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Chaat masala makes any food delicious. Most of us buy chaat masala from the market. But maybe you don’t know that you Some spices present in the kitchen With its help you can easily make chaat masala at home. Fresh homemade chaat masala is much more aromatic and tasty than the packaged spices from the market. Whenever confectioners add their secret chaat masala to any chaat, fruit salad, dahi bhalla or snacks, its taste doubles. The biggest thing about this special spice is that all the ingredients to make it are available in your kitchen. Here we are going to tell you how to make chaat masala at home.

Material

• Whole cumin: 4 tbsp
• Whole Coriander: 2 tbsp
• Celery: 1 tsp
• Black peppercorns: 1 tsp
• Amchur Powder (Dry Mango Powder): 4 tbsp
• Black salt: 2 tbsp
• White salt: 1 tbsp
• Citric acid (lemon blossom): 1/2 tsp (optional, for sharpness and shelf life)
• Asafoetida: 1/2 tsp
• Mint powder: 1 tbsp

method of making

Fry the spices: Heat a heavy bottomed kadhai or pan on low flame. Add cumin, whole coriander, celery and black pepper to it. Fry on low flame for 2 to 3 minutes while stirring continuously. When the fragrant aroma starts coming from the spices and the color of cumin seeds turns light brown, turn off the gas. Do not let the spices burn, otherwise the taste will become bitter.

cool off: Take out the roasted spices in a plate and let it cool completely.

Grinding Preparation: When the whole spices cool down, put them in the dry jar of the mixer.

Mix powdered spices: Now add dry mango powder, black salt, white salt, asafoetida, mint powder and citric acid in the jar.

Grind finely: Running the mixer on pulse mode, grind everything very finely. Grinding on pulse mode retains the natural oil and aroma of the spices.

Filter and Store: Filter the prepared masala through a fine sieve so that if any thick pieces remain, they can be removed. Store this secret chaat masala in a clean and dry glass airtight container. This spice does not spoil for 6 months and its fragrance also remains.