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.
