Chaat Masala by Anupy Singla

READY IN: 9mins
Recipe by kitty.rock

Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she suggests "try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt." Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops.

Top Review by Dreamer in Ontario

This spice blend has a wonderful aroma. I can't wait to try it out. Made for ZWT8

Ingredients Nutrition

Directions

  1. TOAST:.
  2. Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
  3. Stir every 15-20 seconds to prevent burning.
  4. The spices should be just toasted and aromatic.
  5. After about 4 minutes of roasting, transfer the mixture to a plate.
  6. Let cool 15 minutes.
  7. GRIND:.
  8. Transfer spices to a spice grinder or the dry jug of a powerful blender.
  9. Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
  10. Process to a fine powder.
  11. Sift after grinding to get a finer powder.
  12. Store in an airtight container up to 6 months.

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