Best Chaat Masala Recipes

CHAAT MASALA

Steps:

• If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
• Combine all ingredients, and store in an airtight container.

CHAAT MASALA

Steps:

• Toast and grind cumin and fennel seeds and combine with remaining ingredients.

CHAAT MASALA MIXED NUTS WITH CORNFLAKES

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.

CHAAT MASALA SPICE MIX

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.

CHAAT MASALA BY ANUPY SINGLA

Steps:

• TOAST:.
• Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
• Stir every 15-20 seconds to prevent burning.
• The spices should be just toasted and aromatic.
• After about 4 minutes of roasting, transfer the mixture to a plate.
• Let cool 15 minutes.
• GRIND:.
• Transfer spices to a spice grinder or the dry jug of a powerful blender.
• Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
• Process to a fine powder.
• Sift after grinding to get a finer powder.
• Store in an airtight container up to 6 months.

POTATOES WITH CHAAT MASALA

Steps:

• Preheat oven to 450 degrees.
• Combine potatoes with the oil, using your hands, until potatoes are lightly oiled.
• Place in roasting pan and roast, turning frequently, for 35 minutes.
• Remove from oven and sprinkle with salt, lemon juice and scallions, and toss. Sprinkle with chaat masala and serve.

CHAAT MASALA

Steps:

• Combine all ingredients.
• If necessary, use a mortar and pestle to grind out any lumps.
• Store air-tight until ready to use.

GREEN CHUTNEY WITH CHAAT MASALA

Steps:

• Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.

CHICKPEAS WITH GINGER, GARLIC, AND CHAAT MASALA

Steps:

• 1. Prepare the chaat masala. Then, heat the oil in a large nonstick wok or skillet over medium-high heat and cook the green chili peppers, stirring gently, about 30 seconds (stand back incase they burst). Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and garlic and stir about 30 seconds.2. Add the coriander, cumin, and fenugreek leaves, stir momentarily, then mix in the chickpeas and water. Cover and cook over medium heat until the chickpeas are soft, about 4 minutes. Add the lime juice, chaat masala, and cilantro and cook, stirring, another 5 minutes. Transfer to a serving dish, mix in the tomato wedges, scallions, and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY SMASHED POTATOES WITH CHAAT MASALA

Steps:

• 1. Prepare the chaat masala. Then, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool slightly, then peel and cut in half lengthwise. Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)2. Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes they should sizzle upon contact with the hot oil. Quickly add the potatoes, coriander, chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.3. Reduce the heat to medium-low, add the ginger, green chili peppers, and pomegranate seeds, and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes. Transfer to a serving dish, top with the mint leaves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.