Make this tangy and spicy chaat masala powder at home in under 10 minutes. It is much better than the store-bought one and much more economical too. Make a big batch using my easy recipe and store it for up to 3 months.
Want to try more homemade spice mix recipes, then give these also a try – Sandwich Masala, Chai Masala, Achari Masala, Thandai Masala Powder, Roasted Cumin Powder, and Bisi Bele Bhat Masala Powder.
About This Recipe
Chaat masala is one of the most popular Indian spice mixes that is often used to sprinkle on salads, on chaats, or add to your dals and curries.
It is spicy, salty, and tangy in taste and perks up the taste of any simple dish instantly.
Fused with the flavors of cumin, whole coriander seed, black peppercorns, asafetida, dry mango powder, and black salt, this spice mix just jazzes up the palate like nothing else.
Chat masala is one of the quintessential Indian spice mixes that you could make for yourself within minutes and it could be stored for quite some time as well.
You may ask why make it if it’s available in the stores easily?
The homemade one is made with high-quality ingredients and you are absolutely sure of what’s going inside.
You can also experiment by increasing or decreasing the quantity of the ingredients making your own custom blend.
And it takes under 10 minutes to make a big batch plus it is very economical too.
So many reasons to make yourself some, right!
You can easily double or triple the recipe.
To make chat masala powder at home, you will need some basic ingredients which are easily available at any Indian grocery store or online.
You will need cumin seeds, whole coriander seeds, whole black peppercorns, hing (asafetida), amchoor powder (dry mango powder), black salt, and regular white salt.
If you want it to be gluten-free, then avoid adding hing (asafetida).
How To Make Chaat Masala Powder
Add ¼ cup cumin seeds, 2 tablespoon whole coriander seeds, and 1 tablespoon whole black peppercorns to a skillet and dry roast on medium heat until they begin to turn a little darker and give off their aromas (2-3 minutes).
Stir often while roasting to prevent the spices from burning.
Note – Do not roast the spices on high heat otherwise they might burn.
Do not over roast the spices otherwise, they will turn bitter in taste.
Keep in consideration that they will continue to roast from the residual heat.
Once the spices are roasted, remove the skillet from the heat and let them cool down completely.
Add them to a dry spice grinder (coffee grinder or a food processor) along with ½ teaspoon asafetida (hing), ¼ cup dry mango powder, 2 tablespoon black salt, and 1 teaspoon regular white salt and grind to make a fine powder.
Transfer the chaat masala powder to a glass container with a tight seal and store it in a cool, dark place for up to 3 months.
Use in your favorite recipes and enjoy.
Frequently Asked Questions
These two are totally different masalas and their uses are also very different. While the garam masala spice mix is made using warm spices like cardamom, cloves, cinnamon, etc, chat masala is a mix of different spices and dry mango powder.
Garam masala is mainly is used to enhance the aroma and flavor of the dish and is mainly added to curries, while chat masala is added to enhance the flavor of the dish and make them tangier. It can also be used to sprinkle on Indian chaats and fruits.
Since it adds a tangy and sour taste to the dishes, you can use black salt and dry mango powder or even lime juice instead of chat masala.
You can also add a combination of cumin powder, dry mango powder, red pepper powder, and salt.
Chaat masala is a blend of spicy and tangy spices and it can be used to perk up any dish.
Sprinkle a little over your curries, salad, or chaat, it will take the taste a notch higher.
I also like to add it to my dry sabzi in place of dry mango powder.
I also sprinkle it over Indian dry snacks like Namak Pare, Cornflakes Chivda, Masala Kaju, Peanut Masala, etc.
It is also added to drinks like Jaljeera, Lemonade, or Shikanji.
Sprinkle some over Tandoori Chicken or fried chicken once it’s just done and see the taste lift.
I also like to sprinkle some over my Uttapam and Paniyaram.
Sometimes, I even perk up my sandwiches such as Aloo Sandwich, Bombay Sandwich, or simple Cucumber Sandwich with a little sprinkle of this chat masala.
You can even add a little to your french fries, potato wedges, Indian pakoras, cut fruits, etc.
Chat masala can be stored for up to 3 months in a glass jar with a tight-fitting lid. Keep it in a cool and dry place.
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Chaat Masala Recipe
- ¼ cup cumin seeds
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole black peppercorns
- ½ teaspoon asafetida (hing)
- ¼ cup dry mango powder (amchoor)
- 2 tablespoons black salt
- 1 teaspoon regular white salt
- Add cumin seeds, coriander seeds, and black peppercorns to a skillet and dry roast on medium heat until they begin to turn a little darker and give off their aromas (2-3 minutes).
- Stir often while roasting to prevent the spices from burning.
- Note – Do not roast the spices on high heat otherwise they might burn. Do not over roast the spices otherwise, they will turn bitter in taste. Keep in consideration that they will continue to roast from the residual heat.
- Once the spices are roasted, remove the skillet from the heat and let them cool down completely.
- Add them to a dry spice grinder (coffee grinder or a food processor) along with asafetida, mango powder, black salt, and white salt and grind to make a fine powder.
- Transfer the chaat masala powder to a glass container with a tight seal and store it in a cool, dark place for up to 3 months. Use in your favorite recipes and enjoy.
Please mention the capacity of cup used for measuring ingredients.
This is standard cup measurement.
Is black salt absolutely necessary or can we use plain salt
You can use plain salt.
Wow easy to make, thanks whiskaffair
Your chat masala recipe is excellent.
Good to know 🙂
Yes and it was excellent.