Chaat Masala By Anupy Singla Food

CHAAT MASALA

Steps:

• If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
• Combine all ingredients, and store in an airtight container.

CHAAT MASALA BY ANUPY SINGLA

Steps:

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

CHAAT MASALA

Steps:

• Toast and grind cumin and fennel seeds and combine with remaining ingredients.

CHAAT MASALA

Steps:

• Combine all ingredients.
• If necessary, use a mortar and pestle to grind out any lumps.
• Store air-tight until ready to use.

CHAAT MASALA MIXED NUTS WITH CORNFLAKES

Steps:

• Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
• Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
• Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.