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Homemade Chaat Masala

Falak
Print Recipe
Cuisine Indian, Pakistani
Servings 1 cup

Ingredients
  

  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon black peppercorns
  • 5-7 cloves
  • 1/2 tablespoon red chili powder
  • 2 large bay leaves
  • 3 small cinnamon sticks
  • 1/4 teaspoon carom seeds (ajwain)
  • 1/2 tablespoon fennel seeds
  • 1 teaspoon citric acid (acts as a preservative)
  • 1 teaspoon ginger powder (soondh)
  • 1.5 tablespoons mango powder (amchoor powder)
  • 1/2 tablespoon kashmiri powder
  • 1/2 teaspoon cardamom powder
  • 1.5 tablespoons black salt (kala namak)
  • 1/2 tablespoon black pepper powder
  • 1/2 teaspoon salt

Instructions
 

  • Add all the items mentioned above to a spice blender and grind it to a fine powder.
  • Do it in batches.
  • Using a fine mesh strainer, sift the grounded powder to remove any lumps.
  • Any lumps can be again placed in the spice blender to break it into powder.
  • Now mix the sifted powder very well.
  • Store in an airtight jar and can be used for up to 1 year!

Notes

  1. Make sure to grind ALL the ingredients, even the powdered ones. This helps to mix well later on.
  2. Make sure to sift the grounded mixture through the sieve/strainer so that there are no lumps at all.
  3. Always use a clean dry spoon to scoop out chaat masala. This will give a longer shelf life to this masala.