Jaljeera masala powder is an exclusive spicy mix made from different seeds, spices, powders, and salt that are available in almost every kitchen.
Follow my straightforward recipe to make jaljeera masala powder easily at home.
KEY TAKEAWAYS
- Freshness of the spices is the key to make jaljeera masala powder at home to optimize its flavor and taste.
- In addition to jaljeera water, the powder brings a refreshing taste to a wide variety of drinks and dishes such as chaat recipes, pani puri filling, raita, fruit salads, yogurt-based drinks, lemonade, and mocktails.
- Storing the powder in an airtight container away from heat or sunlight is essential to preserve its flavor and freshness.
- Jaljeera masala powder typically offers a zesty and tangy taste along with an aromatic minty, citrusy, gingery, and savory undertone.
- Powders that contain almost similar ingredients as this may offer a somewhat similar taste. This includes pani puri masala powder, chaas masala powder, aam panna masala powder, and chaat masala powder.
How to Make Jaljeera Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: When the pan is hot enough, put 2.5 tbsp or 12 gms of cumin seeds and 1.5 tbsp or 8 gms of black pepper in it. Stir them to dry roast them on a medium to low flame for about two minutes.
Step 3: When you smell the aroma of the roasted spices, turn the flame of your gas stove off, and transfer the roasted spices onto a plate. Set it aside to cool off completely at room temperature.
Step 4: Now, take a dry and clean grinder.
Step 5: When the spices are cool enough, transfer them into the grinder.
Step 6: Now, it is time to add a few powdered spices to the grinder containing the roasted cumin seeds and black pepper, starting with 4 tbsp or 16 gms of dry mint (pudina) leaves powder.
Step 7: Then, add 1 tsp or 3 gms of dry ginger powder to the content in the grinder.
Step 8: Follow it with 1.5 tsp or 7 gms of citric acid.
Step 9: Now add ¼ tsp or 1 gm of asafetida powder to the grinder.
Step 10: Then add 2 tbsp or 12 gms of black salt to the content.
(Pro tip: Black salt is the foundation of the taste of jaljeera masala powder. So be generous with it).
Step 11: Finally, follow it with 1 tbsp or 6 gms of table salt.
Step 12: Now, grind the roasted and powdered spices in the grinder into a fine powder.
(Pro tip: If you want the masala powder to be coarse, which will not do any harm, grind it once. If you want a finer texture and smoothness in the powder, which will not add to the taste dramatically, grind it a couple of times).
Step 13: Check the powder and when you are satisfied with the texture, transfer it into a bowl and your homemade jaljeera masala powder is ready to be used.
Recipe Card
Jaljeera Masala Powder
Ingredients
- 2.5 tbsp Cumin seeds
- 1.5 tbsp Black pepper
- 4 tbsp Dry mint (pudina) leaves powder
- 1 tsp Dry ginger powder
- 1.5 tsp Citric acid
- ¼ tsp Asafetida powder
- 2 tbsp Black salt
- 1 tbsp Table salt
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is hot enough, put 2.5 tbsp or 12 gms of cumin seeds and 1.5 tbsp or 8 gms of black pepper in it. Stir them to dry roast them on a medium to low flame for about two minutes.
- When you smell the aroma of the roasted spices, turn the flame of your gas stove off, and transfer the roasted spices onto a plate. Set it aside to cool off completely at room temperature.
- Now, take a dry and clean grinder.
- When the spices are cool enough, transfer them into the grinder.
- Now, it is time to add a few powdered spices to the grinder containing the roasted cumin seeds and black pepper, starting with 4 tbsp or 16 gms of dry mint (pudina) leaves powder.
- Then, add 1 tsp or 3 gms of dry ginger powder to the content in the grinder.
- Follow it with 1.5 tsp or 7 gms of citric acid.
- Now add ¼ tsp or 1 gm of asafetida powder to the grinder.
- Then add 2 tbsp or 12 gms of black salt to the content.(Pro tip: Black salt is the foundation of the taste of jaljeera masala powder. So be generous with it).
- Finally, follow it with 1 tbsp or 6 gms of table salt.
- Now, grind the roasted and powdered spices in the grinder into a fine powder.(Pro tip: If you want the masala powder to be coarse, which will not do any harm, grind it once. If you want a finer texture and smoothness in the powder, which will not add to the taste dramatically, grind it a couple of times).
- Check the powder and when you are satisfied with the texture, transfer it into a bowl and your homemade jaljeera masala powder is ready to be used.
Notes
- Roast the fresh spices with extreme care not to burn them. I recommend roasting them on a low flame and stirring continually till they release their natural aroma. Remove immediately when they start crackling or changing their color.
- Cool the roasted spices properly before grinding. This will prevent clumping due to condensation as well as enhance the freshness and flavor of the masala powder.
- I strongly recommend being generous with the black salt. The distinct salinity will enhance the taste profile.
- The texture of the powder is a matter of personal choice. If you want it coarse, grind the ingredients once. If you want is smooth, grind them a couple of times.
- Use citric acid and asafetida in the powder sparingly. Too much of either of them will dominate the overall flavor profile of the jaljeera masala powder. A little goes a long way.
