Dry Masala Powder for Mumbai Roadside Chaat
by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 69733 times
All of us know what goes into Mumbai’s famous roadside Bhel and other chaats, don’t we? Of course, murmura, sev, papdi, chaat masala, chutneys, crunchy onions, juicy tomatoes, etc.
But do you know of the invisible ingredient, which gives it a unique and magical taste? The Dry Masala Powder for the Mumbai Roadside Chaat is a perfect blend of spices, which gives a tongue-tickling flavour and enticing aroma to the bhel and other chaats.
The black salt makes the masala powder quite chatpata and leaves a lingering taste on your taste buds. Make a batch of this dry masala powder and store it in an airtight container for a month, to whip up authentic roadside chaat whenever you are tempted to!
You can also try other recipes like Green or Geela Bhel
- Combine all the ingredients in a blender and blend to a fine powder.
- Use as required or store it in an air-tight bottle.
Dry Masala Powder for Mumbai Roadside Chaat Video
Dry Masala Powder for Mumbai Roadside Chaat recipe with step by step photos
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.
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.
Use Dry Masala Powder (Mumbai roadside recipe) to make different chaats like Sukha Bhel, Sev Puri, Green Pea Chaat, Potato Chaat and so on…
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.
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