Masala Chat Capturing the Authentic Flavours
and Aromas of Pakistani and Indian Food

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. 

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
1 tsp asafetida powder (hing)

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind both the salts, peppercorns, ajwain, cumin and anardana seeds
  • Once ground add to a bowl
  • Add the mango, asafetida, ginger and chili powders to the bowl and combine
  • Finally, crumble in the dried mint and combine again

Store your chat masala in an airtight container in a cool place out of direct sunlight. Use within 6 months.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above masala chat recipe. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...



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Masala chatHomemade Masala Chat

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