Chaat Masala (Indian Street Snack Spice Blend) Recipe – a delicious recipe with cumin seeds, coriander seeds, fennel seeds, mint, salt, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a dry saute pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.
2
In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chili powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl.
3
Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.
37
kcal
Calories
2
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons (12g) cumin seeds, 1 tablespoon (5g) coriander seeds, 1 1/2 teaspoons (4g) fennel seeds, 1 1/2 teaspoons (3g), and more.
Yes, Chaat Masala (Indian Street Snack Spice Blend) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
