Chaat Masala By Anupy Singla

• 1/2 cup heaping coriander seed
• 2 tablespoons heaping cumin seeds
• 2 tablespoons heaping fennel seeds
• 8 whole dried red chilies, broken into pieces
• 1/2 cup whole black peppercorn
• 2 teaspoons heaping mango powder (amchur)
• 2 tablespoons black salt
• 2 teaspoons heaping ground ginger
• 2 teaspoons heaping carom seeds

1. TOAST:
2. Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
3. Stir every 15-20 seconds to prevent burning.
4. The spices should be just toasted and aromatic.
5. After about 4 minutes of roasting, transfer the mixture to a plate.
6. Let cool 15 minutes.
7. GRIND:
8. Transfer spices to a spice grinder or the dry jug of a powerful blender.
9. Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
10. Process to a fine powder.
11. Sift after grinding to get a finer powder.
12. Store in an airtight container up to 6 months.

coriander seed, cumin seeds, fennel seeds, red chilies, whole black peppercorn, mango, black salt, ground ginger, carom seeds

Taken from www.food.com/recipe/chaat-masala-by-anupy-singla-485122 (may not work)