Chaat Masala - Health Benefits, Uses and Important Facts

All you need to make anything extremely appetising (at least in India) is this incredible masala that bursts with an assortment of flavours- from salty to spicy and sour. It works well in classic chaat recipes like papri chaat and pani puri, but it can also be used as a simple topping for fruit or vegetables or as a spice in any snack food.

About chaat masala:

Chaat Masala, a blend of spice powders, is a zesty powder that can liven up any meal with just a touch. A variety of cuisines, including tikki, bhalle, papri, and bhelpuri, as well as fruits and curries, include this widely used spice blend in India and its surrounding nations. To instantly enhance the flavour of any food, sprinkle this chaat masala on top. Black salt gives the powdered spice its characteristic taste. Chaat masala is occasionally used as a culinary spice, but it is most frequently used as a garnish on salads, chaats, drinks like Indian lemonade, and meals like curries and dals.

Major ingredients in chaat masala:

This intriguing blend of spices, which includes coriander, cumin, mango powder, black rock salt, pepper, citric acid, and mint leaves, is a favourite in Indian cuisine.

Generally, the following spices are used to make chaat masala at home. You can also get it ready made.

• Iodized Salt
• Coriander
• Sour Mango
• Black Salt
• Kachari
• Cumin
• Chillies
• Black Pepper
• Cloves
• Mint Leaves
• Dry Ginger
• Nutmeg
• Asafoetida

How to make chaat masala at home?

• Coriander, cumin, and ajwain (or other spices of your choice) are first roasted till dark brown in a heavy-bottomed pan.
• Then they are removed from the pan and let cool.
• Next, they are combined and finely ground in a food processor.
• Finally, they are stored in an airtight container.

Health benefits of chaat masala:

Chaat Masala Is a Mineral Source

First off, the ingredients cumin, asafoetida, and mango powder make chaat masala a rich source of minerals including iron and calcium. Building red blood cells and strong bones, respectively, require both iron and calcium. On the other hand, cumin itself has magnesium in it.

Chaat Masala is Vitamin-Rich

Through the components of chaat masala, one may learn about a tonne of vitamins. The vitamins A and C found in dried red hot chilli peppers are beneficial for the eyes and immunity, respectively.

Asafoetida is a source of niacin and riboflavin B vitamins, although cumin also contains vitamin A. And lastly, coriander is a modest but important source of vitamin C.

Antioxidants Can Be Found in Chaat Masala.

It is no secret that the majority of Indian spices, if not all of them, contain antioxidants in some capacity. Chaat masala is no exception.

Ferulic acid, which is found in chaat masala and comes from asafoetida, fights cancer-causing free radicals and promotes the growth of healthy skin. On the other hand, ginger also includes gingerol, which has antibacterial, antitumor, and anti-inflammatory properties.

Treatment for Digestive Issues with Chaat Masala

Black pepper, ginger's asthma benefits, and coriander seeds steeped in water are all effective ways to avoid regular stomach pain and bloating.

Chaat Masala Is Safe for People with Diabetes

According to studies, cumin may benefit diabetic individuals because it contains chemical components that lessen some of the symptoms of high blood pressure.

Chaat Masala for the Treatment of High Blood Pressure

Speaking of hypertension or high blood pressure, coriander has also been shown to be effective in treating it by lowering it, which over time may result in heart attacks.

Use of chaat masala in Indian dishes:

Chaat, which are fried Indian street snacks, are flavoured with chaat masala. Bhel puri, aloo tikki, papdi chaat, and pani puri are just examples of the many chaat street food types. Chaat masala is also used to enhance the flavour of fruits and salads in India.

As a result of the chaat masala's use in fruits, a specialty dish known as fruit chaat masala has emerged, including a flavour profile that is mostly composed of asafoetida and chilli and contains less ginger and cumin. Whether used before or after cooking, chaat masala is still a flexible and adaptable kind of spice.

Culinary uses of chaat masala:

• Sprinkle on a variety of Indian chaat foods, including samosas, chutneys, puff rice chaat, alu tikki, and papri chaat.
• When making lentil, bean, or vegetarian curries, add Chaat masala powder.
• sprinkled as a spice over stir-fried or deep-fried foods like patties, pakoras, or red, orange, and yellow veggies like carrots, potatoes, pumpkin, etc.
• Fruit salad, regular salad, eggs, cheese, and sauces all benefit from a zesty boost.
• You may also add it to beverages, particularly buttermilk or lemonade, to give them an energising tangy spicy flavour.
• Sprinkle some on avocado, tomatoes, avocado and cheese sandwiches, etc.

Chaat masala Vs Garam masala

Both have various applications in addition to having different tastes. Despite the fact that they are both spice blends, they are produced with various spices and have various flavour characteristics.

While most spices must be cooked to unleash their flavour, this is not the case when using chaat masala, which is an intriguing distinction between spices and chaat masala. It can be added directly to the food because it is a spice, usually toward the end of cooking or right before serving.

Even though Garam Masala is a classic Indian spice mix created with a variety of spicy and sweet spices including cloves, cinnamon, black peppercorns, cumin, coriander, and many more, Garam Masala never contains any sour spices.