BY WHISKAFFAIR
Add cumin seeds, whole coriander seeds, and whole black peppercorns to a skillet and dry roast on medium heat until they begin to turn a little darker.
Stir often while roasting to prevent the spices from burning.
Add them to a dry spice grinder along with asafoetida, dry mango powder, black salt, and salt and grind to make a fine powder.
Transfer the chaat masala powder to a glass container with a tight seal and store it in a cool, dark place for up to 3 months.