Chaas Masala
Serves 1
Directions
- 1Add cumin, coriander seeds, carom seeds and fennel to a pan.
- 2Dry roast for 2 minutes on low heat.
- 3Add cloves and black pepper, and continue to roast.
- 4Turn off the heat and add asafoetida.
- 5Mix well and let the spices cool to room temperature.
- 6Transfer the cooled spices to a mixer grinder jar.
- 7Add black salt and dried mint.
- 8Grind the mixture to a powder.
- 9Store the masala in a container.
- 10Prepare chaas and add the homemade chaas masala.
Ingredients
- 100 gm cumin
- 100 gm coriander seeds
- 50 gm carom seeds
- 50 gm fennel
- 10 cloves
- some black pepper
- 1 tsp asafoetida
- to taste black salt
- dried mint
Equipment
panmixer grinder jar
Tips
- The masala can be stored in a container for 5 to 6 months.
- Microwave the mint for 2 minutes to make it crunchy and easier to powder.
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