How are you all? Hope you enjoying my all homemade recipes. So yesterday we have discussed Tea Spice and today we will discuss the most important spice mix of India. I have never seen a person in my life who never tasted this spice mix in any form as we used it in sooo many ways… still confused??? I am talking about the tangy, tha spicy, the zingy… CHAAT MASALA. Here is the simplest recipe…
SSJ’s EASIEST HOMEMADE CHAAT MASALA
Coriander seeds (Dhania) – 1tbsp.
Cumin seeds (Jeera) – 1tbsp.
Dry Pomegranate seeds (Anaardana) – 2tbsp.
Dried Red Chilies (Laal Mirch) – 3
Whole Black Pepper (Kali Mirch) – 7-8
Cloves (Loung) – 4
Nutmeg Powder (Jaifal) – ½ tsp.
Black Salt (Kala Namak) – 1tsp.
Salt – ½ tsp.
Dry Mango Powder (Amchoor) – 2tsp.
Dry Ginger Powder (Soonth) – 1tsp.
Asafetida (Hing) – 1/8 tsp.
Dry roast whole red chilies and cumin seeds.
Now add all whole spices with roasted spices in your mixer.
Add dry mango powder, dry ginger powder, black salt, salt, hing and nutmeg powder and make a smooth powder.
Now you can store it in airtight jar for upto 6 months.
Have it with any kind of chaat or on your salads or any way you like. You can change the quantity of spices according to your own taste also. If you want some more kick then just add some “Dried mint powder” also and enjoy…
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