Gunpowder Masala: A Spice Worth Fighting For (But Please Don’t)

If you grew up in a South Indian household, you already know that "Gunpowder Masala" (or Milagai Podi) isn’t something you load into a cannon—it’s something you load onto a steaming hot dosa, mix into ghee, or sprinkle over literally anything that could use a spicy, umami-packed upgrade. It’s the kind of spice mix that doesn’t just wake up your taste buds; it shakes them by the shoulders and yells, “Are you even alive?!”

For those who didn’t grow up with it, let’s set the record straight: Gunpowder Masala is a dry chutney blend made from toasted spices, dried red chilies, coconut, sesame, and fresh curry leaves. It’s punchy, nutty, and fiery enough to make even the most spice-tolerant among us pause for a sip of water (or better yet, a mango lassi). It’s also an absolute essential in South Indian kitchens—always within reach, often homemade, and never, ever bland.

How This Ended Up in Granola

When Zahra and I were brainstorming globally inspired flavors for Passport Pantry, Gunpowder Masala was a no-brainer. It’s a staple of my childhood, a reminder of family meals, and frankly, an underappreciated gem outside of South India. But here’s the thing—most people think granola has to be sweet. Why? Who made that rule? Why is every granola aisle drowning in honey-drizzled, cinnamon-kissed sameness?

So, we decided to disrupt breakfast and snack time with a savory granola that could do more than just sit on top of yogurt. We took the bold, smoky, slightly sweet heat of Gunpowder Masala and baked it into crunchy oat clusters with avocado oil, pumpkin seeds, and organic quinoa. The result? A snack that’s got all the toasty, nutty depth of the classic spice mix, with a slow-building warmth that keeps you reaching for more. (And then realizing you’ve eaten half the bag. Oops.)

How to Eat It (Besides Straight Out of the Bag, Which Is Totally Valid)

Gunpowder Masala Granola is a multitasker. It shines as a crunchy topper for roasted veggies, adds unexpected oomph to a cheese board, and pairs shockingly well with a soft-boiled egg. Want to be a little extra? Toss it onto avocado toast with a drizzle of honey for that perfect salty-sweet-spicy balance. Basically, if you’re looking for ways to snack like a South Indian grandmother with a rebellious streak, this is it.

A Little Nostalgia, A Lot of Spice

Passport Pantry was born from the idea that food is the best kind of travel—each bite taking you somewhere new (or somewhere deeply familiar). Gunpowder Masala is personal. It’s Zahra’s and my way of bringing a bit of our heritage into the North American snack world, breaking a few food rules, and making sure that granola isn’t just sweet and predictable.

So here’s to more bold flavors, more spice, and more granola that refuses to behave. Try it, share it, and let us know what weird and wonderful ways you end up using it.

Stay curious,
Kunal & Zahra

Photo Credit: Bar Goa (Chicago)