There is Ramadan, there is iftar and then there is chat masala- a spicy, tangy concoction of household spices that is used mainly for garnishing and adding in more flavor or spice.
A staple of the iftar feast, no traditional savory is complete without this pinch of color and flavor, be it chana chat (traditional chickpea salad), fruit chat (traditional fruit salad), dahi baray (fried lentil dumplings in a sweet and savory yogurt base) or even pakora (gram flour fritatas).
I grew up seeing my father sprinkle chat masala on everything in his plate.
As passionate as my mother was, the earliest memory of chat masala is home made.
Though I never got a chance to learn from her, because by the time I actually started cooking, she was gone.
This recipe I learnt this from my MIL and it tastes just like the one my mother used to make.
It is made of simple household spices from the pantry, roasted and then ground to your liking.
Making a fresh jar right before Ramadan is just another tradition I follow religiously and so will you when you try it.
Enjoy the spice! (Remember to read the side notes)
Chat masala:
Ingredients:
- Whole cumin- 1 cup
- Whole round red chilli- 1 cup
- Whole coriander seeds- 1 cup
- Whole black peppercorn- 1 tsp
- Carom seeds(Ajwain)-1 tsp
- Himalayan black salt (Kala namak)-1 tsp
- Salt- 1 tsp
- Citric acid (Tatri) – As per your taste
Directions:
- Dry roast the first five ingredients until fragrant.
- Pulse the dry-roasted ingredients in a coffee been grinder.
- Transfer the grounded mixture in a deep mixing bowl.
- Add the remaining ingredients.
- Mix well.
- Store in an air tight container.
Side notes:
- I grind my spices to a medium blend. I like to leave it a little chunky, and it is absolutely your choice if you want to grind it fine or leave it chunkier.
- The salt you can add per your liking, reduce or increase the quantity.
- The citric acid or amchur powder can also be added per your liking. If you want it tangy, increase, if not then reduce.
