For the first chat masala dry roast the cumin seeds and the fennel seeds just for a minute on low heat to take out the moisture from it. Then allow it to come on room temperature and grind it to a fine powder along with other ingredients mentioned above in the chat masala or churan section. Seive the powder and store in an airtight container on room temperature for 6-8 months and in a refrigerator for about an yearn.

For the second chat masala dry roast cumin seeds, fennel seeds and coriander seeds for a minute just to take out the moisture from it and allow it to come on room temperature. You can take normal dry red chillies also in place of button red chillies then grind them all together to a fine powder. Grind all the above-mentioned ingredients of second chat masala together then sift it through a seive and put it in an airtight container and use it for 6-8 months on room temperature.

Or you can keep this one also in a refrigerator and use it for a whole year.
Try out this super easy chat masala recipe and enjoy it with your loved ones.
Happy Cooking😊