Sandwich Masala Powder is a blend of various spices commonly used to enhance the flavor of sandwiches.
It typically consists of ingredients like cumin seeds, black pepper, cloves, cinnamon, star anise, fennel seeds, black salt, dry mango powder (amchur), and table salt
Follow my guide to learn the steps to make sandwich masala powder at home.
KEY TAKEAWAYS
- The perfectly roasted and ground ingredients of sandwich masala powder enhances ordinary sandwiches to exceptionally flavorful.
- To preserve the freshness of the powder, it must be stored in a glass airtight container and kept in a cool dark place, but not in the fridge. This will prevent moisture buildup and retain the potency of the mixture.
- A somewhat similar taste is offered by chaat masala, pav bhaji masala, garam masala, amchur, and cumin-coriander powder.
How to Make Sandwich Masala Powder? (Step by Step Guide with Images)
Step 1: Place a frying pan on your gas stove and heat it on a low flame. Then add 2 tbsp of cumin seeds, 1 tbsp of black pepper, 2 tsp of cloves, 2 tbsp of fennel seeds, 6 cinnamon sticks broken into small pieces, and 1 piece of star anise in it. Stir the spices continuously to dry roast them on a low flame
Step 2: After about 3 to 4 minutes of stirring, you will get the smell of the roasted spices. Make sure that the color of the spices does not change drastically. Turn the flame of your gas stove off.
Step 3: Then, transfer the roasted spices to a separate plate. Set it aside so that the hot spices cool off completely.
Step 4: Now, take a clean and dry grinder. Transfer the spices to it.
Step 5: Grind it to a fine powder.
Step 6: Now, add 1 tbsp of black salt to it.
Step 7: Then add 1 tbsp of dry mango powder (amchur) to it.
Step 8: Finally, add ½ tbsp of table salt to the ingredients in the grinder.
Step 9: Grind them once again so that you get a fine powder and your sandwich masala powder is ready.
Recipe Card
Sandwich Masala Powder
Ingredients
- 2 tbsp Cumin seeds
- 1 tbsp Black pepper
- 2 tsp Cloves
- 6 pieces Cinnamon sticks
- 1 piece Star anise
- 2 tbsp Fennel seeds
- 1 tbsp Black salt
- 1 tbsp Dry mango powder (amchur)
- ½ tbsp Table salt
Instructions
- Place a frying pan on your gas stove and heat it on a low flame. Then add 2 tbsp of cumin seeds, 1 tbsp of black pepper, 2 tsp of cloves, 2 tbsp of fennel seeds, 6 cinnamon sticks broken into small pieces, and 1 piece of star anise in it. Stir the spices continuously to dry roast them on a low flame
- After about 3 to 4 minutes of stirring, you will get the smell of the roasted spices. Make sure that the color of the spices does not change drastically. Turn the flame of your gas stove off.
- Then, transfer the roasted spices to a separate plate. Set it aside so that the hot spices cool off completely.
- Now, take a clean and dry grinder. Transfer the spices to it.
- Grind it to a fine powder.
- Now, add 1 tbsp of black salt to it.
- Then add 1 tbsp of dry mango powder (amchur) to it.
- Finally, add ½ tbsp of table salt to the ingredients in the grinder.
- Grind them once again so that you get a fine powder and your sandwich masala powder is ready.
Notes
- Using fresh whole spices is the best approach to make sandwich masala powder at home. I suggest checking the expiry date before buying them.
- Slow roast the whole spices on a low flame. This will prevent burning. Also, stir continuously and do not rush the roasting process. This will ensure even roasting of the spices.
- Remove the spices when they change color and release their natural aroma. Transfer them to a plate and not to the grinder directly. Let the hot spices cool down completely. Like I do, spread them for better and faster cooling.
- Just as grinding hot spices will result in clumping in the eventual powder, using a moist or unclean grinder will also affect the texture and quality of it.
- Grind the spices in stages. Add black salt, dry mango powder (amchur), and table salt in the end to add layers of flavor to the spice powder. Grind them until you are happy with the texture.
