CUMIN - 1/4 CUP
firstly, in a heavy bottomed pan take ¼ cup cumin and 2 tbsp coriander seeds
dry roast on low flame until the spices turn aroamtic.
transfer to a large plate to cool completley
DRIED RED CHILLI -1
in the same pan take 2 inch dry ginger, 1 dried red chilli, 2 tbsp black pepper, ½ tsp clove and ½ nutmeg
dry roast until the spices turn aromatic.
transfer to the same plate allowing to cool compeltley
MINT - 3 TBSP
now take 3 tbsp mint and roast on very low flame
roast until the mint leaves turns crisp. you can alternatively sun dry until it turns crisp
transfer to the same plate, allowing to cool compeltley
once all the spices are cooled completley, transfer to a mixi jar.
AAMCHUR - 1/4 CUP
add ¼ cup dry mango powder, ½ tsp hing and 1 tsp salt.
blend to fine powder making sure all the spices are powdered.
READY TO EAT
finally, chaat masala is ready to prepare aloo chaat or chaat of your choice