Directions
- 1Add cumin seeds (30 grams) and coriander seeds (15 grams) to a pan and stir.
- 2Add black pepper (5 grams), cloves (10 pieces), and one dry red chili. Stir.
- 3Grate 1/4 spoon of nutmeg and add it to the pan.
- 4Add 30 grams of dry pomegranate seeds and 15 grams of Kachri powder and stir.
- 5Add 30 grams of dry mango powder and 1 spoon of asafoetida powder.
- 6Add 0.5 spoon of citric acid, 30 grams of rock salt, 30 grams of black salt, and 15 grams of salt.
- 7Mix well all the ingredients.
- 8Transfer the mixture to a mixer and blend into a fine powder.
- 9Store the chaat masala in an airtight container in the fridge for at least three months.
Ingredients
- 30 gram Cumin seeds
- 15 gram Coriander seeds
- 5 gram Black pepper
- 10 piece Cloves
- 1 piece Dry red chilly
- 5 gram Caraway seeds
- 0.25 spoon Grate nutmeg
- 30 gram Dry pomegranate seeds
- 15 gram Kachri powder
- 30 gram Dry mango powder
- 1 spoon Asafoetida powder
- 0.5 spoon Citric acid
- 30 gram Rock salt
- 30 gram Black salt
- 15 gram Salt
Equipment
panwooden spoongratermixer
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