Name: Maggi Masala Powder
Prep time: 5 min
Total time: 5 min
Yield: Yield: ~8 oz jar
Cuisine: Indian (Jain)
Ingredients: ¾ cup Coriander powder; 3 tsp Roasted jeera (cumin) powder; 2 tbsp Red chili powder; 1 tbsp Turmeric (haldi); 2 tbsp Chaat masala; 1½ tbsp Garam masala; ¾ tsp Dry ginger powder (soonth); 1½ tsp Aamchur (mango powder); ¾ tsp Black pepper powder; 1½ tbsp Corn flour (cornstarch); 1½ tsp Sugar; ½ tsp Hing; 1½ tsp Salt

Spice Blend

Maggi Masala Powder

◆ Yield: ~8 oz jar ◆ Prep: 5 min ◆ ~16–18 uses

One batch seasons ~16–18 dishes — keeps 3–4 months at room temp

Ingredients

Clean base — no overlap

Coriander powder¾ cup
Roasted jeera (cumin) powder3 tsp
Red chili powder2 tbsp
Turmeric (haldi)1 tbsp

Blended masalas & reduced standalones

Chaat masala2 tbsp
Garam masala1½ tbsp
Dry ginger powder (soonth)¾ tsp
Aamchur (mango powder)1½ tsp
Black pepper powder¾ tsp

Body & balance

Corn flour (cornstarch)1½ tbsp
Sugar1½ tsp
Hing½ tsp
Salt1½ tsp

Method

1 Measure everything into one bowl

Use a large dry bowl — everything goes in together
Measure coriander powder (¾ cup) first — it's your visual anchor, everything else is much smaller relative to it
Add roasted jeera (3 tsp), chili powder (2 tbsp), turmeric (1 tbsp)
Add chaat masala (2 tbsp) and garam masala (1½ tbsp)
Add ginger powder (¾ tsp), aamchur (1½ tsp), black pepper (¾ tsp) — kept small because the chaat and garam masala already carry pepper, cumin, ginger and salt
Add corn flour (1½ tbsp), sugar (1½ tsp), hing (½ tsp), salt (1½ tsp) — aamchur stands in for citric acid, hing adds Jain depth

2 Mix, then taste dry

Whisk or stir with a dry spoon for at least 1 minute
No streaks of turmeric yellow or chili red should be visible when done
Final color should be a warm reddish-brown — not orange, not dark brown
Take a tiny pinch — rub between fingers and taste dry before jarring
You should get: sour hit first, then warmth, then mild heat, savory salt undertone
If something feels off, see the taste tuning tip below before transferring to the jar

3 Jar, label and store

Use a completely dry 8 oz glass jar with a tight-sealing lid
Funnel or spoon the blend in — tap to settle, don't pack it down
Never close the lid if anything is warm — moisture causes clumping
Label with: Maggi Masala · date made · v1 — track adjustments batch to batch
Keep in a cool, dark spot away from the stove — 3–4 months at room temperature, up to 6 months refrigerated in a sealed bag
Always scoop with a dry spoon; clumping means moisture got in — break it up and use within 2 weeks

4 How much to use

Maggi noodles: 1–1½ tsp per adult serving
Stir-fried vegetables or sabji: 1 tsp per 2 servings
Paneer marinade: 1½ tsp per 200g; roasted paneer or peanuts: ¾–1 tsp per batch
Chaat sprinkle or raita seasoning: ½ tsp to taste

👶 Toddler note

Use ¼ tsp maximum per toddler serving — chaat masala and chili make this moderately spiced
For her Maggi bowl: cook noodles plain, season her portion separately with ¼ tsp
Stir in small cubed boiled carrot or potato for added nutrition and bulk

Taste tuning (after first cooked use) Too spicy: stir in a little more coriander powder to dilute this jar; reduce chili next batch. Not sour enough: add more aamchur — it adds tang without extra salt. Tastes flat: add a touch more hing, the umami anchor here. Bitter aftertaste: usually the turmeric or over-toasted jeera — make sure roasted jeera is store-bought, not home-toasted past golden. Too salty: your chaat masala brand is likely running salty — use less per serving rather than fixing the jar.