Ingredients
- 4 tbs. cumin seeds
- 2 tbs. coriander seeds
- 2 tbs. aniseed (sauf)
- 1 tbs. freshly ground black pepper
- 1 tbsp. dry ginger ( sonth)
- 1 tbs. red chilli powder
- 1 tbsp. ground lemon salt
- 1 tbsp. ground black salt (kala namak)
- 1 tsp. table salt
Methods:
1. Lightly dry roast cumin, coriander and aniseed in a small frying pan or tava. As soon as the seeds change color slightly, remove from heat and grind into a fine powder in a small electric mill. (If you don’t like roasted seeds, just ground them without roasting.)
2. Mix with rest of the ingredients. Store in an airtight container.
Note: Chaat masala can be used in various dishes e.g Dahi Bare, fruit chaat, Dahi Bhoondi.
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