Chaat masala has a very distinctive flavour and competes with garam masala as a suitable alternative spice flavouring. It’s a favourite of many. It is added to finished dishes in very small amounts and sometimes added to marinades to give them a special kick. I think it works really well in cross-over dishes when it is sprinkled over roasted sweet potatoes and grilled corn.
The acidity can come from either added citric acid or more authentically amchoor/amchur which is dried mango powder. Whatever the case, a soft citric note is ideal.
Look for black powdered salt too. It’s rarely found in Western grocers but an Indian ingredient shop worth its salt (sorry for the pun) should have it. It has a strong sulphurous note and is an acquired taste for many but it becomes worth seeking out.
Makes about 1 and 1/4 cups, or 160g which is 12 reasonable tablespoons.
Ingredients:
- 3 tablespoons cumin seeds
- 1tsp chili powder
- 3 tbsp coriander seeds
- 4 tbsp amchur or dried mango powder
- 3 tbsp powdered black salt
- 1 tbsp freshly ground black pepper
- pinch of asafoetida powder
- 1 tbsp garlic powder
- 1 tbsp dried mint but its optional
- 1 tsp carom or ajwain seeds
Preparation:
- Roast the coriander and cumin seeds in a deep frying pan, over a medium heat until warm. It should be fragrant as the seeds are moved around the pan. Watch carefully as they burn easily whilst roasting. Try to avoid any smoking but as soon as you spot smoke, just take the pan off the heat. Tip onto a plate to cool.
- Grind the roasted seeds to a fine powder in a pestle and mortar or spice grinder.
- Add the remaining ingredients and grind until you have a very fin powder.
- Store in an airtight container in a cool, dark place and use as required.
- It lasts for about 2 months.
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