Chaat masala

Chaat masala is fantastic to have around the house in case you want to knock up a nice and easy Indian salad or chaat dish. It is also always much better taste-wise, to make your own than to buy a packet mix. You can make a large batch of this and store in a dry space.


What you will need
1 table spoons cumin seeds

1 table spoons coriander seeds

1 and a 1/2 table spoons fennel seeds

4 table spoons amchur (mango) powder

3 table spoons black salt 


1 and a 1/2 table spoons freshly ground black pepper 


1/4 table spoons  asafetida powder

1 and a 1/2 table spoons  ginger powder

1 table spoons dried, powdered mint

1 and a 1/2 table spoons  carom seeds

 

Fry the the cumin, coriander and fennel seeds in a hot dry frying pan until the seeds begin to turn a little darker and start to give off their aromas. Stir often while roasting, to prevent the seeds from burning.


When the seeds have roasted, take them off from the pan and spread on a plate to cool.

When cool, mix the seeds with all the other ingredients in a pestle and mortar or food processor and grind till you get a fine, smooth powder. The Chaat Masala is now ready to be used, for example in a chana chaat.