Name: CHAAT MASALA (Hot, Sour & Spicy Multi-purpose Spice Mix) recipe by Taruna Deepak at BetterButter
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 10
Ingredients: 3 tbsp Dry Mango Powder (आमचूर); 2 tbsp Rock Salt (काला नमक); 1 tsp Degi Mirch (देगी मिर्च पाउडर) or Paprika (adjust the heat); 1 tsp cumin seeds; ½ tsp Regular Salt; ½ tsp Dried Mint leaves (crushed or powdered); ¼ tsp Asafoetida (हींग)

ABOUT CHAAT MASALA (Hot, Sour & Spicy Multi-purpose Spice Mix) RECIPE

A sprinkle of this salty, tangy, spicy, earthy, pungent, lip smacking Indian spice mix peps up a fruit salad or garden salad. It’s a staple in almost all Indian street foods such as Dahi Bhalla Chaat or Dahi Papdi Chaat. And why just street foods, it is a must in most Indian households. Indians relish it sprinkled on their snacks or adding it to their beverages such as a chilled glass of Lemonade. Sprinkle generously over the fritters or the French fries or corn on cob and you are good to go. Why not try it for yourself and find your own creative ways to enjoy it!

Ingredients Serving: 10

3 tbsp Dry Mango Powder (आमचूर)
2 tbsp Rock Salt (काला नमक)
1 tsp Degi Mirch (देगी मिर्च पाउडर) or Paprika (adjust the heat)
1 tsp cumin seeds
½ tsp Regular Salt
½ tsp Dried Mint leaves (crushed or powdered)
¼ tsp Asafoetida (हींग)

Instructions

Dry roast the cumin seeds in a pan. Turn off the heat and transfer them to a plate or bowl.
In the same pan add the asafoetida and dry roast it for just a few seconds in the residual heat of the pan. Remove from heat and add it to the cumin seeds.
Using a mortar and pestle grind the asafoetida and cumin seeds to powder. Add dry mango powder, rock salt, regular salt, mint powder and degi mirch and mix them well with a spoon.
Transfer to a jar and then close the lid tightly. Store at a cool place. The chaat masala will stay fresh for approximately one month.
Note: Make small batches of Chaat Masala so that you are able to use it with in a month’s time and enjoy the freshness and aroma of the spices.
Note: The color of the chaat masala will depend on the amount of chili powder used.

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