Chaat masala is spice mix used in savory snacks popular in Indian and Pakistani cuisines. The pungent combination of spices was a perfect pitch on fruit salad, crunchy street snacks, or even hot Tandoori chicken. The strong earthy fragrance of Chaat masala also gives the wonderful twirl in cooling lime juice.
Chaat masala became one of my favourite ingredients a while ago when I discovered that delicious dust over the salad in my favourite Indian restaurant was, in fact, Chaat masala. The simple green salad tossed with lime juice, sea salt and Chaat masala was so delightful and fresh. From there on, I learned to sprinkle a fine powder of Chaat masala over grilled vegetables, fruit salad and sparkling summer drinks.
Reading through the ingredients on the box, I came across an interesting input called “Black salt”. I have never heard of black salt before and I was intrigued.
Black salt is a pungent smelling purplish- dark rock salt used in South Asian cuisines. This new found inspired me to look for the homemade recipe of Chaat masala.
Homemade version is definitely more aromatic. The sharp and bright flavour of spices cut through the juicy texture of any dish. It was a perfect summer sprinkle and a wonderful comforting winter dust.
2 tbsp dried mango powder
1 tbsp cumin seed
1 tsp coriander seed
1/2 tsp Carom seed
1 tsp dried ginger powder
1/2 tsp chili powder
1/2 tbsp black pepper corn
1 tsp dried mint leaves powder
1 tbsp black salt
1/4 tsp citric acid
1/4 tsp asafetida powder
- Dry roasted cumin seed, coriander seed, carom seed, cloves, and black pepper corn over the medium-low heat until aromatic.
- Grind the roasted spices with black salt to fine powder.
- Add dried mango powder, ginger powder, chili powder, citric acid and asafetida powder and mix well.
- Store in the clean air tight jar and keep in the cool, dry place.
Have a beautiful day,