Chaat Masala By Anupy Singla

1. 1

   TOAST:

2. 2

   Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.

3. 3

   Stir every 15-20 seconds to prevent burning.

4. 4

   The spices should be just toasted and aromatic.

5. 5

   After about 4 minutes of roasting, transfer the mixture to a plate.

6. 6

   Let cool 15 minutes.

7. 7

   GRIND:

8. 8

   Transfer spices to a spice grinder or the dry jug of a powerful blender.

9. 9

   Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.

10. 10

    Process to a fine powder.

11. 11

    Sift after grinding to get a finer powder.

12. 12

    Store in an airtight container up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.