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         Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)   
    Categories: Indian, Spices   
         Yield: 3/4 Cups   
      
       1/4 c  Coriander seeds   
       1/4 c  Cumin seeds   
         5    Whole dried red kashmiri   
              - chillies; up to 6,   
              - remove stems,   
              - adjust to taste   
       1/2 ts Ajwain (carrom) seeds;   
              - scant   
         1 tb Whole black peppercorns   
         1 sm Green cardamom   
         1 sm Clove   
         1    Cinnamon stick (1/4")   
     2 1/2 tb Amchoor (dry mango powder)   
       1/4 ts Citric acid powder; scant   
         1 ts Kashmiri chilli powder or   
              - paprika   
       1/2 ts Kala namak (black salt);   
              - available in indian stores   
              - (optional)   
         2    Dried mint leaves; up to 3   
         2 tb Salt; or to taste   
      
     Use newly bought spices for this recipe. If the spices are more than 6   
     months old, the blend will come out bitter.   
      
     In a dry skillet, lightly dry roast coriander seeds, cumin seeds,   
     whole chillies, ajwain, peppercorns, cardamom, cloves, and cinnamon   
     stick. Dry roast each spice one at a time, separately, on low heat.   
     Do not let the spices turn brown. Let cool completely.   
      
     Put the roasted spices along with other items into dry coffee grinder   
     or spice grinder and blitz to a fine powder.   
      
     Store in air tight container at room temperature for up to 6 months.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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