CHAAT MASALA RECIPE - FOOD.COM
I know this looks like a very long list of ingredients, but that's because most of them are optional, and you can play around to find your own favourite combination! The amounts are pretty flexible too. For this to be a truly authentic Chaat masala, you really do need to include the amchoor, asafoetida & black salt, which add a whole different dimension to the mixture. However, they can be an aquired taste (in particular the asafoetida), so use them more sparingly if you're not sure! You can get away without adding the asafoetida, but the amchoor is essential to the whole flavour; and although you can substitute ordinary salt, it isn't quite the same as black salt (which, incidentaly, is pink!). You can find all the ingredients in any indian grocers, and these days probably even some large supermarkets. This goes well with loads of things, there are several recipes on this site which use it, it adds a bit of interest to cooked veg etc, and you can even sprinkle it over fruit!
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1 Jar, 10 serving(s)
Number Of Ingredients 13
Steps:
- If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
- Combine all ingredients, and store in an airtight container.
Nutrition Facts : Calories 3, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 702.2, CarbohydrateContent 0.4, FiberContent 0.1, SugarContent 0, ProteinContent 0.1
EASY CHANA MASALA RECIPE: HOW TO MAKE IT
I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute., Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro. , Freeze option: Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 359 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 64g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 10g protein.
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