A central Indian spice blend, typically used in street cooking. Shemin’s Chaat Masala spice blend has a zingy, tangy, slightly hot flavour.
This is used a lot in our home as a seasoning. It can be sprinkled over many finished dishes to give them an added kick of flavour. Try it over your curries, dhals and salads. A personal favourite is over breakfast eggs. A must have in your spice tin.
Ingredients: Coriander Powder, Cumin Powder, Black Salt, Amchur Powder, Garlic Granules, Carraway Seeds, Black Pepper, Mint, Asafoetida, and Kashmiri Red Chilli.
50g per pack
Try it with these recipes:
£3.75
Ian Sproule –
Well well. I did my chicken wings with Ras El Hanout in the oven and froze them. Decided to have some for supper and fancied noodles along with them! How would I do them. Having never used Chat Masala I thought ok let’s give it a go. What a result. Fried generous heaped tsp of spice in oil for about 45 seconds, added some butter and fried a sliced onion until soft. Meanwhile poured boiling water over dried noodles ( 1 1/2 nests) and left for 4 mins. Then cooled under cold water and left to drain thoroughly. Added now cooled onion mixture to well drained noodles and gave a good toss to cover with oil and spice. Put in fridge for about 8 hours and then into oven covered with foil at 180 fan for 20 to 30 mins. Defrosted Wings also heated at same time. ( I’m sure you could reheat in microwave if you want)
Sat outside in brilliant evening sun, beer (or two) in hand and devoured the lot.
Highly recommend. Obviously increase amounts according to the numbers you are feeding.
I’m sure would go equally well with prawns – and very cold white Pinot!!