Chaat Masala
I know this looks like a very long list of ingredients, but that's because most of them are optional, and you can play around to find your own favourite combination! The amounts are pretty flexible too. For this to be a truly authentic Chaat masala, you really do need to include the amchoor, asafoetida & black salt, which add a whole different dimension to the mixture. However, they can be an aquired taste (in particular the asafoetida), so use them more sparingly if you're not sure! You can get away without adding the asafoetida, but the amchoor is essential to the whole flavour; and although you can substitute ordinary salt, it isn't quite the same as black salt (which, incidentaly, is pink!). You can find all the ingredients in any indian grocers, and these days probably even some large…
Ingredients
10 serv.- amchoor powder (powdered dried mango)4 teaspoons
- roasted cumin seeds, ground↗3 teaspoons
- ground black salt (or ordinary salt if you can't get it)↗3 teaspoons
- ground black pepper↗1⁄2 teaspoon
- asafoetida powder (optional)1 pinch
optional
- garam masala (optional)↗1 teaspoon
optional
- roasted coriander seed, ground (optional)↗1 teaspoon
optional
- ground ginger (optional)↗1⁄2 teaspoon
optional
- roasted fennel seeds or 1/2 teaspoon anise seed, ground (optional)↗1⁄2 teaspoon
optional
- ajwain (aka Carom/lovage/thymol seeds) (optional)1⁄2 teaspoon
optional
- ground dried mint (optional)↗1⁄4 teaspoon
optional
- cayenne pepper (optional)↗1⁄4 teaspoon
optional
- paprika (optional)↗1⁄4 teaspoon
optional
Step-by-step instructions
- 1
If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
- 2
Combine all ingredients, and store in an airtight container.
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