Breastfeeding Friendly Chaat Masala
That tangy, funky, slightly smoky punch you get from a great chaat masala is almost impossible to replicate with a store-bought jar — and when you make it yourself, you know exactly what's going into it. Toasting the cumin and coriander seeds first is the move that unlocks a deep, nutty warmth before everything gets ground together with bright amchur, earthy kala namak, and a gentle heat from cayenne and ginger. The result is a complex spice blend that layers sour, savory, and spicy all at once, and it comes together in under fifteen minutes with pantry staples. When you're nursing, being thoughtful about what you're eating matters, and homemade blends like this let you control the sodium level and skip any mystery additives that sometimes sneak into commercial versions. A pinch of this over roasted chickpeas, fresh fruit, or yogurt can make even a quick snack feel satisfying and exciting. Store it in an airtight jar and you'll have a flavor-packed staple ready to go for up to three months — which is genuinely useful during those busy early months when cooking from scratch isn't always realistic.
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Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 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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