Matt Moran shows you how to make Chat Masala at home.
Masala refers to a varying blend of specific ground spices/herbs. Chat Masala is just one of the many Masala’s found in Indian and Pakistani cuisine. It can be used to spice or season salads, yoghurts, fruit salads, juices and some curries.
Chat Masala can be purchased from Indian supermarkets or you can make it at home and store it in an airtight container for up to one month.
Chat masala spice mix:
• 2 tbsp roasted coriander seeds
• 2 tsp ground cumin
• 1 tsp Kashmiri chilli powder (see note)
• 1/2 tsp roasted carom seeds
• 1/2 tsp dried mint
• 1/2 tsp dried mango powder (see note)
• 1/2 tsp freshly ground black pepper
• Pinch of asafoetida powder (see note)
• 1½ tbsp black salt (see note)
• 2 large Spanish onions, thinly sliced into rounds
1 Dry-roast the spices in a frying pan over low heat until fragrant and slightly darkened in colour (2-3 minutes). Finely grind in a spice grinder or mortar and pestle, add the black salt and store in an airtight container for up to a month.
2 Separate the onion into rings and spread over a serving platter, season with a teaspoon or two of the chat masala spice mixture.
Coriander and mint leaves can be added to final dish.
Black salt (also known as kala namak) has a distinctive pungent flavour of sulphur. Kashmiri chilli powder is a deep red chilli that is medium-hot in flavour. Carom seeds (also called ajwain) are a strong almost thyme flavored seed a little bit smaller than a cumin seed. Dried mango powder (also called amchur) is made from dried and ground green mango and adds a lovely citrus flavour to curries and other dishes. Asafoetida is a spice made from the dried latex gum of a several species of the perennial herb ferula is often used as a digestive aid. Black salt, Kashmiri chilli powder, carom seeds, dried mango powder, asafetida and paneer are available from specialist Indian food stores.