and other spices contributes to a richness in taste, offering a depth and complexity that elevates the overall flavor of your dishes.

Balanced Spiciness: The inclusion of red chili powder provides a balanced spiciness, ensuring a subtle kick without overwhelming the palate.

Earthy Undertones: The use of cinnamon, cloves, and other spices introduces earthy undertones, adding a grounded and natural element to the masala powder.

Hint of Citrus: The inclusion of dry mango (amchur) powder brings a hint of citrus, enhancing the overall flavor profile with a refreshing and zesty note.

Slight Sweetness: The nutmeg contributes a slight sweetness, complementing the other spices and creating a harmonious balance in taste.

Umami Depth: The combination of black cardamom and black salt adds an umami depth, providing a savory and satisfying undertone to the masala powder.

Poha Masala Powder Alternatives

Garam Masala Powder: A classic Indian spice blend, garam masala, offers a warm and aromatic flavor profile. Use it as a substitute for poha masala powder as you may do with various other dishes, adding a touch of traditional Indian taste.

Chaat Masala Powder: Known for its tangy and slightly spicy notes, chaat masala can be an excellent alternative. It brings a unique zing to the dish.

Pav Bhaji Masala Powder: This spice blend is commonly used in the preparation of a popular Indian street food dish called Pav Bhaji. It offers a flavorful mix of spices that can complement a variety of dishes.

Pickle Masala Powder: If you prefer a tangy and spicy kick, pickle masala powder can be a good substitute for poha masala powder. It adds a unique flavor, reminiscent of Indian pickles, to your dishes.

Jeera Powder (Cumin Powder): Cumin is a key ingredient in many spice blends, including poha masala powder. If you run out of your poha masala powder, using cumin powder can provide a warm and earthy flavor to the dish.

Coriander Powder: Similarly, ground coriander, another essential spice in Indian cooking, will add a citrusy and slightly sweet flavor, making it a versatile substitute for poha masala powder.

What Dishes Can Poha Masala Powder be Used in?

Poha: Elevate the flavor of your traditional poha dish by incorporating poha masala powder. The blend of spices will enhance the overall taste of this popular breakfast or snack.

Vegetable Pulao: Add a sprinkle of poha masala powder to enhance the aroma and flavor of your vegetable pulao, bringing a delightful depth to the rice and vegetables.

Khichdi: Transform your simple khichdi into a flavorsome dish by incorporating poha masala powder. The spices will complement the lentils and rice, creating a comforting and satisfying meal.

Upma: Infuse your breakfast upma with poha masala powder to elevate its taste. The spices will add a burst of warmth and complexity to this traditional Indian semolina dish.

Curries and Gravies: Use poha masala powder as a secret ingredient in various curries and gravies. It adds a unique blend of spices that can complement both vegetarian and non-vegetarian preparations.

Snacks and Chaats: Sprinkle Poha Masala Powder on your favorite Indian snacks and chaats for an extra kick of flavor. It works well with samosas, chaat, and other street food delights.

Stir-Fried Vegetables: Add a pinch of poha masala powder when stir-frying vegetables for a distinctive Indian touch. It enhances the overall taste, making your vegetable stir-fry more exciting.

Raita: Elevate the flavor of your yogurt-based raita by incorporating poha masala powder. It adds a subtle spiciness and depth that pairs well with the cooling effect of yogurt.