Watch and learn how to make Chat Masala at home with The Bombay Chef Varun Inamdar only on Rajshri Food. <br /> <br />Most chaats owe their snazzy, tongue-tickling flavour to this peppy masala. Made of everyday spices, combined smartly with pungent ingredients the Chaat Masala has a strong aroma, which draws one to any dish it is added to. <br /> <br />Ingredients <br /> <br />1/2 cup cumin seeds <br />1/4 cup black pepper corns <br />2 tbsp sea salt <br />4 tbsp black salt <br />1/2 tsp asafoetida <br />1/2 tsp chilly powder <br />1/4 tsp dried ginger powder <br />1 tbsp dried mango powder <br />Mint Leaves <br /> <br />Method <br /> <br />- On a medium flame, dry roast the cumin seeds. <br />- Remove it in a bowl and allow it to cool. <br />- Dry roast black pepper corns and add them in the same bowl. <br />- Dry roast sea salt in the same manner. <br />- Add asafoetida, ginger powder and raw mango powder to the roasted sea salt and mix them. <br />- Transfer them in the bowl and add red chilli powder. <br />- Dry roast mint leaves and add them in the same bowl to cool completely. <br />- Crush black salt and place them in a separate bowl. <br />- In a grinder, grind this spice mixture in to a fine powder. <br />- Store it in an air tight container.
