Imported from Instagram

Chat Masala Powder

Name: Chat Masala Powder
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 25 servings
Cuisine: South Asian
Ingredients: 60 g Dry mango powder (amchur); 10 g Black salt; 5 g Salt (The creator lists sendha namak (rock salt).); 30 g Cumin seeds; 20 g Coriander seeds; 15 g Carom seeds (ajwain); 10 g Dried mint leaves (Use as dried mint powder in the mixing step.); 10 g Black pepper; 8 g Yellow chili (The source labels this yellow chili; the transcript refers to chili powder.); 6 g Dried ginger powder (Sonth powder.); 61 g Seedless tamarind powder (Remove tamarind seeds if preparing powder from whole tamarind, as stated in the transcript.); 5 g Pomegranate seed powder (Anardana powder.); 2 g Nutmeg (Use as nutmeg powder in the mixing step.); 2 g Cloves; 2 g Asafoetida (Hing powder.); 4 g Kachri powder (Cucumis callosus powder.)

Recipe by Masaroor Waris Khan @chefmasaroor · Instagram

Imported by K Kampani on SeeMeCook

A homemade Indian chaat masala blend with tangy amchur and tamarind, salty black salt, roasted whole spices, mint, chili, and aromatic seasonings. The finished powder is suitable for fruit chaat, snacks, salads, fries, starters, and street-food dishes.

25 servings25 minSouth Asian

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Ingredients

60 g Dry mango powder (amchur)
10 g Black salt
5 g Salt (The creator lists sendha namak (rock salt).)
30 g Cumin seeds
20 g Coriander seeds
15 g Carom seeds (ajwain)
10 g Dried mint leaves (Use as dried mint powder in the mixing step.)
10 g Black pepper
8 g Yellow chili (The source labels this yellow chili; the transcript refers to chili powder.)
6 g Dried ginger powder (Sonth powder.)
61 g Seedless tamarind powder (Remove tamarind seeds if preparing powder from whole tamarind, as stated in the transcript.)
5 g Pomegranate seed powder (Anardana powder.)
2 g Nutmeg (Use as nutmeg powder in the mixing step.)
2 g Cloves
2 g Asafoetida (Hing powder.)
4 g Kachri powder (Cucumis callosus powder.)

Steps

1
Measure all of the ingredients. If using whole tamarind rather than seedless tamarind powder, remove the seeds before preparing or adding it.
2
Place the cumin seeds in a dry pan and roast them separately over a low flame. Use gentle heat rather than high heat, and avoid burning the spices.
3
Dry-roast the coriander seeds separately over low heat.
4
Dry-roast the carom seeds separately over low heat.
5
Dry-roast the black pepper separately over low heat.
6
Dry-roast the cloves separately over low heat.
7
Allow all of the roasted spices to cool completely before grinding.
8
Transfer the cooled roasted cumin, coriander, carom seeds, black pepper, and cloves to a grinder or mixer jar. Grind them to a fine powder.
9
Add the dry mango powder, black salt, salt, dried mint powder, yellow chili, dried ginger powder, seedless tamarind powder, pomegranate seed powder, nutmeg powder, asafoetida, and kachri powder to the ground roasted spices.
10
Mix or grind the combined spices until the masala is evenly blended and uniform throughout.
11
Sieve the masala once if a finer, professional-quality powder is desired. Some small particles may remain after grinding.
12
Transfer the finished chat masala to an airtight container. Keep it away from moisture and direct sunlight.

Notes

The comment states that this recipe makes exactly 250 g. The creator says the masala can be used for approximately two to three months when stored in an airtight container. The source gives no exact roasting time or temperature; use low heat and stop before the spices burn.