I've decided to try my hand at making Chana Masala, and discovered that one of the typical ingredients is amchur, or amchoor, powder, which is available from several sources on line. Never having used it before, I don't know what to look for in terms of quality, freshness, or taste. Does anyone have a recommendation or suggestion as to which powder to get, or what to look for when buying the product. Thanks!
Posted 11 November 2014 - 08:17 AM
Yes, the powder needs to be light brown in color. It has to be a coarse powder having no lumps in it. It should not be manufactured too many days ago, fresh is best.
Posted 11 November 2014 - 09:37 AM
Posted 11 November 2014 - 09:41 AM
Months ago I sourced the powder and now have tried three different sources. I'm good. Thanks!