Chaach masala powder or chaas masala powder refers to ground, fragrant spices mixed with other seasonings.
It consists of fennel seeds, cinnamon, cumin seeds, curry leaves, and more. Adding a few pinches of this powder will transform the taste of buttermilk (chaach or chaas) or any other beverage.
Go through my simple recipe to know the simple steps to make homemade chaach masala powder and transform your drinks to something extraordinary.
KEY TAKEAWAYS
- Chaach masala powder is a simple spice mix that changes plain buttermilk and other drinks to something delicious.
- In addition to chaach, lassi, and other beverages, this powder can be used for vegetable raita, pani puri filling, homemade snack and chaat varieties.
- Store the powder in an airtight container. Do not refrigerate it. Keep it away from direct sunlight and moisture to preserve its taste and flavor for several months.
- Chaach masala powder tastes delightful, offering subtle savory and an earthy note. This fragrant masala powder also tastes peppery, zesty, refreshingly cool and sweet.
- Some of the close substitutes of this powder include chatpata or chaat masala powder, jeera masala powder, dhaniya pudina powder, and a fusion of garam masala.
How to Make Chaach Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame. Now put 3 tbsp of cumin seeds, 3 tbsp of fennel seeds, ½ tsp cloves, ½ cup curry leaves, ½ tbsp black pepper, 3 medium-sized cinnamon sticks, and ½ tsp of carom seeds in it to dry roast them.
Step 2: Stir the content until the curry leaves are dry and you can smell the aroma of the roasted spices.
Step 3: As the color changes, transfer the dry roasted content quickly onto a plate so that the cooking process does not continue. Set it aside to cool off.
Step 4: When the ingredients are cool enough, transfer them into your grinder.
Step 5: Now add 1 tsp of mint leaves powder to it.
Step 6: Add 1 tsp of amchur powder.
Step 7: Add 2 tsp of black salt.
Step 8: Add 1 tsp table salt. You may add more or less according to your preference.
Step 9: Add 1 tsp of coriander powder.
Step 10: Grind it nicely into a fine powder. Your chaach masala powder is ready.
Recipe Card
Chaach Masala Powder | Chaas Masala Powder
Ingredients
- 3 tbsp Cumin seeds
- 3 tbsp Fennel seeds
- ½ tsp Cloves
- ½ cup Curry leaves
- ½ tbsp Black pepper
- 3 pieces Cinnamon medium-sized sticks
- ½ tsp Carom seeds
- 1 tsp Mint leaves powder
- 1 tsp Amchur powder
- 2 tsp Black salt
- 1 tsp Salt
- 1 tsp Coriander powder
Instructions
- Take a frying pan and heat it on a low flame. Now put 3 tbsp of cumin seeds, 3 tbsp of fennel seeds, ½ tsp cloves, ½ cup curry leaves, ½ tbsp black pepper, 3 medium-sized cinnamon sticks, and ½ tsp of carom seeds in it to dry roast them.
- Stir the content until the curry leaves are dry and you can smell the aroma of the roasted spices.
- As the color changes, transfer the dry roasted content quickly onto a plate so that the cooking process does not continue. Set it aside to cool off.
- When the ingredients are cool enough, transfer them into your grinder.
- Now add 1 tsp of mint leaves powder to it.
- Add 1 tsp of amchur powder.
- Add 2 tsp of black salt.
- Add 1 tsp table salt. You may add more or less according to your preference.
- Add 1 tsp of coriander powder.
- Grind it nicely into a fine powder. Your chaach masala powder is ready.
Notes
- Use top-quality and fresh spices to make chaach masala powder at home to achieve the best flavor and taste.
- Control the heat while roasting the spices so that you do not burn them. Roast them slowly on a low flame. This will prevent the bitter taste of the powder.
- Remove the spices from the pan when you smell the aroma of the curry leaves. This indicates that the spices are roasted to perfection.
- Allow the hot spices to cool down completely before grinding to prevent clumps in the powder due to condensation. Mind you, the rotating motor of the grinder will generate some heat. Grind the spices to a fine powder but intermittently to avoid heat generation.
- Make enough powder to consume within a month or two. Storing it for a longer time will affect the flavor and taste. Always use a fresh and dry spoon to use the masala powder to avoid contamination.
