Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chaat Masala

Condiments - Seasoning - -

INGREDIENTS

2 t ajwain seeds (aka carum)
1 1/2 T cumin seeds
1/4 t black peppercorns
2 T dried mint flakes, crushed
1/8 t asafetida
1/4 t grated nutmeg
2 T mango powder (amchur)
1/2 t hot or sweet paprika
1 T kala namak (black salt)
1/4 t salt

METHOD

Preheat a large heavy skillet over medium heat. Add the ajwain, cumin, and peppercorns and toast, shaking the pan frequently, until fragrant, about 4 minutes. Reduce the heat to low and add the mint, asafetida, and nutmeg and continue toasting for another 2 minutes. Cool slightly.

Transfer the contents of the pan to a spice grinder and grind into a fine powder. Stir in the mango powder, paprika, black salt, and salt. Mix well. Store the spice powder in an airtight glass jar for up to 2 months in a cool place or up to 6 months refrigerated.

NOTES

Source: "Laxmi's Vegetarian Kitchen"
Yield: "1/2 cup"

posted by rebecca

[post a new comment]