20 ml (4 teaspoon) fine red chillies
20 ml (4 teaspoon) fine jeeru (cumin)
10 ml (2 teaspoon) cayenne pepper
10 ml (2 teaspoon) fine salt
10 ml (2 teaspoon) white pepper
5 ml (1 teaspoon) paprika
2 ml (½ teaspoon) coarse red chillies
2 ml (½ teaspoon) garlic powder
2 ml (½ teaspoon) onion powder (see additional info)
2 ml (½ teaspoon) mexican oregano or regular origanum (see additional info)
Mix all ingredients together thoroughly. Store in a clean, dry jar or container.
Use 15 ml (1 tablespoon) of masala per 500 grams meat.
INFO / TIPS / CREDITS
For mince, add about 1/4 to 1/2 cup of water with the masala to help distribute it evenly.
Onion powder: I get this from Oriental Spice Bar. If you can't find it, just grind up some dried onions into a powder and use that instead.
Mexican oregano: You can either grow this yourself or you can buy some from Azteca out in Johannesburg. They are the halaal suppliers for Mochachos. Regular origanum works but Mexican oregano gives it a very unique, savoury taste.