Kadhi Pakoda recipe details |Punjabi Style tadkewali

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Homemade chaat masala

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Chaat masala is a tangy and spicy blend of various spices that enhances the taste of any dish. It adds a slight zing or tanginess to the dish and enhances its flavours. Sprinkle it over pakodas (fritters), chaat, papad and many more dishes to give the street food touch. The benefit of making it at home is that it's super easy, free of any adulteration and you can customise it in any way you want. Follow my recipe for greater insight on it Ingredients :- Jeera / cumin seeds - 1/2 bowl Kali mirch / Black pepper - 2 spoons Namak / salt - 2 spoons Kala Namak / rock salt - 4 spoons Amchur / Mango powder - 4 spoons Ajwain / Carom seeds - 2 spoons Saunth / dry ginger powder - 1/2 spoon Lal mirchi / Red chilli powder - 1/2 spoon Hing / asafoetida - 1/4 th spoon Sukha pudina / dry mint leaves - 2 spoons
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Imli ki khati meethi chutney / Sweet and tangy Tamarind dip

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This is a tangy dip that leaves behind a trail of different flavours such as sweet, spicy and tangy.  It leaves a zing on your tongue and leaves you wanting more of it. It is a favourite dip of every Indian and is consumed with every snack. It is a lip smacking dip and is loved by people of all ages. This dip is super easy to make, is very digestive in nature and I bet that one serving of it won't be enough. Ingredients :- Imli / Tamarind - 100 gms Gurr / Jaggery - 100 gms Kala namak / Rock salt - 1/2 spoon Lal mirchi ki powder / Red chilli powder - 1/2 spoon Saunth / dried ginger powder - 1/2 spoon Garam masala - 1/2 spoon Bhuna hua jeera powder / Roasted cumin seed powder - 1/2 spoon Namak / Salt - to taste Kishmish / raisins - 2 spoons
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