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Chaat Masala by Anupy Singla

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“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.”
READY IN:
9mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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