10 Serves
94 Mins
Gather all whole spices and measure them accurately using a measuring spoon.
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New ZealandVitamin K
2 µg / 120 µgFolate
0 µg / 400 µgCalcium
1 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
0 mg / 420 mgPhosphorus
0 mg / 1,250 mgPotassium
3 mg / 4,700 mgSodium
717 mg / 2,300 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Place a frying pan over medium heat and dry-roast the whole spices until fragrant, ensuring they do not burn.
Allow the roasted spices to cool completely before transferring them to a spice grinder.
Grind the spices into a fine powder, then mix in the salt and other powdered ingredients like Chaat Masala.
Store the finished Chaat Masala in an airtight container to maintain freshness.
6
g28
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g
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Libyan