Simple Gluten Free Kitchen

Chaat Masala

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There are number of spice blends used in Indian cooking, though the tantalizing flavor that you taste in most Indian snacks, street foods, and salads is chaat masala. Chaat in Hindi means to Lick; it refers to both and a special savory delicacy served at  roadside stalls that just make your mouth water. It is a mixture of all tastes, sour, spicy, sulphurous, and very flavorful, so you can imagine how the spice mix might perk up any dish from deep fried foods to fruit salads. It is pretty much an all purpose Indian seasoning.

Chaat masala is a bit of an acquired taste because of its distinctive flavor from black salt. It is an essential ingredient but if your nose is not accustomed to pungent smell you can reduce its amount but do not replace it with table salt. Both are different, in fact black salt is used more for its aroma and flavor than as a salt. some other elements going in this spice mix are amchur is dried mango powder that adds tartness to this masala. It is a handy ingredient for any recipe when you want to add fruity tartness without any liquid. Mint adds fresh fragrance and taste to anything, here it is used as a dry powder. Mint can be easily air dried like other herbs by hanging in bundles in a cool dry place. I dry mint in oven when I need it the same day (no doubt it is convenient and easy) but I prefer to dry inside the room in shade. This way it retains the most flavor. Once the leaves are dry they can be crumbled by hand or through a screen or you can store the whole leaves in air tight container and use it when ever required.
I love few spices more than other and can’t live without. ajwain and cumin seeds are those two spices/ herbs which I tend to add in almost everything where they will taste good. Check on these hub pages here and here and you will know why I love them. You can leave out ajwain in chaat masala but not cumin. It gives a nice smokey flavor to the whole spice mix. I am giving you a recipe to make your own chaat masala. You can play around with the amounts and ingredients and settle for the one that you like.
I have used chaat masala in several of my recipes, so far, I can recall only three.
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Chaat Masala

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tbsp black salt
  • 1 tbsp amchur (dried mango powder)
  • 1 tsp Ajwain (carom seeds)
  • 1 tsp dry mint powder
  • 1 tsp dry ginger powder
  • 2 tsp red chili powder
  • 1 tsp fennel seeds
  • 2 tsp black peppercorns

Instructions

  1. Heat a small pan over medium heat. Dr roast coriander seeds, cumin seeds, and fennel seeds separately until become warm and fragrant.
  2. Move each spice to a mortar and pestle or coffee grinder as soon as they are roasted and let cool. Grind them along with Ajwain and black peppercorns.
  3. Add the powdered spices to the ground mixture. Once again grind everything together until they form a uniform powder.
  4. Store in a air tight jar. It has a long shelf life but is best to be used with in a few months for its freshness.
https://www.simpleglutenfreekitchen.com/2012/09/chaat-masala.html

 

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Comments

  8. That chaat masala sounds interesting ! In my part it’s cilantro I couldn’t live without ! 😀 I have some cumin here but I haven’t used it yet 😛

    Reply

  17. I always appreciate when some good food bloggers share family spice mix. I would have no idea how to combine several spices like this. I am new to one or maybe two spices. I didn’t even know there is mint powder! How interesting!

    Reply

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