Dry Masala Powder for Mumbai Roadside Chaat, Bhel Puri recipe with step by step photos
To make Masala Powder -
To make dry Masala Powder. Take a blender and add roasted cumin seeds to it. Cumin seeds are commonly known as jeera. Ensure that the cumin seeds are well roasted, else they will lend a very raw taste to the masala powder. You might think that the proportion of cumin seeds is more than the other ingredients, but that’s necessary to balance the taste.
- Add the peppercorns. They are popularly termed as kalimirch. Use the whole peppercorns only as they would mix well with other ingredients while grinding.
- Add the cloves. They have a very strong flavour and aroma. They add a little pungency to the masala powder. If you aren’t very fond of its flavour, restrict to adding only 2 cloves.
- Add the salt. While the salt is usually added as per taste, for this recipe we recommend adding the mentioned amount of ½ tbsp, so as to get the perfect flavour of each ingredient.
- Add the black salt. Extensively referred to as kala namak, this light pink coloured spice powder has a very peculiar flavour which can perk up the taste of any dish. Do not miss out on adding this ingredient.
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Close the lid of the blender and grind to a fine powder. Do not over grind it, else the clove might lend an off-taste to the dry masala powder.
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Use Dry Masala Powder (Mumbai roadside recipe) to make different chaats like Sukha Bhel, Sev Puri, Green Pea Chaat, Potato Chaat and so on…
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Since you will make this dry masala powder in a batch and not use it at one go, store the remaining dry masala powder in an air-tight container. It stays fresh for 2 to 3 weeks when stored in at room temperature and up to 2-3 months when stored refrigerated.
Tips for dry masala powder for Mumbai roadside chaat-
Ensure that the cumin seeds are well roasted, else they will lend a very raw taste to the masala powder. You might think that the proportion of cumin seeds is more than the other ingredients, but that’s necessary to balance the taste.
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While the salt is usually added as per taste, for this recipe we recommend adding the mentioned amount of ½ tbsp, so as to get the perfect flavour of each ingredient.
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Prefer to use a small mixer jar so the masala powder blends well. We need a fine powder.
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Store it in an air-tight container. It stays fresh for 2 to 3 weeks when stored at room temperature and up to 2-3 months when stored refrigerated.