Good pre-blended and packaged chat masalas are always available in Indian grocers, but making your own is always a preferred option for freshness and for experimenting with flavours — besides which, it only takes minutes to prepare a batch that will keep for months. This recipe comes from Yamuna Devi's indispensible treasury of authentic Indian cooking, Lord Krishna's CuisineChat Masala PowderOther spice blends and pastes from Lisa's Kitchen you will be sure to find indispensable:
1 tablespoon cumin seeds
1 1/2 teaspoons fennel seeds
1/4 teaspoon asafoetida
1/2 tablespoon garam masala
1/2 tablespoon amchoor (dried mango) powder
1/2 tablespoon black salt
1/2 teaspoon cayenne
1/8 teaspoon ground ginger
Dry roast the cumin and fennel seeds in a small frying pan over low heat for about 5 minutes or until the cumin seeds darken a few shades. Toss in the asafoetida and stir in for a few moments. Remove from heat and grind in an electric coffee grinder until powdered. Add the remaining ingredients and pulse to mix.
Store in an airtight jar. Makes approximately 1/4 cup.
Harissa
Chana Masala Powder
Garam Masala
Sambar Masala
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Audio Accompaniment: Marsen Jules

2 comments:
I am very impressed with this post- I have yet to try making my own chaat masala.
I'm going to get some black salt an powderd mchoor and make this. My spouse loves sliced tomatoes
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