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Chaat Masala recipe- How to make Chat Masala at home

Chaat Masala Recipe – How to make Chaat Masala ?

Chaat masala is nothing but a smart combination of everyday spices like cumin seeds, black pepper, red chilly powder, tatri or mango powder, black salt and so on. Everybody relishes eating chaats and most of the chaat that we eat in the markets owe their tangy and tongue tickling taste to this tangy and peppy masala. These ingredients give this masala a very strong aroma which gauges everyone to the dish it used in.

Even though this chat masala is easily available in the market, the home made one tastes far better and different. This zingy and tangy chaat masala is just beyond the perfect seasoning! So, here I present you an simple and great authentic recipe of making chaat masala at your home today. Follow the step-by-step instructions and I am sure you’ll make a perfect masala. Enjoy!

Directions

Getting ready:

1.  Clean coriander seeds, so that no dirt is left.


2.  Also, clean black peppercorns.


3.  Remove the stalk from dry red chilies.

Making:

4.  Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.


5.  Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.


6.  Transfer all the roasted spices in a big bowl. Let everything cool down completely.


7.  Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.


8.  Strain the powder through sieve.


9.  Now grind the granules left in the sieve along with black salt and mango powder.


10.  Sieve the ground powder again.


11.  Mix everything really well.


12.  Transfer it to a plate. Chaat masala is ready.

Serving:

13.  Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

Chaat Masala recipe- How to make Chat Masala at home chaat masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cumin seeds – 100 grams
  • Asafetida – 3 to 4 pinch
  • Whole Coriander – 100 grams
  • Black pepper – 50 grams
  • Red chili – 10 grams
  • Tatri – 15 grams
  • Plain salt – 200 grams
  • Black Salt – 200 grams
Instructions
  1. Clean coriander seeds, so that no dirt is left.
  2. Also, clean black peppercorns.
  3. Remove the stalk from dry red chilies.
  4. Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.
  5. Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.
  6. Transfer all the roasted spices in a big bowl. Let everything cool down completely.
  7. Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.
  8. Strain the powder through sieve.
  9. Now grind the granules left in the sieve along with black salt and mango powder.
  10. Sieve the ground powder again.
  11. Mix everything really well.
  12. Transfer it to a plate. Chaat masala is ready.
  13. Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

 

4 Comments

4 Comments

  1. Dipak

    February 1, 2018 at 2:06 pm

    amchur powered kitna chaat masala main

  2. Dipak

    February 1, 2018 at 1:58 pm

    madamji chat masala main amchur kitna rakhna haii

  3. uma shankari

    July 1, 2017 at 12:48 pm

    I tired really awesome. Thank you so much.

  4. Basu Thakur

    November 29, 2016 at 9:17 pm

    Your recipe appears disproportionate. A total of 400 grams of salt (200 grams of standard salt + 200 grams of Black salt) is likely to make the mixture of about 375 grams of other ingredients liely to make the chaat masala too SALTY. Please advise.

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