There are a few variations to this spice mix. Everyone has their own recipe. Some add coriander seeds, some add fennel seeds. This is my Mother-In-Laws recipe. She doesn’t prefer to add coriander seeds and fennel seeds.
Good Pre-Blended and packaged chaat masalas are always available in Indian grocery store, but making Home Made Chaat Masala is always a preferred option for freshness. Believe me it’s so so easy, hardly take 5 to 10 minutes. This Home Made Chaat Masala can stored in an air tight container up to months at room temperature or in refrigerator.
Ingredients
Cumin seeds / Jeera – ½ cup Salt – 2 tbsp Black peppercorn – 2 tbsp Dry mango Powder / Aamchur powder – ½ cup Black Salt / Sanchal – 4 tbsp Hing – 1 tsp
Video Recipe of Making Home Made Chaat Masala
[ot-video type=”youtube” url=”https://youtu.be/7O0I9FlhLrA”] [blockquote style=”3″] [/blockquote] [blockquote style=”3″]Do you like our recipes? Please subscribe to WhatsApp NewsLetter and receive notification straight to your WhatsApp when new recipe posted. It will take less than a minute to subscribe.[/blockquote]
Directions
- Dry roast cumin seeds until light golden brown in color on a slow flame. Take it out in a plate.
- Now dry roast black pepper for 2 minutes on a slow flame. Keep it aside.
- Roast Salt, Dry mango powder, black salt and hing for 30 to 40 seconds. Let everything cools down completely.
- Now in a small jar, take roasted cumin seeds and roasted peppercorn and grind it in a fine powder.
- Take a sieve. Sieve the Cumin-peppercorn powder and Salt-mango powder mixture together.
- Mix well. Store this Home Made Chaat Masala in an air tight container.
