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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Lal mirchi ka achhar /Red Chilli pickle

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This is one of the most loved pickle and is cherished by those who love hot food. It is an addictive tastemaker wherein Red chilies are filled with array spices and blends in beautifully with pooris, parathas etc. It is super easy to make and is made within few minutes.So next time, before you buy preserved pickles, why don't you try your hand at fresh, spicy pickle. Ingredients:- Lal mirch / Red chilli  - 250 gms Namak / Salt - 3 spoons Haldi / Turmeric - 1 spoon Saunf / Fennel seeds - 3 spoons Methi dana / Fenugreek seeds - 3 spoons Amchur / Mango powder - 1 and 1/2 spoons Peeli sarso rai / Yellow mustard seeds -  grinded - 2 spoons Sarso ka tel / Mustard oil - 1 bowl or 250 litres
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