Step-by-step
1
firstly, in a heavy bottomed pan take ¼ cup cumin and 2 tbsp coriander seeds.
2
dry roast on low flame until the spices turn aroamtic.
3
transfer to a large plate to cool completley.
4
in the same pan take 2 inch dry ginger, 1 dried red chilli, 2 tbsp black pepper, ½ tsp clove and ½ nutmeg.
5
dry roast until the spices turn aromatic.
6
transfer to the same plate allowing to cool compeltley.
7
now take 3 tbsp mint and roast on very low flame.
8
roast until the mint leaves turns crisp. you can alternatively sun dry until it turns crisp.
9
transfer to the same plate, allowing to cool compeltley.
10
once all the spices are cooled completley, transfer to a mixi jar.
11
add ¼ cup dry mango powder, ½ tsp hing and 1 tsp salt.
12
blend to fine powder making sure all the spices are powdered.
13
finally, chaat masala is ready to prepare aloo chaat or chaat of your choice.
Video
Notes
- firstly, make sure to dry roast the spices well, else the shelf life of masala blend will decrease.
- also, increase the amount of pepper for a heat kick.
- additionally, if you are not having access to mango powder you can use pomogranate seeds.
- finally, chaat masala recipe tastes great when used to prepare variety of indian chaat recipes.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chat-masala-recipe-chaat-masala-powder/