1tbspKala namak powderBlack Salt, omit if you can't find it
1tspKosher salt
3tbspGreen mango powder
4tspTamarind powderIf you can't find this use more mango powder
4tspKashmiri red chili powder If you can't find this, use 2 teaspoons paprika and 1/2-1 tsp cayenne pepper
1tspGround ginger
Ground Spice Chaat Masala
2tbspGround Cumin
1tbspGround Coriander
1tspGround black pepper
1/4tspAsefoetida, (Hing)
2tbspDry Mango Powder
1tspBlack SaltUse kosher salt if you can't find this
Instructions
Whole seed instruction
In a dry sauté pan over medium heat, toast first 5 spices until just warm and fragrant. Be super careful not to burn the seeds. If they burn, you must throw them out and start over.
Use a mortar and pestle, or a spice grinder, and grind spices to a powder. Combine all ground, toasted spices with the rest of the ingredients in a bowl and mix well.
Store chaat masala in an airtight container in a cool, dry place for up to 3 months. It's best to make this a day ahead as the flavors can get a chance to mingle together.
Ground Spice instruction
Mix all spices in a bowl and store in a tightly sealed container at room temperature for up to 3 months.