Chaat Masala Video by Tarla Dalal

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Most chaats owe their snazzy, tongue-tickling flavour to this peppy masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the Chaat Masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make it, so that you get a uniformly-blended masala, which can be stored for a long time.

Recipe Description for Chaat Masala, Homemade Chaat Masala Recipe

Preparation Time: 2 mins
Cooking Time: 3 mins
Makes 1 cup
Show me for cup

Ingredients

For Chaat Masala
1/4 cup cumin seeds (jeera)
1 tbsp black peppercorns (kalimirch)
1/4 cup dried mango powder (amchur)
2 tbsp black salt (sanchal)
1 1/2 tbsp salt
1/2 tsp asafoetida (hing)

Method

For chaat masala

To make {span class="bold1"}chaat masala{/span}, put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes.
Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder.
Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve.
Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes.
Store the {span class="bold1"}homemade chaat masala{/span} refrigerated or at room temperature in an air-tight container.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes