Homemade Chaat Masala
Chaat masal is a key ingredient that is used in many, many sub-continental dishes. In our home, we make homemade chaat masala. And just a little effort gives off so many flavors. When I’m making fruit chaat, I use it and you can actually see it blending in with the fruits. Fruits love it so much that they give off their juices and you just cant help eating spoonful after spoonful of those fruits.
Of course we use it on channa chaat, or if we’re making imli ka paani. We even use it in our omelettes. So, for the people who love spicy dishes, this recipe is a keeper. Make it, and spice up anything you want.
Also, did I mention, it tastes very different from the chaat masala available in the market. Do try it peeps 🙂
Ingredients
- 100 gms Cumin Seeds Safaid Zeera
- 100 gms Coriander Seeds Kushk Dhania
- 100 gms Whole Red Chillies
- 100 gms Black Salt Kala Namak
- 1 Tablespoon Carom Seeds Ajwain
- 1 Tablespoon Citric Acid Tatri Powder
Servings:
Instructions
- Heat your pan and roast cumin seeds for 1 - 2 minutes till they give off aroma. Be careful not to over roast them
- Do the same for coriander seeds, red chilies and carom seeds seperately
- Also roast black salt slightly
- Let them cool and grind all of them
- Mix all of them and add powdered citric acid (tatri) to it
- Preserve in Jar. And use in chaats and salads 🙂
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