Finishing with fire…
Indian spices are always aromatic and savory, and we love them so – especially when they have a healthy dose of dried red chilies in the mix. This homemade chaat masala recipe delivers there, plus you can optionally add in paprika for a little more warmth (and a more vibrant color). Control the heat by choosing your dried red chilies wisely – dried red jalapeño will deliver a very eatable medium heat while dried cayenne or Thai peppers will move you quickly up the pepper scale ladder.
The flavor is exotic and complex – a little tart, salty, and spicy all rolled into one. It does call for some more unique spices, like mango powder (amchoor) and asafoetida (hing) which may take some extra sourcing. Amazon.com carries both amchoor and hing to make sourcing much simpler.
Chaat masala is primarily used as a finishing spice for Indian food, similar to garam masala. Try it sprinkled on your favorite Indian fare, from fried samosas to rich curries. Or use it simply to liven up your salads with a healthy kick of exotic spices.
- Roast the seeds over low heat until they are aromatic (2 to 3 minutes), then remove from heat.
- Combine all of the ingredients, then, using a mortar and pestle, crush them into powder form.
- Use right away or store in a sealable airtight container.
- Dried red jalapeños (low-medium)
- Dried cayenne (medium)
- Thai (high-medium)