Chaat masala is something you’ll find in every Indian kitchen around the world. It’s a blend of sightly savory, aromatic, and tangy spices that can add a lot of flavor to your dishes with just a pinch. It is most commonly sprinkled on chaat (savory Indian snacks) like fruit chaat, papdi chaat, and bhelpuri. Chaat masala is not only restricted to Indian street food but it can also be used to enhance the flavors of raita, pulao and other Indian curries.
My recipe is one I’ve been making for so many years now, but you can always experiment with the ratios of the spices and adjust them according to your own taste. So if you haven’t tried making your own chaat masala at home, it’s time you do!
Chaat masala is something you'll find in every Indian kitchen around the world. It's a blend of sightly savory, aromatic, and tangy spices that can add a lot of flavor to your dishes with just a pinch. It is most commonly sprinkled on chaat (savory Indian snacks) , raita, pulao and other Indian curries.
My recipe is one I've been making for so many years now, but you can always experiment with the ratios of the spices and adjust them according to your own taste.
- 4 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp carom seeds (ajwain)
- 1 1/2 tsp black peppercorns
- 1 tbsp red chili powder
- 1/2 tsp citric acid
- 3-4 cloves
- 1 1/2 tbsp black salt
- 2 tbsp mango powder (amchur)
- 1 tsp dry ginger powder
- 10-15 mint leaves , or 1 tbsp dried mint
- 1 1/2 tbsp salt
- pinch asafoetida powder (hing)
- pinch nutmeg powder
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In a heavy-bottomed pan, dry roast cumin, coriander seeds, peppercorns and ajwain on low flame for 5 mins until fragrant. Make sure that the color does not change as we just want to remove the moisture. Transfer them into a plate to cool.
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In the same pan, add all the other spices (except fresh mint) and roast them for 2 minutes to remove any moisture. Transfer to the same plate to cool.
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Now, if you are using fresh mint leaves then roast them separately on low flame until crispy to take out the moisture. If you are using dry mint then just add them directly to the roasted spices.
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Once all the spices and mint are cooled completely, transfer to a grinder and blend them into to a fine powder. Your Chaat Masala is ready, enjoy!
- You can store it in an air-tight jar for up to 6 months.
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