- 4 tbs. cumin
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.