Chaat Masala Spice Mix Recipes

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TANDOORI MASALA SPICE MIX



Tandoori Masala Spice Mix image

I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!

Provided by TheBritishBaker

Categories     World Cuisine Recipes     Asian     Indian

Time 5m

Yield 8

Number Of Ingredients 11

2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Steps:

  • Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g

CHAAT MASALA SPICE MIX



Chaat Masala Spice Mix image

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

2 tablespoons roasted ground cumin
2 tablespoons roasted ground coriander powder
1 tablespoon red chili powder
2 teaspoons amchur
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon ground black salt
1 teaspoon black pepper
1 teaspoon ginger powder
1/2 teaspoon ammonium chloride (sal ammoniac)
1/2 teaspoon ground carom seeds
1/2 teaspoon clove powder
1/2 teaspoon ground paprika, flakes
1/4 teaspoon hing

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



Chaat Masala Mixed Nuts With Cornflakes image

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

2 Tbsp. chaat masala
1 Tbsp. cayenne pepper
2 tsp. sugar
2 cups cornflakes
1 cup raw almonds
1 cup raw cashews
1 cup raw pecans
3 Tbsp. vegetable oil

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.

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  • Heat a frying pan to medium heat. Add the ajwain seeds, cumin seeds, coriander seeds and black peppercorns. Dry roast them, stirring here and there to prevent burning, about 1 minute or until fragrant.
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Author Goodnature Products, Inc.
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  • Toast the fresh-picked mint leaves on medium heat for about 7 minutes, stirring until the water has evaporated and they turn a little crispy and discolored.
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