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This is a basic recipe to make the zesty, tangy Indian street food seasoning called Chaat Masala at home.
This is one of those seasonings which has a very specific use in a dish.
Chaat masala is not a cooking spice.
You do not need to cook the spices like you would when you add spices to a dish when cooking Indian.
The spice is mostly used to add in the end to pre-cooked dishes.
One of the main ingredients used in a chaat masala recipe is ‘Amchoor powder’ or dry mango powder. The spice that gives it that tangy taste.
This post explains in detail about what is chaat masala, what are the benefits of adding it to your dishes and the spice it can be substituted with if you do not have chaat masala.
So let’s get straight to the homemade chaat masala recipe
Homemade Chaat Masala Recipe
- Coriander seeds – 4 tablespoons
- Cumin Seeds – 1 tablespoon
- Black Salt- 3 teaspoons
- Whole black pepper – 1 tablespoon
- Dry mango powder (Amchur powder ) – 3 tablespoon
- Carom seeds (ajwain) – 1 1/2 teaspoon
- Dried mint leaves – 1 1/2 teaspoon
- On a medium heat flat pan dry roast the coriander seeds, cumin seeds, whole black pepper and ajwain until it becomes slightly dark brown in colour and starts to emit a fresh fragrant.
- Remove from heat and let the seeds cool.
- Once cooled, transfer the roasted seeds to a spice blender or a mortar and pestle.
- Add mint leaves, black salt and dry mango powder and blend it well together until it becomes a fine powder.
- Transfer your homemade Chaat Masala into a tight glass and store it for 3- 6 months.