Chaat Masala Spice Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 tablespoons roasted ground cumin
• 2 tablespoons roasted ground coriander powder
• 1 tablespoon red chili powder
• 2 teaspoons amchur
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon ground black salt
• 1 teaspoon black pepper
• 1 teaspoon ginger powder
• 1/2 teaspoon ammonium chloride (sal ammoniac)
• 1/2 teaspoon ground carom seeds
• 1/2 teaspoon clove powder
• 1/2 teaspoon ground paprika, flakes
• 1/4 teaspoon hing

Recipe

• 1 like all indian/pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. cool for 10-15 mins before grinding.
• 2 this recipe sees 2 inda chillies - spicy red chilly powder and sweet paprika flakes. paprika may be substitued with kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds,
• 3 cream of tartar further heightens the tart note and is sold in a powder form.
• 4 ginger powder si also known as sonth. whole sonth stores well but is tough to run in the dry grinder. buy ground sonth when possible.
• 5 sal ammonia or baker's ammonia further increases the tartness of the recipe. known as nohoder in pakistan/india. also known as lime salt. this is ammonium chloride or mineral salt.
• 6 watch the clove powder - it is stinging pungent - fdont get liberal with it.
• 7 hing = asafoetida. contributes to the aroma (sour & sulphuric) and whets the appetite. this is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). this strong flavors and aroma is its hallmark.