Peri Peri Masala
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 120417 times
Peri Peri or Piri Piri in Swahili means Pepper Pepper! In Spain and Portugal, the term traditionally referred to spicy sauces and chilli-based powders used in barbeques.
However, over time, the term has become popular globally as a spice mix that is mixed with French fries. With chilli powder and flakes, garlic, spice powders and herbs, this Peri Peri Masala is sure to tickle your taste buds.
You can prepare it and store it in an airtight container in the fridge, so you can toss it into your French Fries or Makahana any time to enjoy a fiery treat.
Enjoy how to make Peri Peri Masala recipe with detailed step by step photos below.
- To make peri peri masala, combine the oregano and chilli flakes in a mortar-pestle (khalbhatta) and powder them coarsely.
- Transfer it into a deep bowl.
- Add all the remaining ingredients to the deep bowl and mix well.
- Transfer the peri peri masala into an air-tight container. Its stays fresh upto 1 month when refrigerated.
- Use the peri peri masala as required.
Peri Peri Masala Video
Peri Peri Masala recipe with step by step photos
If you like this Peri Peri masala recipe, you can try out other masala recipes like:
To make Peri Peri masala, first take a mortar-pestle and add the oregano into it. We have used dried and roasted oregano which is easily available in most grocery stores.
Now, add the chilli flakes. Also known as paprika, it not only enhances the visual appeal of foods, but it can also be used as a flavouring agent.
Grind them to a coarse powder so that they blend well with other ingredients.
Add the chilli powder to make the Peri Peri masala fiery hot!
Add the garlic powder for the desired pungency in the Peri Peri masala. You can skip adding garlic if you are Jain.
Similarly, add the cinnamon (dalchini) powder. Dalchini known for its delicate and subtle aroma is a part of most Indian spice mixes or masalas.
Furthermore, add the cardamom powder. Use it carefully, as it is one of the most expensive spices using in Indian cuisine.
Add the ginger powder. It has an off white colour, strong aroma and slightly pungent flavour.
Finally, add the powdered sugar to balance the strong flavours of the Peri Peri masala.
Add the black salt. Also called as sanchal, it gives a distinct flavour which is unique when compared to the table salt.
Finally add the salt to Peri Peri masala.
Mix all the ingredients of the Peri Peri Masala well with the help of a spoon.
Transfer the Peri Peri masala into an air tight container and use as required. The shelf life of this Peri Peri masala is about 1 month if kept refrigerated.
Nutrient values (Abbrv) per tbsp
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