Chaat Masala | Chat Masala Powder
Chaat Masala is a unique blend mix with salty, spicy, tangy, zingy and sour flavours. Chaat Masala Powder is mainly used for a variety of chaats hence the name. However Chat Masala Powder can be used for other dishes as a sprinkle for starters, gravies, indian drinks, curries, dals or just for fresh cut fruits etc.
Ingredients
- 1/4 cup cumin seeds
- 2 tablespoon black pepper corns
- 1 tablespoon rock salt
- 1/4 teaspoon dry ginger powder
- 1/8 teaspoon hing
- 2 tablespoon amchur powder
- around 15 nos mint leaves
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon red chilli powder
- 2 tablespoon black salt
Instructions
- To a pan add 1/4 cup cumin seeds. Dry roast for 2-3 mins until slightly browned and nice aroma comes. Transfer to a bowl and set aside.
- Now add 2 tablespoon whole black pepper corns. Dry roast for 2 mins until it turns crisp. Transfer to the same bowl and set aside.
- Now add 1 tablespoon rock salt and dry roast for a minute and switch off. Salt is roasted to avoid moisture while grinding.
- Now to this add 1/4 teaspoon dry ginger powder, 1/8 teaspoon hing and 2 tablespoon amchur powder. Make sure not to burn the spice powders.
- Dry roast it for a minute do not burn the spices. Transfer to the same bowl and set aside.
- Add around 15 mint leaves to the pan.
- Dry roast until it turns crisp and dry.
- Transfer it to the same bowl too.
- Now add 1/4 teaspoon nutmeg powder, 1/4 teaspoon red chilli powder and 2 tablespoon black salt.
- Mix it well, cool down completely.
- Now cooled completely and ready to grind.
- Transfer to a mixer jar.
- Grind it to a fine powder.
- Grind it as fine as possible.
- Spread it to cool down completely then store in an airtight container.
- Homemade Chaat Masala Powder is ready to use.
Video
Notes
- There is no replacement for most of the ingredients mentioned above as to get the exact flavour and taste as in stores the above mentioned ingredients are a must.
- I always roast rock salt if using before grinding to avoid moisture while grinding.
- Also switch off and then add spice powders as that heat is enough for it to get roasted. Do not burn the spice powders.
- Always cool down completely then grind it. There should be no moisture at all to extend shelf life.
- You can store in a small container in room temperature and store the rest in fridge.
- You can use regular white rock salt too instead of himalayan rock salt.
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