Chaat Masala
One of India's most popular seasoning blends, Chaat Masala combines layer upon layer of intriguing flavors that are simultaneously tangy, savory, fruity, and slightly spicy!
Equipment
Ingredients
- 2 1/2 tablespoons cumin seeds
- 1 1/2 tablespoons coriander seeds
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon ajwain seeds (aka carom seeds)
- 1 teaspoon black peppercorns
- 2 1/2 tablespoons amchur (amchoor) powder
- 1 tablespoon anardana seeds or 1 teaspoon anardana powder (optional but recommended)
- 2 teaspoons kala namak (black salt) (can substitute sea salt or kosher salt)
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon ginger powder
- 1/2 teaspoon asafoetida
- 1/2 teaspoon kashmiri chili powder (optional for heat)
Instructions
- Place all of the whole seeds in a dry skillet over medium heat and roast them until very fragrant. Be careful not to scorch them or they will be bitter. Transfer to a bowl and let cool completely.Once cool, grind the whole spices to a powder in a spice or coffee grinder.Add the remaining spices and herbs and grind to a powder.Store your homemade chaat masala in an airtight jar in a dark, cool place where it will keep for up to 3 months.Makes roughly 1/2 cup chaat masala.
Nutrition
Serving: 1teaspoonCalories: 9kcalCarbohydrates: 2gSodium: 196mgPotassium: 22mgVitamin A: 25IUCalcium: 11mgIron: 1mg
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