HOMEMADE CHAAT MASALA | CHAAT MASALA RECIPE

Chaat masala is a special mix of spices, salts, and aromatics sprinkled onto dishes before serving, adding a spicy punch and tangy zing, and instantly boosting flavour and enhancing the taste. It is sprinkled over Chaat and other street food dishes, which adds to the taste. It can practically be used with any dish that you feel like perking up.

Chat Masala is thereby, one of the quintessential ingredients that you could make for yourself within minutes and it could be stored for quite some time as well. This is a basic recipe, but once you've made it a few times and become familiar with the ingredients and how they taste, you can experiment with the spices, increasing some and decreasing others to make your own custom blend.

It is a popular spice mix in India and neighboring countries, used in a host of recipes from tikki, bhalle, papri, bhelpuri to fruits and curries. Sprinkle this chaat masala on top of any dish and get an instant boost in its flavour.

INGREDIENTS OF CHAAT MASALA

·         1 Tablespoon Cumin Seeds (Jeera)

·         1 1⁄2 Teaspoons Black Peppercorns (Sabut Kali Mirch)

·         1⁄4 Teaspoon Ajwain (Carom Seeds)

·         1 1⁄2 Tablespoons Amchur (Dried Mango Powder)

·         1⁄4 Teaspoon Red Chilli Powder

·         1 Tablespoon Black Salt (Kala Namak)

·         1 Large Pinch Tartaric Acid (Tartari) / Citric Acid

·         1 1⁄2 Teaspoons Dried Ginger Powder (Sonth)

·         1 Teaspoon Salt

·         1 Teaspoon Mint Powder (Pudina)

·         1 Large Pinch Asafoetida Powder (Hing)

 Check out other delicious curry recipes you might enjoy ––

1. BESAN KA HALWA RECIPE
2. BENGAL STYLE RASMALAI RECIPE
3. PAPAYA HALWA RECIPE
4. MANGO PEDA RECIPE
5. ROSE CHAM CHAM RECIPE

INSTRUCTION TO MAKE CHAAT MASALA

1.       To Dry roast the whole spices, heat small kadhai or wok on medium heat and add in cumin seeds (jeera), black peppercorns, and carom seeds (ajwain).

2.       To dry roast, keep stirring continuously, till aromatic, about 1 minute.

3.       Remove from heat and transfer to a bowl.

4.       Add roasted whole spices and all remaining ingredients - dried mango powder (amchur), red chilli powder, black salt (kala namak), tartaric acid (tartari), dried ginger powder (sonth), salt, mint powder (pudina), and asafoetida (hing) - into a small grinder / blender, and

5.       Grind all the spices to a fine consistency powder.

Transfer chaat masala to an airtight jar. Store in a refrigerator or a cool dark place.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like it and leave your valuable comments and also Like Daily Life Unplugged on Facebook and Follow on Instagram.