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So we see, you are a believer in making your own ground masalas at home! Well, to be honest, there is nothing as good as grinding the seasonings and creating a fine blend with your own effort. The fragrance and flavor are certainly 200% better than the store-bought alternatives that we usually opt for due to time crunch. This season, if you have some free time and wish to indulge in grinding your own chat masala recipe then go ahead and start with chaat masala! You need them in almost all chatpata snacks! So it is better to have a jar full of it in stock.

Why should you make your own chaat masala at home?

When you are toasting spices by yourself, this helps to bring out the real taste and the flavor! Of course, if you are running short of time and do not have the moment to grind and prepare your masala at home then go ahead and purchase but if you are someone who is more or less inclined to homemade spices, you have to go through this article, that we have penned down exclusively for the die-heart spice lovers.

The combination of tamarind with green mango powder is what turns out to be the best for us! If you are using black Himalayan salt, let us tell you that your chaat masala is indeed going to be the highlight of every snack.

It is alright if you are making snacks at home and have switched to healthy eating. That does not mean you have to indulge in something boring. Snacks, whether prepared at home or on the streets, can turn into a twisty and interesting indulgence with chaat masala sprinkled on top of it. So, whether you are making papri chaat or pani puri, always have chaat masala handy!

What do you mean by chaat masala recipe?

Chaat masala is a fine powder which is a mix of different ingredients like dried mango, dried pomegranate, seeds, black salt, and so on. Mainly street food items like chaat, pani puri, etc are incomplete without chaat masala. If you are making raita or salad, chaat masala can be used in that as well.

What are the common chaat masala ingredients?

Well, there are a couple of spices that you should have handy whenever you are making chaat masala at home. So let's have a look before you begin.

Black salt- This is a sulfurous salt that you can find in any small shop or grocery store. Let us tell you chaat masala is right if you do not use black salt in it.

Dry mango powder- Also known as amchur powder, this is one of the most essential components of chaat masala and you simply cannot skip on it.

Dried pomegranate seed- That's right. You will need pomegranate seeds to make chaat masala. Opt for buying seeds from the market as they are fresher than the store-bought dried powder. You can later grind them at home.

Black pepper and chili- To create the heated element for your chaat masala, you should add black pepper as well as chili to the masala mixture.

Toasted cumin seeds- Dry toast some cumin seeds in the grinder and add to your chaat masala. Sugar dust is optional and you may or may not add it to your masala mixture.

Simple tips to make chaat masala at home

You shall need to roast the chaat masala first! This includes cumin seeds, coriander seeds, ajwain, fennel, and so on! However, you need to be careful that you do not burn the seeds. This will create a smokey and bitter effect. Once you have roasted the seeds, it is time for you to grind them. This could include dried mint, kala namak, and dried mangoes. You can also include chili and crushed ginger as well. Mix them thoroughly in a bowl and then you shall need to move on to the next step.

You need a high-power blender to accomplish this task. However, a mortar and a pestle can be used as well. All the toasted spices should be combined with turmeric powder and black salt. Don't forget to add some chili powder as well as ginger powder. These can give a wonderful bold hint to your ground spice. Blend them and grind them under the toasted seasonings until they are broken down into a fine powder. If you have a small mixer grinder then you can grind the seasonings in small batches and later combine them in a bowl.

An airtight container should always be used when you are storing spices or chances are moisture and humidity will slip in to make the entire thing soggy.

We hope you end up making delectable and bold chaat masala at home.

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