Chat Masala for Corn
- Low sodium
- Low fat
- Gluten free
- Lactose free
This is my personal version of chat masala for corn.
Ingredients
- 1-1/2 tbsp (22 mL) coarse salt
- 3 tbsp (45 mL) coriander seed
- 5 tsp (25 mL) cumin seeds
- 2 tsp (10 mL) fennel seeds
- 1 tsp (5 mL) black peppercorns
- 8 whole cloves
- 4 tsp (20 mL) amchur (green mango powder)
- 1 tbsp (15 mL) black salt (or fine salt)
- 1 tbsp (15 mL) sweet paprika
- 1-1/2 tsp (7 mL) cayenne pepper
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) asafetida (or 1 tsp/5 mL garlic powder)
Preparation
In skillet over medium heat, toast salt until sand coloured; transfer to bowl.
One at a time, in skillet over medium-low heat, toast coriander, cumin, fennel, peppercorns and cloves until fragrant and slightly darkened, 1 to 3 minutes; add to bowl and let cool.
In spice grinder, grind cooled salt mixture until in fine powder; place in bowl. Stir in amchur, black salt, paprika, cayenne, ginger, nutmeg and asafetida.
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