Chaat Masala
This easy homemade chaat masala is the best spice blend to add to your favorite Chaat dishes and Pakistani and Indian street food snacks!
Ingredients
- 4 tablespoons Coriander seeds
- ¼ cup Cumin seeds
- 4 cloves
- 1 tablespoon Black peppercorns
- 1 teaspoon Ajwain (carom) seeds
- 1 teaspoon Ginger Powder
- 2 tablespoons Black salt
- 1-2 tablespoons Red chilli powder
- 1 tablespoon dried Anardana/Pomegranate seeds
- ¼ cup dried mint leaves
- 1 tablespoon Amchur /dry mango powder
Instructions
- Toast the whole spices: In a pan on low heat, add coriander, cumin, ajwain and black peppercorns and cloves and roast till fragrant, about 2-3 minutes.
- Remove from the pan and transfer to a plate to cool the spices completely.
- Once cooled, add the whole spices to a spice grinder or clean coffee grinder. Grind until the spices are evenly ground into a powder. Mix in the powdered spices (amchur powder).
- Store the spice mixture in an airtight container and sprinkle on your favorite Pakistani or Indian chaat dishes or snacks.
Notes
Tips:
You can adjust the quantity of red chilli and black peppercorns to reduce heat.
Make sure it does not burn; the reason is to remove moisture to have a longer shelf life.
You can adjust the quantity of red chilli and black peppercorns to reduce heat.
Make sure it does not burn; the reason is to remove moisture to have a longer shelf life.