Chaat Masala by Anupy Singla

Recipe by kitty.rock
READY IN: 9mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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