Chaat Masala Recipe
This homemade Chaat Masala Recipe allows you to create a superior version compared to store-bought options. Organize your spices and blend them in the right proportions to achieve an ideal flavor. Sprinkle it to enhance your chana chaat and dahi baray, or to season your dishes for a delightful balance of savory and tangy flavors.
Print
Pin
Servings: 5 Persons
Calories: 24kcal
Cost: $1
Equipment
- Grinder
- Skillet To roast spices
Ingredients
- 2 tablespoon Coriander Seeds Sabut Dhania – ثابت دھنیا
- 2 tablespoon Cumin Seeds Zeera زیرہ
- 10 Whole Red Pepper Sabut Laal Mirch – ثابت سرخ مرچ
- ⅓ teaspoon Salt Namak – نمک
- ⅓ teaspoon Black Salt Kala Namak – كالا نمک
- 1 teaspoon Fennel seeds Saunf – سونف
- 8 Green Cardamom Hari Ilaichi – الائچی
- ½ teaspoon Dried Ginger Adrak Powder – سونٹھ
- ½ teaspoon Garlic Powder Lahsun Powder – لہسن
- 1 teaspoon Carom Seeds Ajwain
- ½ tablespoon Amchor Powder (Mango powder) Amchoor – آمچور
- 3 inches Cinnamon 1 Stick
- ½ teaspoon Black Pepper Powder Kali Mirch – كالی مرچ
- 10 Cloves laung – لونگ
- 1 pinch Tatri Citric Acid (optional)
Instructions
Roast Spices
- In a Pan, toast cumin seeds (zeera) and Coriander seeds (sabut dhania) and Whole red pepper (sabut laal mirch) on low heat until it gets aromatic.
Grind
- Now put all the other ingredients (salt, black salt, fennel, green cardamom, dried ginger, garlic powder, carom seeds, amchor powder, Cinnamon, black pepper, cloves and tatri) in a grinder and grind to make a fine powder.
Store
- Chaat masala powder is ready to use. Store in a airtight glass jar or container for multiple use.
Notes
- Toast the ingredients over low heat until they release a fragrant aroma.
- Use the proper proportions of each ingredient to achieve optimal flavor.
- Sprinkle it over chaat, traditional fried snacks, or any dish you prefer.
- To preserve the fine powder, sieve it to eliminate any whole spices from the masala.
- Keep it in a cool location (temperature: below 30°C).
- The shelf life is typically between 4 to 6 months.
- Always use a dry spoon to scoop out the masala.
- Ensure the glass container is airtight; steel containers can also be a good alternative.
- Avoid plastic containers.
- For extended shelf life, you can place the Chaat Masala jar in the fridge, where it can last over 6 months, especially beneficial during long summers.
- Just remember to seal the container tightly to prevent moisture, as this can lead to mold growth.
- Remember, the homemade chat masala contains no preservatives or additives.
Nutrition
Serving: 50g | Calories: 24kcal
