Chaat Masala Recipe

🧂 Ingredients

• 3 tablespoons Cumin Seeds
• 2 tablespoons Whole Coriander Seeds
• 1 tablespoon Black Peppercorns
• 1 teaspoon Ajwain Seeds
• ¼ cup Amchoor

  Dried Mango Powder
• 1 teaspoon Black Salt

  Kala Namak
• ½ teaspoon Asafoetida

  Hing
• 1/2 teaspoon kashmiri chili powder

  or use equivalent paprika or 1/4 teaspoon cayenne powder

Instructions

• 1 Heat a frying pan to medium heat. Add the ajwain seeds, cumin seeds, coriander
  seeds and black peppercorns. Dry roast them, stirring here and there to prevent
  burning, about 1 minute or until fragrant.
• 2 Cool, then transfer the roasted seeds to a food processor or spice grinder.
  Grind until you achieve a smooth powder. Alternatively, you can use a mortar and
  pestle.
• 3 Add asafoetida, amchoor, black salt, chili powder and other optional
  ingredients. Mix well to combine.
• 4 Use as desired. Store in an airtight container.  Makes nearly 1/2 cup of chaat
  masala.

Nutrition Info