Indian chaat Masala which can be used in any dish and make it more more tasty. It can be made and store in a air tight jar for about 1 year.
Yield / Serves
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1/2 teaspoon asafetida
1 teaspoon rock salt ( sends namak)
1 teaspoon black salt
2 teaspoon dry mango powder
1/2 teaspoon black pepper powder
1/2 teaspoon white pepper powder
1/2 teaspoon common salt
1/2 teaspoon jeers powder ( roasted)
1 teaspoon dry pomegranate seeds
Roast asafetida on medium heat. Roast dry pomegranate seeds on low flame to remove moisture.
Mix all the ingredients to a fine powder.
Store in airtight jar.
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