CHAAT MASALA SPICE MIX
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
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
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