This flavor blend is often used in my kitchen to season dry vegetables, salads, fruits, tofu, and more. The list is endless because this spice blend is one of the "saves the dish" mixtures." It is a combination of herbs and spices that can jazz up any bland dish.
If you prefer not to use a homemade Chaat Masala spice blend, you can always pick it from the store ( I like the MDH Brand). I advise you to visit your local Indian grocery store to pick these spices up.
1/2 teaspoon cumin seeds
1/4 cup dry mango powder
2 table spoon ginger powder
2 table spoon ajwain seeds
1 table spoon black salt
2 tablespoon indian red chilly powder
3 table spoon dried mint leaves
2 table spoon tamarind powder
1 tea spoon asafoetida
1 tea poon salt
1. Dry roast the cumin seeds on a nonstick skillet over low heat. It tends to burn fast, so keep an eye on it and add all the spices stirring and shaking. Get pan over medium heat for about 2 minutes.
2. Cool it and then place it in a coffee grinder and grind and then place it in an airtight container in a cool place.
3. It lasts about a month in the pantry and a year in the refrigerator.
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