Chaat Masala Powder

Chaat masala has a salty test. Mango powder and dried pomegranate seeds contribute tartness while the heat from black peppercorns balances out the blend. Nutty cumin, in addition to its obvious flavor when toasted, helps the digestion. Chaat masala is more just a tangy seasonging mix or spicy garnish on savory snack. It is used in many Indian dishes.

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(makes 3/4 cup)

  • 3 tbsp cumin seeds
  • 1 tbsp ground ginger powder
  • 1 tsp asafetida
  • 1 tsp ajwain seeds
  • 2 tsp mango powder
  • 1½ tsp black peppercorns
  • 2 tbsp black salt
  • 1 tsp salt
  • ½ ground nutmeg
  • ½ tsp pomegranate seeds (optional)

How to make Chaat Masala:

  1. Roast cumin seeds, ajwain seed in a small nonstick skillet or pan to a golden brown color for 1-2 minutes.
  2. Let them cool and then transfer along with other ingredients to the grinder.
  3. Grind into a smooth powder.
  4. Store in an air-tight container.

You don't have ingredients?

You can use black salt and amchoor powder or even lemon juice instead of this masala (as it has a tangy, sour flavor). You can also add a combination of cumin powder, amchoor powder/dry mango powder, red chili powder and salt.

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