Best 5 Chaat Masala By Anupy Singla Recipes

Are you craving a flavor-packed chaat masala recipe that will tantalize your taste buds and transport you to the vibrant streets of India? Look no further than the culinary expertise of Anupy Singla, a renowned chef known for her innovative and authentic Indian cuisine. In this article, we embark on a culinary journey to discover Anupy Singla's exceptional chaat masala recipe, a harmonious blend of tangy, spicy, and aromatic flavors that will elevate your dishes to new heights. Get ready to explore the secrets behind this magical spice blend and learn how to incorporate it into your cooking to create unforgettable culinary experiences.

Here are our top 5 tried and tested recipes!

CHAAT MASALA BY ANUPY SINGLA

Chaat Masala by Anupy Singla image

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

Ingredients

1/2 cup heaping coriander seed
2 tablespoons heaping cumin seeds
2 tablespoons heaping fennel seeds
8 whole dried red chilies, broken into pieces
1/2 cup whole black peppercorn
2 teaspoons heaping mango powder (amchur)
2 tablespoons black salt
2 teaspoons heaping ground ginger
2 teaspoons heaping carom seeds

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

CHAAT MASALA

Chaat Masala image

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

Ingredients

2 tablespoons cumin seeds
1 1/2 teaspoons fennel seeds
1 tablespoon garam masala
1 tablespoon mango powder
1 tablespoon black salt
1 teaspoon cayenne pepper
1 pinch asafoetida powder
1/4 teaspoon ginger, ground

Steps:

Toast and grind cumin and fennel seeds and combine with remaining ingredients.

CHAAT MASALA

Chaat Masala image

If you can't find black salt, leave it out. There is no substitute for this unusual, smoky tasting form of rock salt. Though it's called black salt, it actually is more reddish when pulverized. Amchoor, being a dry powdered form of mango, adds the tartness to chaat. It's a handy ingredient for any recipe when you want to add a bit of fruity tartness without additional liquid. Sprinkle a touch of chaat masala on salads, fruit, potatoes, or any vegetable, to perk up the flavors instantly.

Provided by Dancer

Categories < 30 Mins

Time 20m

Yield 1/4 c.

Number Of Ingredients 8

Ingredients

2 tablespoons amchoor powder (dried mango powder)
1 teaspoon ground cumin
1 teaspoon ground black salt
1 teaspoon ground coriander
3/4 teaspoon ground ginger
1/2 teaspoon salt (white)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper

Steps:

Combine all ingredients.
If necessary, use a mortar and pestle to grind out any lumps.
Store air-tight until ready to use.

Nutrition Facts : Calories 83.3, Fat 3.6, SaturatedFat 0.3, Sodium 14019, Carbohydrate 14.4, Fiber 5.8, Sugar 0.5, Protein 3.4

CHAAT MASALA

Chaat Masala image

Make and share this Chaat Masala recipe from Food.com.

Provided by grapefruit

Categories < 30 Mins

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 tablespoons cumin seeds
2 1/2 tablespoons whole coriander seeds
2 1/2-3 tablespoons peppercorns
4 tablespoons whole red chilies
2 1/2 tablespoons black salt
2 1/2 tablespoons khatai, powder

Steps:

Dry roast the whole ingredients in a pan.
Cool, grind.
Add in the salt and khatai powder.
Mix well or grind once more.
Store in an airtight container.

Nutrition Facts : Calories 74.5, Fat 1.4, SaturatedFat 0.3, Sodium 1758.4, Carbohydrate 17.9, Fiber 7.3, Sugar 0.4, Protein 3.2

CHAAT MASALA

Chaat Masala image

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

Ingredients

4 teaspoons amchoor powder (powdered dried mango)
3 teaspoons roasted cumin seeds, ground
3 teaspoons ground black salt (or ordinary salt if you can't get it)
1/2 teaspoon ground black pepper
1 pinch asafoetida powder (optional)
1 teaspoon garam masala (optional)
1 teaspoon roasted coriander seed, ground (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon roasted fennel seeds or 1/2 teaspoon anise seed, ground (optional)
1/2 teaspoon ajwain (aka Carom/lovage/thymol seeds) (optional)
1/4 teaspoon ground dried mint (optional)
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon paprika (optional)

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.

Tips:

Choose high-quality ingredients for the best flavor and texture.
Use a mortar and pestle to grind the spices for the chaat masala to release their full flavor.
Adjust the amount of spice in the chaat masala to your taste.
Store the chaat masala in an airtight container in a cool, dry place.
Use chaat masala as a versatile seasoning for a variety of dishes, including chaat, samosas, pakoras, and kebabs.

Conclusion:

Chaat masala is a delicious and versatile spice blend that can be used to add flavor to a variety of dishes. It is a staple in many Indian households and is also enjoyed by people around the world. With its tangy, savory, and slightly spicy flavor, chaat masala is sure to add a burst of flavor to your next meal.