Tandoori Chaat Masala

Print Recipe

Prep Time 20

Course Spice Mixtures and Pastes

Cuisine Punjab

Servings g (1 lb)

Calories 2 kcal

Equipment

Mortar and Pestle
Spice Grinder
Bowl
Sieve / Strainer
Airtight Container

Ingredients

50 g Cumin seeds (½ cup)
50 g Black Pepercorns (scant ½ cup)
3½ tablespoons Black salt
30 g Mint leaves (2⅓ cups), Dried
2 tablespoons Fenugreek seeds
30 Green Cardamom pods
15 Cloves
5 Cinnamon sticks about 2.5cm / 1 inch long
2 teaspoons Ajwain seeds
1 teaspoon Asafoetida
1/2 teaspoon Mace Ground
125 g Amchoor
2½ tablespoons salt
3 tablespoons Ginger Ground
3 tablespoons Yellow Chili Powder

Instructions

Put all the ingredients, except the Amchoor, salt, ground ginger and yellow chilli powder in a mortar and pound with a pestle.
Alternatively, grind with a spice grinder, to make a fine powder.
Transfer to a clean, dry bowl.
Add the remaining ingredients and mix well.
Sieve (strain).
Store in a sterilized, dry and airtight container.

Nutrition

Serving: 450gCalories: 2kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 94mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 3mgIron: 1mg

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Tandoori Chaat Masala

Equipment

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Instructions

Nutrition

Ingredients