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Raita Masala Powder Featured Image

Raita Masala Powder

By Mita Mondal
Raita masala powder is a special blend of aromatic spices like cumin, fennel, and coriander that enhances the taste of your raita.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 15 tbsp
Calories 15 kcal

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.
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Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Info (Estimation Only)

Nutrition Facts
Raita Masala Powder
Amount per Serving
Calories
 
15
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.04
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.4
g
Sodium
 
935
mg
41
%
Potassium
 
60
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
33
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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