This 2-step Jiralu powder adds a perfect zing when sprinkled over yogurt or potato dishes. Use it to jazz up your french fries!
Salty and tangy, Jiralu delivers a wonderful mix of flavours to yogurt dishes, such as raita, rotis, Khakhras (crispy flatbread), salads or potatoes such as this Aloo mattar . In fact, go ahead and sprinkle some over french fries for a savoury, spicy kick!
What is Jiralu?
Jiralu is a spice mix – a blend of powdered masalas, and it is hugely popular in Gujarat, India. At mealtimes at my grandparents house in Mumbai; there was always a small silver ‘katori’ (bowl) of jiralu on the table, with the tiniest spoon. It was the right size to sprinkle just a pinch, as this masala powder is very strong.
Most Gujarati homes used to make their own, but now it is also easily available in stores across India. I prefer to make my own as it is easy enough and that way I am in control of the ingredients.
How to make it
This two-step recipe makes a small quantity but you will only need a tiny amount at a time as the flavour is very intense.
- To prepare, dry roast cumin seeds on a medium heat till fragrant and then grind to a powder.
- Add the roasted cumin to the other ingredients in a small bowl and mix well.
How to store it
Stored in an airtight container, in a cool place, Jiralu masala powder will keep for several months.
More Gujarati recipes
- Gujarati corn
- Khaman dhokla
- Turmeric pickle
⭐️ Are you making this Jiralu Powder recipe? I’d love to know how it turned out in the comments!
⭐️ And if you like it, please give it a 5 star rating below! ⭐️
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- 2 teaspoons cumin seeds
- ½ teaspoon black salt
- ½ teaspoon sea salt
- ¼ teaspoon red chilli powder
- ¼ teaspoon asafoetida
- ¼ teaspoon dried mango powder
- Dry roast the cumin seeds till fragrant and grind to a fine powder.
- Mix all the ingredients together in a bowl. Sprinkle sparingly as a garnish.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.