Chaat Masala

• Black pepper corns – 2 tsp
• Coriander seeds – 4 tsp
• Cinnamon stick – 2 inch piece (broken into small pieces)
• Cloves – 4
• Pomegranate seeds – 2 tsp
• Cumin seeds – 2 tbsp
• Fennel seeds – 2 tsp
• Carom seeds (Ajjwain) – 1 tsp
• Dried red chilies – 2 (whole)

Powdered Spices: 

• Asafoetida powder (Heeng) – 1/2 tsp
• Ginger powder – 1 tsp
• Dry Mango powder (Amchur) – 4 tbsp
• Black Salt (Kaala Namak) – 3 tbsp [Note: Can be replaced with Himalayan Pink Salt]
• Kosher Salt – 2 tsp [Note: Can be replaced with 1 tsp of regular table salt]

Ingredient Notes:

• These ingredients are easily available in any Indian Store or online.

• Dry roast the whole spices on a very low flame until they are toasted and slightly darker in color. Note: Refer to the before and after pics below to see the change in color. 
• Transfer to a bowl and let cool to room temperature. Note: Do not leave the whole spices in the hot pan, because they will continue to cook and burn. 
• Once cooled, transfer to a blender and grind coarsely.
• Now add the powdered spices to the blender, along with the coarsely powdered whole spices, and grind everything to a fine powder. 
• Transfer to an air-tight bottle and store in a cool dark place. Note: For a longer shelf life, store in the freezer. Ground spices lose their potency and flavor faster than whole spices.