Ingredients
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1/2
-
2
-
2
-
8
-
1/2
-
2
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Chaat Masala by Anupy Singla,Found this in our local newspaper, the Orlando Sentinel July 25, 2012 – they ran a special section on Vegan Indian cooking. In “Vegan Indian Cooking” by Anupy Singla, she suggests “try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt.” Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops.,This spice blend has a wonderful aroma. I can’t wait to try it out. Made for ZWT8
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Steps
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1
Done
|
Toast: |
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2
Done
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Dry Roast the Coriander, Cumin and Fennel Seeds, Plus the Dried Red Chilies, in a Shallow Heavy Skillet Over Medium Heat. |
|
3
Done
|
Stir Every 15-20 Seconds to Prevent Burning. |
|
4
Done
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the Spices Should Be Just Toasted and Aromatic. |
|
5
Done
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After About 4 Minutes of Roasting, Transfer the Mixture to a Plate. |
|
6
Done
|
Let Cool 15 Minutes. |
|
7
Done
|
Grind: |
|
8
Done
|
Transfer Spices to a Spice Grinder or the Dry Jug of a Powerful Blender. |
|
9
Done
|
Add Whole Black Peppercorns, Mango Powder (amchur), Black Salt, Ground Ginger and Carom Seeds. |
|
10
Done
|
Process to a Fine Powder. |
