Raita masala powder is a special blend of aromatic spices like cumin, fennel, and coriander that enhances the taste of your raita.
It’s an easy-to-make spice mix that adds depth and richness to your raita. Learn the simple steps to make this versatile spice mix at home.
KEY TAKEAWAYS
- Perfect roasting and grinding of fresh spices are the key to making raita masala powder at home.
- In addition to raita and a few other refreshing drinks, this versatile powder can also be used in lassi, chaas etc.
- Always store the powder in an airtight container, preferably in a cupboard, away from heat, moisture, and sunlight to preserve its flavor and freshness.
- Raita masala powder tastes warm and earthy offering distinct, savory notes.
- Chaas masala powder and lassi masala powder are perhaps the closest alternative to this powder.
How to Make Raita Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas oven.
Step 2: When the frying fan is sufficiently hot, add 4 tbsp of cumin seeds, 3 tbsp of fennel seeds, 2 tbsp of coriander seeds, 1 tbsp black pepper, ½ tsp of carom seeds, and ¼ tsp asafetida in it one by one to dry roast them.
Step 3: Stir the ingredients for 3 to 4 minutes to ensure an even roasting until the color of the spices changes to golden brown and you can smell the aroma.
Step 4: Transfer the roasted spices onto a plate to end the cooking process. Set it aside to cool off.
Step 5: Now, transfer the spices into your grinder.
Step 6: Add 1 tbsp of black salt.
Step 7: Also add 1 tbsp of amchur powder. If you do not have it, you can alternatively add chaat masala to it.
Step 8: Then add 1 tbsp of dry mint leaves (pudina) powder.
Step 9: Finally, add a tablespoon of table salt to it.
Step 10: Grind the spices well.
Step 11: Now take a strainer and place it over a bowl.
Step 12: Pour the powder into the strainer. Use a spoon to strain it and get a finer powder.
Step 13: The coarser spices will be separated. You may put them into the grinder and grind them again or discard them if you want.
Step 14: Your raita masala powder is ready to be used.
Recipe Card
Raita Masala Powder
Ingredients
- 4 tbsp Cumin seeds
- 3 tbsp Fennel seeds
- 2 tbsp Coriander seeds
- 1 tbsp Black pepper
- ½ tsp Carom seeds
- ¼ tsp Asafetida
- 1 tbsp Black salt
- 1 tbsp Amchur powder
- 1 tbsp Dry mint leaves powder
- 1 tbsp Table salt
Instructions
- Take a frying pan and heat it on a low flame on your gas oven.
- When the frying fan is sufficiently hot, add 4 tbsp of cumin seeds, 3 tbsp of fennel seeds, 2 tbsp of coriander seeds, 1 tbsp black pepper, ½ tsp of carom seeds, and ¼ tsp asafetida in it one by one to dry roast them.
- Stir the ingredients for 3 to 4 minutes to ensure an even roasting until the color of the spices changes to golden brown and you can smell the aroma.
- Transfer the roasted spices onto a plate to end the cooking process. Set it aside to cool off.
- Now, transfer the spices into your grinder.
- Add 1 tbsp of black salt.
- Also add 1 tbsp of amchur powder. If you do not have it, you can alternatively add chaat masala to it.
- Then add 1 tbsp of dry mint leaves (pudina) powder.
- Finally, add a tablespoon of table salt to it.
- Grind the spices well.
- Now take a strainer and place it over a bowl.
- Pour the powder into the strainer. Use a spoon to strain it and get a finer powder.
- The coarser spices will be separated. You may put them into the grinder and grind them again or discard them if you want.
- Your raita masala powder is ready to be used.
Notes
- Roast fresh spices on a low flame to prevent them from burning by the time they start releasing their natural aroma. Remove them when they turn golden brown in color.
- Cool the spices before grinding. This will ensure that you get a smooth powder while the integrity of the spices and their aroma is retained in the mix.
- Adjust the spice level and even try a few alternatives to make this powder if you like. For example, if you do not have amchur powder at home, I would recommend using chaat masala powder as an alternative to it.
- To achieve a smoother texture, separate the coarse grains by using a strainer. You may discard them but I would suggest grinding them again and mixing them with the rest of the mix.
- Make just enough masala powder that you can consume within 3 to 6 months. Making a lot of it will result in the loss of its flavor and taste.
