Ingredients
- 3 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons saunf / fennel seeds
- 4 tablespoons raw mango / amchur powder
- 3 tablespoons powdered black salt
- 1 1/2 teaspoons black pepper (freshly ground)
- 1/4 teaspoon hing / asafetida powder
- 1 1/2 teaspoons ginger powder
- 1 teaspoon dried, powdered mint
- 1 1/2 teaspoons ajwain/carom seeds
Steps to Make It
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Set up a flat griddle on medium heat. When hot, put the cumin, coriander, and fennel seeds on it.
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Dry roast these ingredients until the seeds begin to turn a little darker and start to give off their aromas. Stir often while roasting, to prevent the seeds from burning.
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When the seeds have roasted, remove them from the griddle and spread on a plate to cool.
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When cool, mix the seeds with all the other ingredients in a clean, dry, coffee grinder or food processor and grind until you get a fine, smooth powder. The chaat masala is now ready to be used.
Tips
- Sprinkle chaat masala on almost any green salad for an added kick.
- Add a pinch of chaat masala to lemonade and stir to give it an instant lift.
- Indian vegetarian dishes taste particularly good with a small garnish of chaat masala. After the dish is cooked and you have turned off the heat, sprinkle a few pinches of chaat masala over the top of the dish and cover immediately. Let sit for 2 to 3 minutes and serve. Enjoy!
