Chaat Masala Recipe by Ruchi Bharani - Indian Spice Variety [HD] <br />INGREDIENTS- <br />2 tbsp. black salt <br />3 tbsp. dry raw mango powder (amchur powder) <br />1 tsp. black pepper <br />1/2 tsp. asafoetida (heeng) <br />1 tsp. fennel seeds <br />1 tsp. cumin seeds <br />1 tsp. pomegranate seeds <br />1 tbsp. dry ginger powder <br />1 tsp. salt <br /><br />METHOD- <br />- In a pan, add fennel seeds, cumin seeds and pomegranate seeds. Roast them on a slow flame. Keep tossing. <br />- Once they are nicely roasted, let them cool down for five minutes. <br />- Grind the seeds into a fine powder. <br />- Empty the mixture into a bowl. Add black salt, asafoetida, raw mango powder, pepper powder, dry ginger powder and salt. Mix well. Break all the lumps. <br />- Fill in an air tight jar.
