Chaat Masala is a tangy, salty, and mildly spicy Indian seasoning mix used to add flavor to fruits, snacks, salads, and street foods. It’s made with roasted whole spices like cumin and coriander, along with ground spices such as dried mango powder (amchur), dry ginger (saunth), asafoetida, and a mix of salts. This chaat masala has a punchy, lip-smacking taste that instantly lifts anything it touches – whether it’s sprinkled over chaats, fries, or even a glass of lemon juice.
All About Chaat Masala
Chaat Masala is a popular, well-loved Indian spice blend with a tangy, salty, and mildly spicy flavor. Made with spices like cumin, coriander, fennel, dried mango powder (amchur), black salt (kala namak), and asafoetida (hing), this mix is a staple in many Indian kitchens.
Unlike regular masalas used for cooking, chaat masala is mainly used as a finishing spice – sprinkled on top of snacks, fruits, salads, raitas, and drinks like chaas to instantly boost flavor. It adds a burst of sour, salty, spicy, and umami notes in just a pinch.
Table of Contents
It’s made by roasting whole spices, grinding them, and then mixing with ground spices and salt to get that perfect tangy, salty flavor
I always prefer making my own spice blends at home. It’s clean, free from any preservatives, fillers or additives – just pure, fresh spices that you can trust.
This homemade version is inspired by North Indian, especially Delhi-style street food. It’s balanced in flavor, digestive-friendly, and easy to customize based on your taste preferences.
In fact, this particular recipe is rich in roasted cumin aroma, making it unnecessary to add extra Roasted Cumin Powder when preparing chaats.
What Goes Into This Chaat Masala Recipe
Chaat masala gets its bold, tangy, and complex taste from a combination of roasted whole spices and carefully chosen ground spices. Here’s a closer look at what each spice adds.
Whole Spices I Use
Each whole spice adds its own unique layer to the base flavor. These are dry roasted to bring out their aroma and depth. Here’s a quick look at the role of each spice in this blend:
- Cumin Seeds: Roasted for a deep, earthy base flavor.
- Coriander Seeds: Add citrusy brightness and complexity.
- Fennel Seeds: Introduce a mild sweetness and cooling note.
- Black Pepper: Adds gentle heat and aids digestion.
- Carom Seeds (Ajwain): Offer a sharp, herbal punch and digestive benefits.
Ground Spices That Add Punch
Each ground spice contributes to the bold, tangy, and punchy taste of chaat masala. These are added after roasting the whole spices and help balance the overall flavor. Here’s a quick look at what each one brings to the blend:
- Dried Mango Powder/Green Mango Powder (Amchur): Brings the signature sour tang.
- Dried Ginger Powder (Saunth): Adds warmth and a subtle sharpness.
- Asafoetida (Hing): Gives a savory umami depth.
- Black Salt (Kala Namak): Essential for its sulfurous, bold chaat flavor.
- Pink Salt or Regular Salt: Adds some saltiness and balances sharp flavors.
- Kashmiri Red Chili Powder: Adds mild heat and a hint of color.
- Sugar (optional): Slightly mellows the sharp tones.
This homemade chaat masala has a lovely tangy, slightly spicy, and aromatic flavor that lifts up anything you sprinkle it on – be it chaats, fruits, boiled potatoes, or even a glass of buttermilk.
Ingredients like carom seeds (ajwain), asafoetida (hing), dry ginger, and black salt not only add bold, chatpata flavor but also aid digestion – which is why they’re often included in chaat masala sprinkled over Indian Street Foods like Golgappa, Katori Chaat, and Raj Kachori.
Cumin, coriander, and fennel bring in that earthy-sweet balance and form the base of this spice mix, staying true to the North Indian roots of traditional chaat masala.
This is a small-batch recipe and works well if you’re not making chaats every day; which most of us don’t. It should easily last for a month. If you use it more frequently, feel free to increase the quantities.
Making Chaat Masala at Home
Prep & Roast Whole Spices
1. Before roasting, make sure to check the whole spices for any chaff, stones, or impurities. Clean or pick them as needed to ensure the spice blend stays pure and grit-free.
Measure and set aside both the whole spices and ground spices. In a dry pan, lightly roast the following spices:
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- ½ teaspoon carom seeds
Roast/toast the spices on low heat for about 5 to 7 minutes or until fragrant and well roasted. Stir constantly to prevent burning.
2. Turn off the heat. Remove them from the pan and transfer to a plate to cool.
3. Keep the heat turned off and place the hot pan back on the stovetop. Add ¼ teaspoon asafoetida and ½ teaspoon dry ginger powder.
Stir to roast these ground spices in the pan. They get cooked with the residue heat of the pan ensuring that they do not burn or blacken.
4. Transfer the asafoetida and ginger powder to the plate containing the whole spices.
Grind The Spices
5. Once the roasted spices have cooled down, transfer them to a mixer-grinder or spice grinder. Add ¼ teaspoon sugar (optional).
6. Grind these ingredients into a fine powder.
Mix Ground Spices & Make Chaat Masala
7. In a bowl, transfer the freshly ground roasted spices.
8. Add the following ground spices:
- 2 tablespoons dried mango powder/green mango powder (amchur)
- 1 tablespoon black salt
- ½ teaspoon pink salt (or regular white salt)
- ½ teaspoon Kashmiri red chili powder
Mix thoroughly and evenly with a spoon.
Storage Tips
Store the blended spice mix in a clean, airtight jar. Allow it to sit for a day or two – this resting time helps the spices deepen and harmonize in flavor. After that, it’s ready to elevate your favorite chaat dishes.
It stays flavorful for around 1 to 2 months at room temperature. For a longer shelf life and added freshness, keep it refrigerated or even frozen in a tightly sealed container.
Serving Ideas
Chaat Masala is a versatile finishing spice that instantly lifts the flavor of many Indian street foods, snacks, and drinks. Here are some delicious ways to use it.
Classic Indian Street Food
These street-style snacks are where chaat masala truly shines. Just a light sprinkle before serving brings out the tangy, spicy-salty flavors that make these dishes so addictive.
- Pani Puri: Mix into the stuffing or the teekha/meetha pani for extra punch.
- Bhel Puri: Brings all the flavors together – sweet, spicy, tangy and crunchy.
- Sev Puri: A sprinkle adds just the right chatpata kick to every puri.
- Masala Puri: Gives a tangy lift to the spicy white peas curry, like the ones sold at Bangalore chaat stalls.
- Samosa Chaat – Crushed samosas topped with curd, chutneys, onions, and chaat masala make for a spicy-tangy treat.
Potato & Legume Based Chaats
These hearty chaats get a bright lift with chaat masala. It helps cut through the richness and adds that essential chatpata kick.
- Aloo Chaat: Sprinkle on crispy potatoes for that classic tangy-spicy chaat flavor.
- Chana Chaat: Adds a nice zing to balance the earthiness of boiled chickpeas.
- Ghugni Chaat: Brightens up the rustic white peas curry popular in Bengali street food.
- Matar Kulcha: A dash on top cuts through the curry’s richness and adds freshness.
- Ragda Pattice: Sprinkle on top before serving to balance the chutneys and the ragda.
Yogurt Based Chaats
Curd or yogurt based chaats have a rich, tangy profile that’s enhanced further by chaat masala. A small sprinkle balances the spicy and sweet chutneys and ties the dish together beautifully.
- Dahi Puri: Adds a sharp, tangy note that cuts through the sweet dahi and chutneys.
- Papdi Chaat: A sprinkle of chaat masala ties together all the elements – papdi, curd, spicy & sweet chutneys.
- Dahi Vada – Soft lentil fritters soaked in curd and topped with chutneys; a sprinkle of chaat masala lifts the flavors.
Other Delicious Ideas
Chaat masala isn’t just for chaats – try it on fruits, drinks, or even sandwiches to instantly perk up the flavor.
- Bombay Sandwich: Perks up the veggies and chutney, making the sandwich more flavorful.
- Fruit Chaat – Brings out the natural sweetness of fruits with a salty-tangy balance.
- Chaas (Buttermilk) – A small pinch adds flavor and aids digestion.
- Roasted Makhana (Spiced Foxnuts) – Chaat masala works well as a seasoning here.
- Nimbu Pani – Just a pinch of chaat masala adds tang and depth, making this summer drink even more refreshing.
- Jaljeera – Chaat masala is often a key ingredient, enhancing the spicy, tangy, and digestive notes in this traditional drink.
Helpful Tips for Best Results
These simple tips can help you get the most flavor, freshness, and consistency from your homemade chaat masala recipe.
Flavor Adjustments & Add-Ons
- Grind black salt if needed: Sometimes black salt (kala namak) can have small lumps or be slightly coarse. Simply grind it in a small chutney grinder or spice grinder until it becomes a fine powder. This helps blend it evenly into the masala and avoids gritty texture.
- Add dried mint for extra flavor: For a cooling, refreshing note, you can add about 1 teaspoon of dried mint (pudina). It pairs well with the tangy flavors and gives the masala a lovely lift, especially when used in fruit chaats or chaas.
- Roast cumin seeds properly: Don’t rush the roasting of cumin seeds. Roast them on a low to medium-low heat until they turn aromatic and a few shades darker. This step is key to getting that deep, toasty flavor typical of good chaat masala.
- Taste and tweak after a day: Flavors settle and develop a bit more after resting. After a day, taste the chaat masala and feel free to adjust – a little more amchur for tanginess, or black salt for punch, depending on your preference.
Customization & Storage Tips
- Make it spicier if you like: If you enjoy more heat, you can increase the quantity of red chili powder slightly. Use Kashmiri chili powder for mild heat and color, or opt for a hotter variety if you prefer extra spice.
- Skip hing for a gluten-free version: Asafoetida (hing) often contains wheat flour as a base. If you’re avoiding gluten, either skip it or use a gluten-free hing (which is available in some stores). The overall flavor will still be delicious.
- Scale up the recipe easily: This is a small batch recipe meant for home use, but you can double or triple the quantities if you use chaat masala often. Just make sure to store it in an airtight container away from moisture.
- Store it in an airtight jar: Once your chaat masala has cooled completely, store it in a clean, dry glass jar. Keep the jar away from direct sunlight and moisture. It keeps well for about 1 to 2 months at room temperature.
FAQs
Chaat Masala is a tangy and aromatic Indian spice blend typically made with cumin, coriander, dried mango powder (amchur), black salt (kala namak), regular salt, black pepper, dried ginger, carom seeds (ajwain), asafoetida (hing), fennel seeds, and sometimes a pinch of sugar. Each ingredient adds layers of flavor – sour, spicy, earthy, and some also support digestion.
Yes, in small amounts. Chaat masala is made with digestive-friendly spices like cumin, ajwain, and ginger, and it adds instant flavor without the need for heavy sauces. However, it is naturally quite salty due to the presence of both black salt and regular salt/pink salt. So, it’s best enjoyed in moderation, especially if you’re mindful of your sodium intake.
In Indian cooking, the word masala can refer to a dry spice mix (like garam masala or curry masala) or even a cooked base of onions, tomatoes, and spices used to make gravies and curries. Chaat Masala, on the other hand, is a specific spice blend known for its tangy, salty, and slightly spicy flavor. Unlike most cooking masalas, it’s not used while cooking but is sprinkled on top of chaat snacks, fruits and salads to enhance their flavor.
Chaat Masala recipe originated in India, particularly from the North Indian culinary tradition. It became an essential part of dishes like aloo chaat, pani puri, and papdi chaat, and its bold, tangy taste is now a signature flavor in Indian street snacks across the subcontinent.
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Chaat Masala Recipe (Homemade and Easy)
Ingredients
Whole Spices
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- ½ teaspoon carom seeds (ajwain)
Ground Spices
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon dry ginger powder (saunth/sonth)
- 2 tablespoons dry mango powder (amchur) – green mango powder
- 1 tablespoon black salt (kala namak)
- ½ teaspoon pink salt or regular salt
- ½ teaspoon Kashmiri red chili powder or ¼ teaspoon red chilli powder
- ¼ teaspoon sugar – optional
Instructions
Roast Spices
- Measure and set aside both the whole spices and ground spices.
- In a dry pan, lightly roast the cumin seeds, coriander seeds, carom seeds, and fennel seeds on low heat for about 5 to 7 minutes until fragrant and well roasted.
- Stir constantly to prevent burning.
- Turn off the heat. Remove them from the pan and transfer to a plate to cool.
- Keeping the heat turned off, place the hot pan back on the stovetop. Add asafoetida and dry ginger powder.
- Stir to roast it in the pan. These ground spices will get cooked with the residue heat of the pan.
- Next transfer the asafoetida and ginger powder to the plate containing the whole spices.
Grind Spices
- Once the roasted spices have cooled down, transfer them to a mixer-grinder or spice grinder. Also add sugar.
- Grind these ingredients into a fine powder.
Make Chaat Masala
- In a bowl, transfer the ground roasted spices.
- Add dried mango powder (amchur), black salt, pink salt or regular white salt, and Kashmiri red chili powder. Mix thoroughly.
Storage
- Transfer the mixed Chaat Masala to an airtight container. Let it rest for a day or two so the flavors meld together. It can be used as needed in your chaat dishes.
- It keep well for up to 1 to 2 months. You can also refrigerate or freeze for a longer shelf life.
Notes
- Dried Mint: Adds a cooling, refreshing flavor. Use about 1 teaspoon if desired.
- Black Salt: Grind if lumpy, for a smooth, even blend.
- Red Chilli Powder: Increase for more heat. Use Kashmiri chili for mild spice and color.
- Cumin Seeds: Roast well on low to medium-low heat until aromatic and slightly darkened.
- Asafoetida: Skip or use gluten-free hing if avoiding gluten.
- Scaling: This is a small-batch recipe that lasts about a month if used occasionally. For frequent use, simply double or triple the quantities and store airtight in a cool dry place.
- Storage: Keep in a clean, dry glass jar away from moisture. Stays good for 1 to 2 months.
- Tasting: Let it rest for a day, then adjust salt or dry mango powder to suit your taste.
- Sugar (optional): A small amount can help balance the tanginess if needed. Feel free to skip though.
