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.