1. One at a time, dry roast the coriander seeds, cumin seeds, ajwain seeds and peppercorns in a skillet over medium-low heat for a few minutes, just until the aroma rises and they begin to brown. Let them cool.
2. Remove the stems from the dried red chiles and break them into pieces. In a bowl, mix all ingredients together. Grind to a fine powder in a spice grinder.
- Store in an airtight container.
- Indian black salt must be used to get the correct flavor.
1/4 cup coriander seeds
3 Tbs cumin seeds
1 Tbs ajwain seeds
1 tsp black peppercorns
6-7 dried red chiles
1 1/2 Tbs dried mango powder
1 tsp paprika
1/2 tsp asafetida
1 1/2 Tbs black salt
1 tsp salt
Chaat Masala is a spice mixture that is popular in North India to flavor simple garnishes and enhance a meal. The other day I though it would be a good idea to try something new and expand my spice blend repertoire.
The term “chaat masala” translates from Hindi to English as “licking spice.” It is most often used to energize the flavor of chaat, a popular dish made with chickpeas, yogurt, potatoes and tomatoes, sold by vendors on the streets of North India, hence its name. The key ingredients are amchoor powder (from dried green mangoes), Indian black salt (with its pungent flavor), red chile powder and cumin that, when ground together, create a salty and sour taste. Various spice combinations are added to each recipe for chaat masala to give it the signature flavor of the chef. Chaat masala is usually added to a dish just before it is served.