Travel to Pakistan and India and you're sure to sample food flavoured perfectly with masala chat (chaat). This is a fairly complex blend with some potent spices but it's extremely versatile and can be used in drinks, sprinkled on fresh fruit or used to season meats, stews and curries. (See the bottom of the page for other recipes)
Note: For the best flavours I recommend using as many whole spices as possible for this chat masala. However, if you don't have them all available just substitute with pre-ground powders and reduce the quantities in the recipe by half. For example, 2 tablespoons whole cumin seeds equals 1 tablespoon pre-ground. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp mango powder (amchoor)
1 tbsp black salt
1 tbsp sea salt
1 tbsp anardana (pomegranate seeds)
4 tsp dried mint
2 tsp ajwain seeds
2 tsp ginger powder
2 tsp chili powder
1 tsp asafetida powder (hing)
tbsp = tablespoon
tsp = teaspoon
Store your chat in an airtight container in a cool place out of direct sunlight. Use within 3 months.
Note: Dry toasting the peppercorns, cumin and ajwain before cooling and grinding will add even more flavours and aromas to your finished blend.
Click here to read more about this recommended process. (Link opens in new window)
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