For capturing the authentic taste of Indian cuisine, putting together a homemade chat masala recipe (chaat) is recommended. A complex blend with some seldom used spices, this versatile blend is often sprinkled over fruit, used to season meats and curries, and can also be used to flavour certain drinks. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
2 tbsp black peppercorns
1 tbsp mango powder (amchoor)
1 tbsp dried mint
4 tsp cumin seeds
4 tsp anardana seeds (pomegranate seeds)
2 tsp cubebs (optional)
2 tsp salt (see note 2 below)
2 tsp chili powder
1 tsp asafetida powder (hing)
20 curry leaves
tbsp = tablespoon
tsp = teaspoon
Store your masala chat in an airtight container out of direct sunlight. Use within 3 months.
Note: Dry toasting the peppercorns, cubebs and, cumin seeds before grinding will add even more flavours to your finished blend and therefore your dishes. Click here to read more about this recommended cooking technique. (Link opens in new tab)
Note 2: You can use regular table salt for this recipe and it'll taste great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!
Ingredient Note: I recommend using as many whole spices as possible for this chat recipe as they will give the best flavours. If you don't have them all substitute with pre-ground powders and reduce the amounts the recipe requires by half. So for 2 tablespoons of whole peppercorns you use 1 tablespoon ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
A Potent Garam
A Masala Mix That
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