Chaat Masala
19kcal
Ingredients
- 2 tbsp Cumin Seeds
- 1.5 tbsp Indian Black Salt kala namak
- 1.5 tsp Sea Salt or regular salt
- 1 tsp Dried Mango Powder amchur
- 1 tsp Black Peppercorns
- 1/4 tsp Ginger Powder
- 1 pinch Asafetida hing
- 4 Cloves
- 1/4 cup Mint Leaves optional
- 1 tsp Carom Seeds ajwain, optional
- 1 tsp Fennel Seeds optional
Method
Toast whole spices
- Heat a pan over medium-low heat. Add cumin seeds, black peppercorns, cloves, and optional fennel seeds and carom seeds (ajwain). Stir continuously for 60–90 seconds until fragrant. Do not brown.
Keep the spices moving constantly to avoid burning.
Toast the mint leaves (if using)
- In the same pan, add mint leaves and toast on medium heat, stirring frequently.
- When fully dried and crisp (about 3–5 minutes), transfer to the plate to cool.
Cool and combine
- Allow all toasted ingredients to cool completely. Combine them in a mixing bowl.
Add powdered ingredients
- Add dried mango powder (amchur), Indian black salt (kala namak), regular or sea salt, ginger powder, and a pinch of asafetida (hing).
Grind to a fine powder
- Grind the mixture using a spice grinder (preferred) or mortar and pestle until fine.
Grind in small batches for a more even texture.
Optional: Sift for uniform texture
- If the mixture appears coarse, pass it through a fine strainer and re-grind any remaining larger particles.
Store
- Transfer to an airtight container and store in a cool, dry place for several months.
Nutrition
Serving1tbspCalories19kcalCarbohydrates3gProtein1gFat1gSaturated Fat0.1gPolyunsaturated Fat0.1gMonounsaturated Fat0.3gSodium586mgPotassium66mgFiber1gSugar0.2gVitamin A110IUVitamin C1mgCalcium33mgIron2mg
Private Notes
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