CUMIN - 1/4 CUP

firstly, in a heavy bottomed pan take ¼ cup cumin and 2 tbsp coriander seeds

1

TURNS AROMATIC

dry roast on low flame until the spices turn aroamtic.

2

KEEP ASIDE

transfer to a large plate to cool completley

3

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

4

TURNS AROMATIC

dry roast until the spices turn aromatic.

5

KEEP ASIDE

transfer to the same plate allowing to cool compeltley

6

MINT - 3 TBSP

now take 3 tbsp mint and roast on very low flame

7

TURNS CRISP

roast until the mint leaves turns crisp. you can alternatively sun dry until it turns crisp

8

KEEP ASIDE

transfer to the same plate, allowing to cool compeltley

9

TRANSFER

once all the spices are cooled completley, transfer to a mixi jar.

10

AAMCHUR - 1/4 CUP

add ¼ cup dry mango powder, ½ tsp hing and 1 tsp salt.

11

BLEND

blend to fine powder making sure all the spices are powdered.

12

READY TO EAT

finally, chaat masala is ready to prepare aloo chaat or chaat of your choice

13

More Stories.

ULTA VADA PAV

BUTTON SWEET

STUFFED DOSA