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
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Heat a pan and dry roast the whole red chili, carom seeds, coriander seeds, black peppercorns, cumin seeds, cloves, and 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 them 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-inch 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, and 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 them 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
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