Mamta's Kitchen

Pakora (Bhajis) Masala Mix

Pakore Ka masala

Mamta Gupta


Personally, I tend to add individual spices when making pakoras. That way, I can control how I want a particular pakora to taste. However, I often get asked about making pakora mix, suitable for all kinds of pakoras. So here it is! Makes 1 small jar.


  • 1 tsp. coriander/dhania powder

  • 1 tsp. salt

  • 2 tsp chilli powder/adjust to taste

  • 1 tsp. Amchoor/dry, raw mango slice powder

  • 1 tsp. cumin powder/jeera

  • 2 tsp black rock salt/kala namak

  • 2 tbs. dry fenugreek or methi leaves, crushed

  • 1 tsp. ginger/saunth powder (omit if you normally use fresh ginger)

  • 1 tsp. ground black pepper

  • 1 tsp. cardamom/illaichi powder (optional)

  • 1 tsp. cinnamon/dalcheeni powder (optional)

  • 1/2 nutmeg (jaiphal), grated

  • 1 heaped tsp. carom/ajwain seeds


  1. Place everything in a bowl and mix.

  2. Store in a clean jar.

  3. Add amount required to the besan/Bengal gram flour batter, according to your taste.

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