Chaat Masala Spice Mix
Chaat masala's tangy, hot, sweet, funkiness brightens up roasted vegetables, egg salad, fruit salad, soups, salad dressing, and anything else that needs a bit of zing.
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons carom (ajwain) seeds
- 1 teaspoon black peppercorns
- 1 1/2 teaspoons dried mint leaves
- 2 tablespoons black salt (kala namak)
- 1/2 teaspoon sea or table salt
- 1 tablespoon Kashmiri ground red chili ~ Or 1 1/5 teaspoons cayenne; substitutions
- 3 tablespoons green mango powder (amchur)
- 1 teaspoons ground ginger
Gather all your ingredients.
In a frying pan or sauté pan over medium heat, add the coriander seeds, cumin seeds, carom seeds, and fennel seeds. Toast until the carom seeds become slightly darker, and the spices become fragrant, taking care not to burn the seeds. This will take about 2 to 4 minutes.
Remove from the heat and allow to cool.
Using a high powered blender, spice grinder, or mortar and pestle, grind the spices along with the mint into a fine powder. If using a small grinder, you may have to blend in batches.
Stir in the salts, chili powder, mango powder, and ground ginger, and thoroughly combine.
Ideally use a day after mixing up the chaat masala, which gives the spices time to get to know each other. This recipe yields about 3/4 of cup (86g) of chaat masala. Store in an airtight container for up to 2 months.