Travel throughout India and South Asia and you're sure to enjoy food delicately spiced with chat masala. A fairly complex blend of sweet and sour ingredients. It's still easy-to-make and can be used to flavour many dishes ranging from curries, meats, stews; and it can even be sprinkled over fruit and drinks. (See the bottom of the page for other blends)
What You'll Need: (makes about 8-9 tablespoons)
2 tbsp coriander seeds
1 tbsp amchoor (ground mango)
1 tbsp black peppercorns
4 tsp cumin seeds
4 tsp dried mint
4 tsp dried ginger root (or 2 tsp ground ginger)
2 tsp kala namak (black salt)
2 tsp chili powder
1 tsp asafetida powder (hing)
tbsp = tablespoon
tsp = teaspoon
Store your masala chat in an airtight jar out of direct sunlight. Use within 3 months before rustling up a fresh amount.
Note: I recommend you dry toast the cumin, coriander and peppercorns prior to grinding and combining with the pre-ground ingredients.
The heat from the toasting releases superb flavours and fabulous aromas. Read more about this simple and worthwhile cooking technique. (Link opens in new window)
Note ll: If you haven't got any kala namak to hand, just add 1-2 extra teaspoons of salt instead.
Ingredient Note: If you have them, use whole spices for this chat recipe as they will add the best flavours. If you don't have them use pre-ground powders and reduce the amounts the recipe requires by half. So instead 2 tablespoons of coriander seeds you use 1 tablespoon of pre-ground coriander. Do likewise for any other ingredients you don't have whole and stir in with any other powders when making.
Click here to Subscribe to my Youtube Channel
(Link opens in new window)
A Mild Indian Garam
A Traditional Masala
A Range of BBQ