Chaat masala is a salty, tangy and tart spice blend that wakes up all sorts of Indian street food snacks.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 2 tsp black salt
- 1 tsp ajwain seed
- 1 tsp black peppercorns
- 1/2 tsp kashmiri chili powder
- 1 Tbsp amchoor powder (dried mango powder)
- 1/4 tsp citric acid powder (optional)
Heat a small skillet over medium low heat. Add the coriander seed and black peppercorns. Toast, stirring constantly, until they start to get fragrant. This takes about 90 seconds.
Add the cumin seed. Continue to toast another minute. Stir constantly.
Add ajwain seed. Toast another 30-45 seconds. Don't stop stirring. Remove the pan from heat and let cool.
Transfer the cooled whole spices to a spice grinder. I use an old coffee grinder for this. The type that works like a little blender.
Combine the freshly ground spices with the amchoor powder, black salt, Kashmiri chili powder and citric acid (if using).
Store in a glass container in a cool, dark place. Should stay tasty for at least a month.
Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Sodium: 13988mg | Potassium: 229mg | Fiber: 6g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 1.1mg | Calcium: 111mg | Iron: 5.5mg