Sanjeev Kapoor

Chaat Masala

Spice mix for chaat

Preparation info
  • Makes

    ½ cup

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

A spicy and tangy mix used in chaats, salads, and savory dishes like fritters, to enhance their taste.

Ingredients

  • ¼ cup (20 grams) coriander seeds
  • 2 teaspoons cumin seeds

Method

  1. Place a small nonstick sauté pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.
  2. One spice at a time, dry-roast the cumin and ajwain, and add them to the coriander. Stir and set aside to cool completely.
  3. Transfer to a spice grinder. Add the chiles, black salt, citric acid, amchur,