Chaat masala- an aromatic spice blend is the perfect seasoning for street chaat, dahi vada, and fried foods. I switched to homemade masalas many years ago. Trust me once you try the homemade version you’ll never go back to the store-bought one. I always have it in my pantry, It’s easy and simple to make and goes with so many dishes, etc fried chops, french fries, and sauteed vegetables.
1/2 cup coriander seeds
1/2 cup cumin seeds
1/4 cup mango powder ( amchur powder)
2 tbsp cayenne pepper ( red chili powder)
2 tbsp sweet paprika ( Kashmiri chili powder)
2 tbsp black salt ( pink salt powdered form)
2 tbsp peppercorn
3 whole dried red chili peppers
1 tsp dry ginger powder
1 tsp Citric acid
1 tsp kosher salt
Roast cumin seeds, coriander seeds, and black peppercorn in a dry sauté pan.
Allow to cool. Add whole chili peppers. Pound or grind in a coffee grinder.
Combine with salt, citric acid, ginger powder, mango powder, cayenne, and Kashmiri chili powder. Pass through a fine sieve, and store in an airtight container.
Store your masala in a glass container, in a cool, dry place. Do not store it with other spices as the ingredients in chaat masala.
This recipe for chaat masala makes 1 cup of the masala. Make sure to use your homemade chaat masala up within 2 to 3 months.