Chaat Masala, is basically a combination of a variety of spices, giving it a sweet, salty, tangy taste. WOW! Imagine such a burst of flavors in your mouth!! Mmmm… Dry Mango Powder and Black Salt are the key ingredients responsible for the zingy taste, (Chatpata– as we call it here in India) that pushes you towards making that lip-smacking sound!! Majority of Indian snacks, street foods, etc. cannot do without a sprinkle of chaat masala on them. They are the essence of a good Indian snack. Just a sprinkle of it will take the dish to a whole another level.
In one of my previous posts Tangy Chick-peas Salad, I had mentioned I would be doing a post on Homemade Chaat Masala. I have adapted this recipe from a cookery course I took up, a few months back. Prior to that, I always used store bought chaat masala and never had I thought of making a version of my own at home. I tried it out and surprisingly, it tasted very similar to the ones sold in markets, only fresher. 🙂 This recipe makes about half a cup and it can be stored for a good one- one and a half month.
This is what you’ll need:-
CHAAT MASALA AT HOME
- 2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 4 tsp Dry Mango Powder (Amchoor)
- 1 ½ tsp Black Pepper Powder
- ½ tsp Dry Ginger Powder
- ¼ tsp Asafetida (Hing)
- 1 tsp Garam Masala (Consists of roasted whole – black pepper, cloves, cinnamon, cumin seeds, brown cardamom pods)
- 3 tsp Black Salt
- 1 ½ tsp Salt
1. Dry roast Cumin Seeds, Coriander Seeds, and Fennel Seeds respectively. and grind them to form a powder. There is a picture below for the cumin powder. Same is to be done for the other two.
2. Once you have all your ingredients in place, combine well.
Pass it through a sieve in case you are looking for a finer texture.
Relish this lovely homemade spice mixture by sprinkling on your fritters, potato chips..or just about anything where you are looking for a little zing in your dish!!