Low Sodium Chaat Masala

Total time15 min

Prep time5 min

Cook time5 min

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Ingredients

12 servings

2 tbsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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1 tsp coriander seeds
2 tbsp amchur (dried mango powder)
1 tsp kala namak (black salt)
Ingredient note
Limit or remove salt from this recipe if possible.
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground ginger
½ tsp cayenne pepper
½ tsp ground black pepper
¼ tsp asafoetida (hing)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp dried mint (optional)

Instructions

1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.

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