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East Indian Bottle Masala

I have learnt making East Indian bottle masala by watching and helping my mother during my childhood days. About 20 different spices were sundried for 2-3 days and then roasted on a pan. We would then take it to a mill to grind. Afterwards we would bottle them up in well sterilized bottles and ready for sale.

Today with all that experience and memories in my mind , I managed to create my own recipe with a few amendments with regard to the measurements and ingredients.


500 gms kashmiri chillies

5 gms cloves

5 gms naikaiser(cobra saffron/cassia buds)

5 gms kababchuni(all spice)

5 gms cardamom

5 gms Tirphal(indian sichuan pepper)

5 gms maitpartri(mugwort)

5 gms shahjira

8 gms javitri(mace flower)

8 gms star anise

8 gms cinnamon

50 gms turmeric

30 gms teel(sesame seeds)

30 gms khus khus(poppy seeds)

60 gms wheat

40 gms pepper corns

50 gms coriander seeds

15 gms mustard seeds

25 gms cumin seeds

10 gms fennel seeds(saunf)


Sun dry for above spices 2 to 3 days.

When chillies are nice and crisp,Dry roast the chillies. Also dry roast all above spices.

Once cooled down dry grind chillies separately .

Then dry grind the spices in the mixer.keep sifting and grinding to get a fine powder.

Mix both together and bottle once cool.

Alternative : You can also go for

300 gms Kashmiri chillies

100 gms Reshampatti chillies

100 gms Bedgi chillies


300 gms Kashmiri chillies

200 gms Bedgi chillies

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