Chaat Masala (Indian Street Snack Spice Blend) Recipe

• 2 1/2 tablespoons (12g) cumin seeds
• 1 tablespoon (5g) coriander seeds
• 1 1/2 teaspoons (4g) fennel seeds
• 1 1/2 teaspoons (3g)
• 1 tablespoon (3g) dried mint
• 1 tablespoon (13g)
• powder
• 1 teaspoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 3 tablespoons (18g)
• 4 1/2 teaspoons (16g)
• 1 teaspoon (2g) whole black peppercorns
• 5 teaspoons (12g)
• (see note)
• 1 teaspoon (2g) ginger powder

1. In a dry saute pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.
2. In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chili powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl.
3. Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.

cumin seeds, coriander seeds, fennel seeds, mint, salt, ginger powder

Taken from www.seriouseats.com/recipes/2017/11/chaat-masala-spice-blend-recipe.html (may not work)