Make market like chaat masala at homeImage Credit source: Getty Images
The chaat masala that is put on chaat-pakodas and salads in the market has a different taste. Its color also appears slightly darker than normal chaat masala. Actually, the reason behind this is the method of roasting the spices and preparing their blend. It has the spiciness of pippali and freshness of mint while at the same time there is a nice sourness which makes the mouth water. You can make similar chaat masala at home and store it. You can use it in everything from salad to raita, fruit chaat, masala buttermilk. This chaat masala will also help in maintaining your digestion.
There are blends of different spices in the kitchens of Indian homes which help in giving the perfect taste to many dishes. These spices are beneficial for our health in many ways, from digestion to detoxing the body and increasing immunity. For now, let us know the recipe of making market-like black colored chaat masala, which has been given by Chef Pankaj Bhadauria.
Note the ingredients of chaat masala
You need 1/2 cup cumin, 1/6 cup coriander, 1/4 cup dry mango powder, 1/8 cup black salt, 1/2 tsp citric acid, 1/8 cup black pepper, 4 whole red chillies, 1 tsp celery, 1/8 cup plain salt, 2 long black peppers, 1/4 cup mint leaves. Now know the method of making the masala.
Kala Chaat Masala Recipe
- First of all, you have to separate fresh mint leaves from the stalks, wash them and dry roast them until they dry. This will also change the color.
- Now you have to fry the cumin seeds well on low flame while stirring continuously until a good aroma and a little darkness comes.
- Now dry roast whole coriander, black pepper and clove pepper i.e. Pippali in the same way and add dry red chilli to it and fry it till it gets a little dark.
Image:masterchefpankajbhadouria
- When all the things are roasted, take them out in a plate and let them cool.
- There is a twist in this masala. You also have to fry black salt lightly so that its color also changes.
- When all the things cool down, put them in a blender jar. In this you will get dry mango powder and citric acid i.e. lemon flower which will give it a nice sourness.
- Grind all the ingredients well till they become fine powder and then filter them through a fine sieve or leave them as is.<
tastes amazing
You can store it and if there is no moisture, it does not spoil for a long time. Which can be enjoyed by adding it to anything from chaat to raita. Actually, in this all the spices are roasted till their color changes slightly, hence its color becomes dark. This is the reason why it is called black chaat masala. Due to the spices being roasted properly, their aroma and taste also come out better.
