CHAAT MASALA SPICE MIX
This is a bold spice mix. A balanced mix of pungent flavor, color and aroma. Though it starts off with a tart sour taste when it meets the tongue, it has the mouth salivating instantly. Stores easily over a year. Recipe sourced from URDU speaking Chef Tahira. https://www.youtube.com/watch?v=iqanzD4u4ZM
Provided by whycallsarah
Categories Pakistani
Time 10m
Yield 1 cup
Number Of Ingredients 14
Steps:
- Like all Indian/Pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. Cool for 10-15 mins before grinding.
- This recipe sees 2 inda chillies - Spicy red chilly powder and sweet paprika flakes. Paprika may be substitued with Kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds,
- Cream of tartar further heightens the tart note and is sold in a powder form.
- Ginger powder si also known as sonth. Whole sonth stores well but is tough to run in the dry grinder. Buy ground sonth when possible.
- Sal ammonia or Baker's ammonia further increases the tartness of the recipe. Known as Nohoder in Pakistan/India. Also known as Lime Salt. This is Ammonium Chloride or Mineral Salt.
- Watch the clove powder - it is stinging pungent - fdont get liberal with it.
- Hing = asafoetida. Contributes to the aroma (sour & sulphuric) and whets the appetite. This is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). This strong flavors and aroma is its hallmark.
Nutrition Facts : Calories 103.8, Fat 4.5, SaturatedFat 0.6, Sodium 4827.2, Carbohydrate 17, Fiber 6, Sugar 1.3, Protein 4.6
CHAAT MASALA MIXED NUTS WITH CORNFLAKES
These spiced nuts with chaat masala are tangy, spicy, and the perfect thing to nibble on with drinks during the holidays.
Provided by Rachel Gurjar
Time 15m
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
- Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
- Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.
CHAAT MASALA
I know this looks like a very long list of ingredients, but that's because most of them are optional, and you can play around to find your own favourite combination! The amounts are pretty flexible too. For this to be a truly authentic Chaat masala, you really do need to include the amchoor, asafoetida & black salt, which add a whole different dimension to the mixture. However, they can be an aquired taste (in particular the asafoetida), so use them more sparingly if you're not sure! You can get away without adding the asafoetida, but the amchoor is essential to the whole flavour; and although you can substitute ordinary salt, it isn't quite the same as black salt (which, incidentaly, is pink!). You can find all the ingredients in any indian grocers, and these days probably even some large supermarkets. This goes well with loads of things, there are several recipes on this site which use it, it adds a bit of interest to cooked veg etc, and you can even sprinkle it over fruit!
Provided by Miss Dipsy
Categories Pakistani
Time 6m
Yield 1 Jar, 10 serving(s)
Number Of Ingredients 13
Steps:
- If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
- Combine all ingredients, and store in an airtight container.
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