Chaat Masala/ Homemade Chat Masala Recipe/Popular Roadside Chaat Masala by Tarla Dalal

Chaat Masala, a must have masala for a variety of chaats.
Recipe Link : -(-Chaat)-2788r
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Chaat Masala
Most chaats owe their snazzy, tongue-tickling flavour to this peppy masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the Chaat Masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make it, so that you get a uniformly-blended masala, which can be stored for a long time.
Preparation Time: 2 minutes.
Cooking Time: 3 minutes.
Makes approx. 1 cup.
¼ cup cumin seeds (jeera)
1 tbsp black peppercorns (kalimirch)
¼ cup dried mango powder (amchur)
2 tbsp black salt (sanchal)
1½ tbsp salt
½ tsp asafoetida (hing)
1. Put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes.
2. Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder.
3. Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve.
4. Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes.
5. Store refrigerated or at room temperature in an air-tight container.