Noodle Spice Mix

Vegan “Indian-Style Maggie” Noodle Spice Mix (Dry Masala)

A thick, shelf-stable dry mix you can stir directly into instant noodles.

You can make this with whole spices roasted + ground, then mix in dry powders.

1) Whole spices to dry-roast (roast first)

Roast on a slow flame until fragrant (usually 2–6 minutes total depending on your pan and spice size). Cool completely before blending.

1. Dhaniya (coriander seeds): 1.5 tbsp (or 2 tbsp whole)
2. Zeera (cumin seeds): 0.5 tbsp (or 2 tbsp whole)
3. Fennel seeds: 1 tsp (or 1 tbsp whole)
4. Fenugreek seeds: 1/2 tsp
5. Bay leaves: 2 pieces (crumble after roast)
6. Cinnamon stick: 1 big piece
7. Cloves: 1/2 tsp (~5 pieces)
8. Black pepper: 1/2 tsp (~20 pieces)
9. Dry red chilli: 1 whole (adjust for heat)
10. Green cardamom: 2–4 pieces

After roasting

Let everything cool fully, then add to blender/grinder.

2) Blend (to fine powder)

Blend the roasted whole spices into a fine powder.

(If you like a “restaurant” texture, blend most spices fine, and keep the tiniest bit coarse.)

3) Add to the blender jar (or mix separately)

Add these powders to the roasted-ground spice mix:

1. Turmeric powder: 1 tsp
2. Garlic powder: 1/2 tbsp
3. Ginger powder: 1/2 tbsp
4. Onion powder: 1 tbsp
5. Amchur (dry mango powder): 1 tbsp
6. Corn flour: 1 tbsp (helps thicken and cling)
7. Sugar: 1 tbsp (balances chili/tang)
8. Salt: 1 tbsp (adjust later based on your noodles/salt level)
9. Aromat powder: 1 tbsp (optional; salinity + savory depth)

Mix to combine

Pulse/blend once or stir very well until uniform.

4) How to use with Instant “Indian Maggie”

1. Boil noodles in water as per pack instructions (or cook in less water like “half-cook + finish with masala”).
2. Drain a little water (keep a spoon or two if you like gravy).
3. Add spice mix:
4. For 1 standard serving (1 packet): start with 1 to 2 tbsp spice mix.
5. Mix well on low flame 30–60 seconds so it blooms.
6. Taste and adjust:
7. Too spicy → add a little extra noodles water / a pinch sugar
8. Too tangy → add a pinch sugar or a few drops lemon optional
9. Too salty → reduce salt next batch / use less mix next time

5) Yield + Storage

1. This should make roughly ~300–450 g depending on your exact tbsp/sizes.
2. Store in an airtight jar in a cool, dry place.
3. Best within 3–6 months (whole spices and amchur stay fine longer, but aroma gradually fades).

6) Taste profile (what it should taste like)

Overall profile: Warm, roasted-cumin coriander base + medium heat + tangy amchur + sweet-savory balance.

1. Aroma: roasted Indian “chaat masala” style
2. Heat: medium (mostly from red chilli + pepper)
3. Tang: amchur-forward (mango sourness)
4. Body/graviness: corn flour helps cling to noodles
5. Savory depth: aromat + onion/garlic/ginger powders
6. Finish: lightly sweet (sugar) so it tastes “maggie-style Indo-Indian”