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Chaat ka Masala (Vrat)

A spicy combination with allowable spices for fasting
Recipe By : Niru Gupta
Type: Condiments


  • Dhania Sabut (coriander seeds) 150 g (2 cups)
  • Zeera (cumin seeds) 200 g (2 cups)
  • Ajwain (carum/thymol seeds) 50 g (1/2  cup)
  • Kala Namak (black rock salt), powdered 300 g (1 cups)
  • Sabut kali mirch (black peppercorns) 20 g (2 tbsp)
  • Nimboo ka sat (Citric Acid), if allowed 40 g (1/4 cup) (otherwise add fresh nimbu juice everytime you use this masala)


  • Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
  • After cooled, grind to a powder with the rest of the ingredients and store in an airtight jar.


  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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