Easy Chaat Masala Powder Recipe

Ingredients

• 1 tablespoon (10g) whole coriander seeds
• 1 tablespoon (12g) black peppercorn
• 1.5 tablespoon(17g) cumin seeds
• 1 tablespoon(10g) fennel seeds
• 3 tablespoon (25g) dry mango powder amchur
• 1 tablespoon(10g) red chili powder (hot), use ½ tablespoon if you like less hot
• 1 tablespoon(22g) black salt kala namak
• 1 tablespoon salt adjust to taste

Steps

1. Roast the spices: In a skillet (I use 8 inch), dry roast cumin seeds, coriander seeds, black peppercorns and fennel seeds over medium heat until fragrant. Keep stirring continously taking care that the spices do not blacken or brown too much. Let them cool.
2. Grind the spices: Once cooled, grind the roasted spices into a fine powder using a spice grinder, coffee grinder or mortar and pestle.
3. Sieve the ground spices (Don't Skip)- Using a fine-mesh sieve or a spice sifter, sift the ground spices into a large bowl. Since chaat masala is a finishing spice,we want to ensure that it's smooth. Sifting ensures that any unground pieces are separated out, resulting in a smooth and even spice blend.
4. Mix in the ground spices and salt: Add the salt and ground spices and mix well.I like to run even the ground spices (amchur, red chili powder) and black salt through the sieve to remove any clumps.This helps in achieveing a pristine, professional-quality spice mix.
5. Store: Transfer the chaat masala spice powder to an airtight container. Store it in a cool, dry place. It should last for several months.