Make this tangy and spicy chaat masala powder at home in under 10 minutes. It is much better than the store-bought one and much more economical too. Make a big batch using my easy recipe and store it for up to 3 months.
Add cumin seeds, coriander seeds, and black peppercorns to a skillet and dry roast on medium heat until they begin to turn a little darker and give off their aromas (2-3 minutes).
Stir often while roasting to prevent the spices from burning.
Note – Do not roast the spices on high heat otherwise they might burn. Do not over roast the spices otherwise, they will turn bitter in taste. Keep in consideration that they will continue to roast from the residual heat.
Once the spices are roasted, remove the skillet from the heat and let them cool down completely.
Add them to a dry spice grinder (coffee grinder or a food processor) along with asafetida, mango powder, black salt, and white 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. Use in your favorite recipes and enjoy.