Learn how to make Chaat Masala Recipe by Ruchi Bharani – Indian Spice Variety
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Ingredients
2 tbsp. black salt,
3 tbsp. dry raw mango powder (amchur powder),
1 tsp. black pepper,
1/2 tsp. asafoetida (heeng),
1 tsp. fennel seeds,
1 tsp. cumin seeds,
1 tsp. pomegranate seeds,
1 tbsp. dry ginger powder,
1 tsp. salt
Method
– In a pan, add fennel seeds, cumin seeds and pomegranate seeds. Roast them on a slow flame. Keep tossing.
– Once they are nicely roasted, let them cool down for five minutes.
– Grind the seeds into a fine powder.
– Empty the mixture into a bowl. Add black salt, asafoetida, raw mango powder, pepper powder, dry ginger powder and salt. Mix well. Break all the lumps.
– Fill in an air tight jar.
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