Home
 

 

Cooking with B.J
                     

Back to Pakistani Cookery

Chaat Masala
 

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

 

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.