Chaat Masala Powder – A must have Indian Street Food Spice Blend
Be it pakoras, bhajiyas, sandwiches, salads or chaats, this home made chaat masala powder is a must have in your kitchen pantry. Easy step by step pics to help you make your favourite chaat masala at home.
Equipment
- Mixer Grinder
Ingredients
- 1 cup Cumin Seeds or Jeera 1 cup is 60 ml measurement
- 2 tbsp Coriander Seeds or Sabut Dhania Use Heaped tbsp
- 1 tbsp Black Peppercorns Do not substitute with pepper powder
- 2-3 nos Whole Red Chillies
- 3 tbsp Amchur Powder or Dry Mango Powder
- 1 tbsp Kala Namak Do not substitute with table salt
- 1 tsp Table Salt
- 1 tsp Hing or asafoetida
Instructions
- Dry Roast cumin seeds, coriander seeds, red chillies, black pepper for few seconds until you experience a lovely aroma of the spices. Be careful not to brown or roast them too much.
- Allow the spices to cool and then grind them in a mixer grinder jar.
- Now add the salt – both kala namak and iodized salt. Mix well with a clean dry spoon.
- Now add the amchur powder, mix everything well and blitz everything together once so that the masalas mix together.
- Now sift this masala powder along with hing. Mix well again, check for the amchur and salt levels, in case you prefer more tangy masala, add the amchur accordingly else store it in a cool dry glass bottle.
- Stays fresh for couple of months.
Notes
- Use whole red chillies that provide a slight spice not too much colour. I have used Guntur Red chillies. They are spicy but don’t affect the colour at all. Kashmiri Red chillies are also good, just add 1 not more.
- Always cool the roasted whole spices before grinding.
- Chaat Masala is all about your taste buds. Some people prefer more aamchur while others prefer the salt. Try adding a little at a time so that the masalas don’t go waste.
- This masala doubles up as a Sandwich masala at home for me so I have added the ingredients accordingly.
- I make small batches of masala at home hence the 60 ml measurement cup size. I store this masala in the refrigerator for a couple of months or until it is over and time to grind a new batch.