Chaat Masala is a versatile spice that can give any dish or raw ingredient a delicious tangy flavor. The Hindi word Chaat refers to a savory snack that can be prepared with a variety of ingredients. Sprinkle Chaat Masala on yogurt, fruit, raw vegetables, grilled meats, cucumbers, watermelon, grilled chicken, boiled chickpeas – you get the idea…
Ingredients
2 tbsp Cumin Seeds
1.5 tbsp Indian Black Salt
1.5 tsp Sea Salt or Regular Salt
1 tsp Dried Mango Powder (Amchur)
1 tsp Black Peppercorns
¼ tsp Ginger Powder
Pinch Asafetida
4-6 Cloves
¼ cup Mint Leaves (optional)
1 tsp Carom Seeds (Ajwain) (optional)
1 tsp Fennel Seeds (optional)
Instructions
On medium-low flame, toast Cumin Seeds, Carom Seeds, Black Peppercorns, Cloves and Fennel Seeds. Be sure to keep moving the spices continuously so that they toast evenly and do not burn. Do not keep them on the heat for longer than 60-90 seconds – for this quantity. As soon as the spices become fragrant, take them off the heat and move them to a plate to cool. Remember, you only want to remove the moisture from the spices, and you’re not looking to brown them.
Toast the Mint leaves in the pan, keep moving them constantly. They will start to dry up and shrivel. Once they turn crispy, transfer them into the plate to cool.
Mix the spices in the bowl, and let them cool. Once cooled, add the Indian Black Salt, Regular Salt, Dried Mango Powder, Ginger Powder and Asafetida. Grind them into a fine powder in a mortar and pestle or in a Spice Grinder (my preferred method). If you’re making a larger quantity, then grind in smaller batches to ensure that you get a fine powder. If the ground spice looks coarse, then you could pass it through a strainer.
Recipe by Pure Curry at https://www.purecurry.com/chaat-masala/