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

Previous Next

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.

786ARMAN JAAN

[email protected]

This chaat masala is the perfect blend of spices. It's not too spicy, but it has a nice kick to it. I love using it on my samosas and pakoras.

Tasnima Khan

[email protected]

Not a fan of this chaat masala. It's too salty for my taste.

Sagar Tharu

[email protected]

This chaat masala recipe is easy to follow and the results are amazing. I've used it on everything from chicken tikka to roasted potatoes and it's always a hit.

Monty Banik

[email protected]

I love the tangy and spicy flavor of this chaat masala. It's the perfect addition to my favorite Indian dishes.

Daoud Roman

[email protected]

This chaat masala recipe is a lifesaver. I'm not the best cook, but this recipe makes me feel like a pro. My chaat is always a hit at parties.

Dary Martinez

[email protected]

Meh.

rowena bote

[email protected]

This chaat masala is a staple in my kitchen. I use it on everything from samosas to pakoras to grilled vegetables. It's always a hit with my guests.

Md Amit

[email protected]

Not bad, but I've had better.

Amadou fattty

[email protected]

I've tried many chaat masala recipes, but this one is by far the best. It's the perfect blend of spices and adds a wonderful depth of flavor to any dish.