Chaat Masala Recipe-How to make Chaat Masala
Author: 
Serves: 100 gms
 
Ingredients
  • 5 tsp Cumin Seeds
  • 2½ tsp Fennel Seeds
  • 3 tsp Whole Coriander Seeds
  • 5 tsp Whole Black Peppercorns
  • 2½ tsp Sea Salt (can be replaced with Table Salt)
  • ¼ tsp Asafoetida Powder
  • 10 Black Cardamom
  • 2½ tsp Carom Seeds
  • 1 tsp Red Chili Powder
  • 2½ tsp Black Salt
  • 5 tbsp Dry Mango Powder
Instructions
  1. We will roast whole spices in a Pan one-by-one. All spices must be roasted at low-medium heat. Lightly roast the spices until a pleasant aroma begins to emanate from the Pan
  2. Roast Peppercorns, Coriander Seeds, Carom Seeds, Cumin Seeds, Fennel Seeds, Black Cardamom.
  3. Finally lightly roast Sea Salt to get rid of moisture. Roasting the spices enhances the shelf life of Chaat Masala.
  4. Allow the roasted spices to come down to room temperature
  5. After the spices have come down to room temperature, transfer it to a grinder jar. Add Asafoetida Powder, Red Chili Powder, Black Salt and Dry Mango Powder. Grind into a fine powder
  6. Pass the Masala through a sieve. Fine Chaat Masala Powder is ready. You can reuse the masala on sieve, either by grinding it again, or use it in chutneys or gravy.
  7. If stored in an air-tight container in a dry place, it remains best for use for almost a year. We have used Chaat Masala in many of our Recipes-Paneer Pakoda, Masala Papad and Fruits Chaats. You can even use it in your everyday gravy or Pulao.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/chaat-masala-recipe/