Chaat Masala Recipe (Homemade & Easy)
Chaat Masala is a flavorful Indian spice blend known for its tangy and slightly spicy taste. It originated in North India and is often used to season chaats, fruits, salads, and even drinks like chaas and nimbu pani. This homemade version is made with roasted cumin, coriander and some more whole spices, along with amchur, black salt, and a few more ground spices. Just a pinch adds a burst of flavor to your favorite street-style snacks.
Servings: 1 Small Jar
Calories: 179kcal
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 chilli 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.
- Approximate Nutritional Info is for the entire quantity of chaat masala made from this recipe.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8184mg | Potassium: 476mg | Fiber: 8g | Sugar: 5g | Vitamin A: 483IU | Vitamin B1 (Thiamine): 0.1mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.1mg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 9µg | Calcium: 251mg | Vitamin B9 (Folate): 2µg | Iron: 11mg | Magnesium: 96mg | Phosphorus: 122mg | Zinc: 1mg
