Best 3 Chaat Masala Recipes
Chaat masala is a versatile spice blend commonly used in Indian cuisine, known for its tangy, sour, and slightly spicy flavor. This flavorful powder is a harmonious blend of aromatic spices, herbs, and condiments that adds a burst of flavor to a variety of dishes, ranging from chaat snacks to fruits and beverages. With its unique taste and versatility, chaat masala is a pantry staple for many food enthusiasts, and this article aims to guide you in creating the perfect chaat masala recipe that will tantalize your taste buds and elevate your culinary creations to new heights.
Let's cook with our recipes!
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 supermarkets. This goes well with loads of things, there are several recipes on this site which use it, it adds a bit of interest to cooked veg etc, and you can even sprinkle it over fruit!
Provided by Miss Dipsy
Categories Pakistani
Time 6m
Yield 1 Jar, 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Combine all ingredients, and store in an airtight container.
CHAAT MASALA
Asafoetida, mango powder and black salt distinguish the chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. "Chaat" refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chaat masala. Black salt (which is actually a reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the Tamil Nadu Curry Powder or Punjabi-Style Garam Masala may be used.
Provided by Carole Reu
Categories Asian
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Toast and grind cumin and fennel seeds and combine with remaining ingredients.
CHAAT MASALA BY ANUPY SINGLA
Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she suggests "try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt." Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops.
Provided by kitty.rock
Categories Indian
Time 9m
Yield 2 cups
Number Of Ingredients 9
Steps:
- TOAST:.
- Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
- Stir every 15-20 seconds to prevent burning.
- The spices should be just toasted and aromatic.
- After about 4 minutes of roasting, transfer the mixture to a plate.
- Let cool 15 minutes.
- GRIND:.
- Transfer spices to a spice grinder or the dry jug of a powerful blender.
- Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
- Process to a fine powder.
- Sift after grinding to get a finer powder.
- Store in an airtight container up to 6 months.
Nutrition Facts : Calories 180.1, Fat 6.6, SaturatedFat 0.4, Sodium 7015.3, Carbohydrate 33.8, Fiber 14.3, Sugar 9.7, Protein 8
Tips:
- Use a variety of spices to create a complex flavor profile. Common spices used in chaat masala include cumin, coriander, black pepper, and chili powder.
- Experiment with different ratios of spices to find the perfect balance of flavors. You can also add other ingredients, such as dried mango powder or tamarind, to create a more unique blend.
- Roast the spices before grinding them to enhance their flavor. This can be done in a pan over medium heat or in a preheated oven at 350 degrees Fahrenheit.
- Store chaat masala in an airtight container in a cool, dark place. It will keep for up to six months.
- Use chaat masala as a seasoning for a variety of dishes, including chaat, samosas, pakoras, and kebabs. It can also be added to yogurt, raita, and lassi.
Conclusion:
Chaat masala is a versatile spice blend that can be used to add flavor to a variety of dishes. It is a staple ingredient in many Indian kitchens and is also becoming increasingly popular in other parts of the world. With its unique blend of spices and tangy flavor, chaat masala is a surefire way to elevate your next meal.
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