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Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)
Categories: Indian, Spices
Yield: 3/4 Cups

1/4 c Coriander seeds
1/4 c Cumin seeds
5 Whole dried red kashmiri
- chillies; up to 6,
- remove stems,
- adjust to taste
1/2 ts Ajwain (carrom) seeds;
- scant
1 tb Whole black peppercorns
1 sm Green cardamom
1 sm Clove
1 Cinnamon stick (1/4")
2 1/2 tb Amchoor (dry mango powder)
1/4 ts Citric acid powder; scant
1 ts Kashmiri chilli powder or
- paprika
1/2 ts Kala namak (black salt);
- available in indian stores
- (optional)
2 Dried mint leaves; up to 3
2 tb Salt; or to taste

Use newly bought spices for this recipe. If the spices are more than 6
months old, the blend will come out bitter.

In a dry skillet, lightly dry roast coriander seeds, cumin seeds,
whole chillies, ajwain, peppercorns, cardamom, cloves, and cinnamon
stick. Dry roast each spice one at a time, separately, on low heat.
Do not let the spices turn brown. Let cool completely.

Put the roasted spices along with other items into dry coffee grinder
or spice grinder and blitz to a fine powder.

Store in air tight container at room temperature for up to 6 months.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
homemade-chaat-masala-recipe.txt>

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