Chaat Masala Spice Mix

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READY IN: 10mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Like all Indian/Pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. Cool for 10-15 mins before grinding.
  • This recipe sees 2 inda chillies - Spicy red chilly powder and sweet paprika flakes. Paprika may be substitued with Kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds,
  • Cream of tartar further heightens the tart note and is sold in a powder form.
  • Ginger powder si also known as sonth. Whole sonth stores well but is tough to run in the dry grinder. Buy ground sonth when possible.
  • Sal ammonia or Baker's ammonia further increases the tartness of the recipe. Known as Nohoder in Pakistan/India. Also known as Lime Salt. This is Ammonium Chloride or Mineral Salt.
  • Watch the clove powder - it is stinging pungent - fdont get liberal with it.
  • Hing = asafoetida. Contributes to the aroma (sour & sulphuric) and whets the appetite. This is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). This strong flavors and aroma is its hallmark.
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