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Chaat Masala
USES: Sweet and Savory
- Yield: Makes about ¼ cup/25 g
Ingredients
- 2 tsp whole carom
- 2 tsp whole cumin
- 2 tsp whole coriander
- 4 dried whole Kashmiri chillies
- 4 whole cloves
- 1 tsp dried mint
- 1 tsp ground ginger
- 1 tsp amchur (ground unripe mango powder)
- A pinch of asafoetida/hing
- 1 tsp whole black peppercorns
- Ground kala namak/Indian black salt
Instructions
Heat a small dry stainless-steel skillet or saucepan over medium-high heat. Add the carom, cumin, and coriander and toast until they turn fragrant and light brown, 30 to 45 seconds. Remove from the heat and transfer to a plate to cool completely. Once cooled, add the spices to a coffee grinder or spice mill along with the remaining ingredients except the kala namak. Grind to a fine powder. Transfer to an airtight container and store in a cool dark place for up to 6 months. When ready to use, add ¼ tsp ground kala namak to every 1 tsp of chaat masala.
4 Responses
Fascinating! Why is the salt not mixed in to the whole batch?
It’s how I learned to make in India. This way it gives the cook extra control over the salting of a dish.
Assume the hing goes in with the other spices?
Yup, add it at the end with the other spices.