Homemade Chat masala

Whenever we want a little zing to perk up our dishes, The first thing that we think of is chaat masala. Whatevr food it is.. Street foods, fried foods, Salads or fruits.. we rely on the tangy taste in chat masala. 

we get perfectly fabulous chaat masalas in store. But i always wanted to make it at home.  Those who don't know.... Chat masala is a blend of variety of spices. And majority of them needs to be roasted first (this gives you a nice fragrance) . Kala namak(we call it sanchad in gujarati) is the key ingredient here.
You can play around with the amounts and the ingredients and make your own. The roasted cumin, dried mango powder, coriander powder, chili pepper and the black salt among all the other ingredients, play the most important role in the balance of flavors.

Ingredients

Dry Roast these:
½ tbsp cumin seeds
½ tbsp coriander seeds¼ tbsp fennel seeds
1 tsp dried pomegranate seeds (optional)
½ tsp black peppercorns
¼ tsp ajwain seeds/carrom seeds
5-6 cloves
1 - 2 hot dried red chillies

Other spices
1 tsp dried mint powder
½ tsp ginger powder
¼ tsp hing (Asafoetida)
3 tbsp amchur powder (dried mango powder) 
½ - 1  tbsp sea salt according to taste
½ tablespoon black salt/ rock salt(sanchad in gujarati)

Method

1. In a hot pan, dry roast the above spices ( cumin seeds,coriander seeds, fennel seeds, dried POM seeds, Black peppercorns, ajwain seeds, cloves and dried red chilies) separately.
2. Once each spice is roasted, place them in a bowl and let it cool.
3. Place the roastedspices in a spice grinder . (I used my Ninja bullet grinder) 
4. Add the dried mint, ground ginger, hing , amchur and the salts.
5. Blend to a fine powder. Taste and add a little more dried mango, if you like your chaat tangier and a little more salt if you want it saltier.
6. Store in an airtight container, away from direct sunlight.(Best in refrigerator)
7. This zingy n tangy Masala can be used for a wide variety of preparations, or just sprinkled on any fruits or dips for a peppy kick.