Ingrédients pour Chaat Masala By Anupy Singla
- Coriander Seed
- Cumin Seeds
- 1/2 teaspoon fennel seeds
- 2-3 dried red chilies
- Whole Black Peppercorn
- 1 teaspoon mango powder
- 1/2 teaspoon black salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon carom seeds
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Comment préparer Chaat Masala By Anupy Singla
- **Toast the Spices:** In a heavy skillet over medium heat, dry roast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, and 2-3 dried red chilies.
- **Constant Stirring:** Stir every 15-20 seconds to prevent burning. The spices should be fragrant and lightly toasted.
- **Cool Down:** After about 4 minutes, remove the mixture from the heat and transfer it to a plate to cool completely for 15 minutes.
- **Grind to Perfection:** Once cool, add the toasted spices to a spice grinder or the dry jug of a powerful blender.
- **Add the Remaining Ingredients:** Add 1 teaspoon whole black peppercorns, 1 teaspoon mango powder, 1/2 teaspoon black salt, 1/4 teaspoon ground ginger, and 1/2 teaspoon carom seeds.
- **Blend into a Powder:** Process until you achieve a fine powder.
- **Sift for Smoothness (Optional):** For an extra-fine powder, sift the mixture through a fine-mesh sieve.
- **Store and Enjoy:** Store your homemade Chaat Masala in an airtight container for up to 6 months. Sprinkle generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
38g
Fat
2g
Carbs
11g
