CHAAT MASALA

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.

STEP 1

Stir often while roasting to prevent the spices from burning.

STEP 2

Add them to a dry spice grinder along with asafoetida, dry mango powder, black salt, and salt and grind to make a fine powder.

STEP 3

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.

STEP 4

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