Travel to Pakistan and India and you're sure to sample food flavoured perfectly with masala chat. This is a fairly complex blend with some potent ingredients 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 more of my homemade mixes and blends)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp mango powder (amchoor)
2 tbsp dried mint
1 tbsp black salt (kala namak)
1 tbsp anardana seeds (pomegranate seeds)
2 tsp ajwain seeds
2 tsp ginger powder
2 tsp chili powder
1 tsp salt (see note 2)
1 tsp asafetida powder (hing)
tbsp = tablespoon
tsp = teaspoon
Store your chat masala in an airtight container in a cool place out of direct sunlight. Use within 3 months.
Note: Dry toasting the peppercorns and cumin seeds 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)
Note 2: You could use any salt for this recipe, however, I do recommend using a good quality salt: sea/rock/kosher/flakes etc as these are a bit less processed and I think add better flavours to your seasonings and this is transferred to your home cooking. If however you only have regular table salt available it's fine to use that.
Ingredient 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 of peppercorns equals 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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