Chaat Masala By Anupy Singla - cooking recipe

Ingredients

1/2 cup heaping coriander seed
2 tablespoons heaping cumin seeds
2 tablespoons heaping fennel seeds
8 whole dried red chilies, broken into pieces
1/2 cup whole black peppercorn
2 teaspoons heaping mango powder (amchur)
2 tablespoons black salt
2 teaspoons heaping ground ginger
2 teaspoons heaping carom seeds

Preparation

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.