Chaat Masala
An Indian spice mix, chaat masala offers a tangy, slightly hot flavor to enhance salads, chaats, drinks, and curries.
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Instructions
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Heat a griddle over medium heat, then add 3 tablespoons cumin seeds, 1 tablespoon coriander seeds, and 1 1/2 teaspoons fennel seeds.
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Dry roast the seeds for 3-5 minutes, stirring often, until they darken slightly and become aromatic.
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Transfer the roasted seeds to a plate and allow them to cool.
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Combine the cooled seeds with 1/4 cup dried mango powder, 3 tablespoons black salt powder, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ajwain seeds, 1 teaspoon dried mint, and 1/4 teaspoon asafetida powder in a spice grinder.
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Grind the mixture until it forms a fine, smooth powder.
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Store the finished chaat masala in an airtight glass container in a cool, dark place.