Chaat Masala

1. 1

   Place a small nonstick saute pan over medium heat.

2. 2

   Add the coriander and dry-roast until lightly browned and fragrant.

3. 3

   Transfer to a bowl.

4. 4

   One spice at a time, dry-roast the cumin and ajwain, and add them to the coriander.

5. 5

   Stir and set aside to cool completely

6. 6

   Transfer to a spice grinder.

7. 7

   Add the chiles, black salt, citric acid, amchur, table salt, and pepper.

8. 8

   Grind to a fine powder.

9. 9

   Store in an airtight container.

No additional tips available.