Chaat Masala Recipe
A keeper recipe for homemade chaat masala! Within just 15 minutes you can create a flavorful spice blend perfect for adding a burst of tangy, zesty, and salty flavor to your favorite snacks and dishes.
Servings 1 cup
Calories 3kcal
Ingredients
- 2 tablespoons Black peppercorns
- ¼ cup Cumin seeds
- 2 tablespoons Dried mint leaves
- 1 tablespoon Red chili powder
- 1 tablespoon Garam masala
- 1 teaspoon Dry ginger powder (sonth or saunth)
- 3 tablespoons Amchur powder (dried mango powder)
- 1 tablespoon Black salt (Kala namak)
- 1 tablespoon Salt regular
Instructions
- Begin by placing the cumin seeds and black peppercorns in a cold pan. Turn the heat to medium-low and stir continuously for even roasting.
- Dry roast the peppercorns and cumin seeds until the cumin seeds become aromatic and lightly browned.
- Once roasted, remove from the pan and allow them to cool down.
- Transfer the cooled peppercorns and cumin seeds to a spice grinder, and add the dried mint leaves. Grind into a fine powder.
- Transfer the powdered mixture to a wide bowl.
- Add the salt, red chili powder, garam masala, and ginger powder to the bowl.
- Sift the amchur powder and black salt to remove any lumps directly into the bowl.
- Mix all the ingredients thoroughly until well combined.
- Transfer the chaat masala mixture to an airtight spice jar for storage.
Notes
- Do not over-roast: Roast the cumin and peppercorns until they are slightly darker and fragrant. Over-roasting can lead to a bitter taste.
- Cool down completely: Allow your roasted spices to cool completely before grinding to preserve the oils and flavors, ensuring a fresher taste.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 147mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg
