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.

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

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.)

Add these powders to the roasted-ground spice mix:

Pulse/blend once or stir very well until uniform.

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

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

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