Chaat Masala Seasoning Recipes
CHAAT MASALA SEASONING
A spicy blend used in Indian food--particularly in Sana's Fruit Chaat (Recipe #156495). It will keep for ages. In a pinch, caraway seeds may be substituted for the ajwain.
Provided by Chef Kate
Categories Asian
Time 14m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Roast the first 3 ingredients separately in a dry saute pan over medium high heat until they become aromatic--do not burn.
- Grind them with the chillies, black salt and citric acid until a powder.
- Mix in the remaining ingredients.
- Store in an airtight container.
Nutrition Facts : Calories 112.5, Fat 5.3, SaturatedFat 0.3, Sodium 22352.8, Carbohydrate 19.4, Fiber 8.8, Sugar 4, Protein 5
CHAAT MASALA
Asafoetida, mango powder and black salt distinguish the chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. "Chaat" refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chaat masala. Black salt (which is actually a reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the Tamil Nadu Curry Powder or Punjabi-Style Garam Masala may be used.
Provided by Carole Reu
Categories Asian
Time 25m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Toast and grind cumin and fennel seeds and combine with remaining ingredients.
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