Chaat Masala | Homemade Chaat Masala || How to Make Chaat Masala Recipe with step-by-step photos
Chaat Masala is a mix of hot and tangy spices. ‘Chaat' means 'to lick' and 'masala' means spice in Hindi/Urdu So, generally the word chaat is used for a collection of spicy and savory snacks that are lip-smacking, so to speak. Mango powder and black salt distinguish chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks.
Sprinkle this chaat masala on top of your Tikki, Bhalla, papri, bhel puri, and get an instant boost in the flavor of the chaat.
so let's begin
If you have tried this Chaat Masala then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
Heat a pan and dry roast the whole red chili, carom seeds, coriander seeds, black peppercorns, cumin seeds, cloves cinnamon Stick on medium heat till an aroma of spices arises and they get a golden color.
Place the roasted spices in the bowl and let it cool down
Now in the grinder jar put all roasted spices and keep grinding for 5 minutes until a fine powder
Right after mixing black salt, citric acid, dry ginger, salt, and mango powder with the roasted ground spices
Chaat Masala can
be stored in an airtight jar in a cool and dry place to keep away from
moisture. It will keep well for months or even a year
Chaat masala is a mix of hot and tangy spices. ‘Chaat' means 'to lick' and 'masala' means spice...
Ingredients:
- 10 pieces, whole red chilies
- 1 ½ tbsp, black salt
- 1 tsp, dried ginger powder
- 3 tsp, mango powder
- The 2-inches piece, cinnamon stick
- 1 tbsp, cumin seeds
- 1 tsp, carom seeds (ajwain)
- 2 tbsp, coriander seeds
- 1 tbsp, black peppercorns
- 8, cloves
- 1 tsp, citric acid (tatri)
- 1 tsp, salt
How to make a Chaat Masala?
- Heat a pan and dry roast the whole red chili, carom seeds, coriander seeds, black peppercorns, cumin seeds, cloves cinnamon Stick on medium heat till an aroma of spices arises and they get a golden color.
- Place the roasted spices in the bowl and let it cool down
- Now in the grinder jar put all the roasted spices and keep grinding
- for 5 minutes until a fine powder
- Right after mixing black salt, citric acid, dry ginger, salt, and mango powder with the roasted ground spices
- Store it in an airtight jar in a cool and dry place away from moisture.
- It will keep well for months or even a year
*Not be duplicated, rewritten or published without permission-
Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon