Thursday 13 December 2012

Chaat Masala






Ingredients (makes approx loosely packed 3/4 cup)
  1. 4 tablespoon coriander seeds
  2. 4 teaspoon roasted cumin powder
  3. 1.5 teaspoon ajwain/carom seeds
  4. 2.5-3 tablespoon black salt/kala namak/rock salt
  5. 5 red dried chiles, stems removed
  6. 3 teaspoon dried mango powder/amchur
  7. a very generous pinch of hing/asafoetida (about 1/4 teaspoon)
  8. 1/2 teaspoon dried ginger powder
  9. 1.5 teaspoon ground black pepper
  10. 1 teaspoon dried mint (optional)
  11. 2-3 teaspoons Kashmiri red chili powder/paprika (optional, for a nice bright color)

Directions
  1. Roast the coriander seeds, cumin seeds and the carom seeds separately at a low flame for a few minutes only, until they are a shade darker and starts to get aromatic (the aroma is hard to miss). Remove from heat and let cool.
  2. Combine all ingredients and grind into a fine powder.
  3. Store in air tight containers

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