Homemade Chaat Masala Recipe - Hot & Tangy Indian Spice Blend

Use newly bought spices for this recipe. If the spices are more than 6 months old, the blend will come out bitter. 

Ingredients (Makes approximately 3/4 cup)

1/4 cup coriander seeds
1/4 cup cumin seeds
5-6 whole dried red kashmiri chillies (remove stems, adjust to taste)
scant 1/2 teaspoon ajwain (carrom) seeds
1 tablespoon whole black peppercorns
1 small green cardamom, whole
1 small clove
1/4 inch cinnamon stick
2.5 tablespoons amchoor (dry mango powder)
scant 1/4 teaspoon citric acid powder
1 teaspoon kashmiri chilli powder (or paprika)
1/2 teaspoon kala namak(black salt, available in indian storesskip if you do not have)
2-3 dried mint leaves 
2 tablespoon salt (or to taste)

Method

In a dry skillet, lightly dry roast coriander seeds, cumin seeds, whole chillies, ajwain, peppercorns, cardamom, cloves and cinnamon stick 
Dry roast each spice one at a time, separately, on low heat. 
Do not let the spices turn brown. Let cool completely.

Put the roasted spices along with other items into dry coffee grinder or spice grinder and blitz to a fine powder.

Store in air tight container at room temperature for up to 6 months.