Chaat Masala is one of the quintessential Indian Masala recipes that you could make for yourself within minutes and store for along time. This comes in handy in making a lot of Indian dishes.
Want to try more homemade Masala Recipes, give these Masalas also a try – Sandwich Masala, Chai Masala, Achari Masala, Thandai Masala Powder, Roasted Cumin Powder, and Bisi Bele Bhat Masala Powder.
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About This Recipe
Chaat Masala or Chat Masala is a spice mix from the Indian cuisine and is a mix of tangy and spicy flavors.
It is sprinkled over Chaat and other street food dishes, which adds to the taste. It can practically be used with any dish that you feel like perking up.
Right from fruit salad, masala toast sandwich, chaat, I tend to sprinkle this magical masala on most of the snacks that I prepare!
Chat Masala is thereby, one of the quintessential ingredients that you could make for yourself within minutes and it could be stored for quite some time as well.
Fused with the flavors of cumin, whole coriander seed, black peppercorn, hing, dry mango powder, and black salt, this recipe just jazzes up the palate like no one else.
There are so many Chat Masala Powders available in the market under different brands, but the homemade one is fresh and made with high-quality ingredients, making it much better than the store-bought ones.
This spice mix is,
- Tangy & Spicy
- Easy to make
- Made with few ingredients
- Better than the store-bought ones
Ingredients
To make Chaat Masala Powder at home, you will need some basic ingredients which are easily available at home.
You will need cumin seeds, coriander seeds, black peppercorns, hing (Asafoetida), amchoor powder (dry mango powder), and black salt.
All these ingredients combined add a tangy spicy taste to this masala, which further enhances the taste of the dish even more.
You can source all these ingredients from any Indian grocery store very easily or can order them online too.
Step By Step Recipe
Heat a frying pan and dry roast cumin and coriander seeds until fragrant.
Add them in a blender along with black peppercorn and grind to make a smooth powder.
Add hing, dry mango powder, black salt and salt in the mixture and mix well.
Store in a glass jar for 1-2 months. Use as required.
Frequently Asked Questions
These two are totally different masalas and their uses are also very different. While garam masala is made using warm spices like cardamom, cloves, cinnamon, etc, Chaat Masala is a mix of spices and dry mango powder.
Garam masala is mainly is used to enhance the aroma and flavor of the dish and is mainly added in curries, while Chat Masala is added to enhance the flavor of the dish and make them tangier.
If you are an Indian Masala fan just like me then you can so not miss making this Masala, I am telling you!
Since it adds a tangy and sour taste in the dishes, you can use black salt and amchoor powder or even lemon juice instead of this masala.
You can also add a combination of cumin powder, amchoor powder/dry mango powder, red chili powder, and Salt.
Usage Suggestions
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 in 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 in 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.
Storage Suggestions
Chat Masala can be stored for up to 2-3 months in a glass jar. Keep it in a cool and dry place.
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Recipe Card
Chaat Masala Recipe
Equipment
Ingredients
- ¼ cup Cumin Seeds
- 2 tbsp Whole Coriander Seeds
- 1 tbsp Black Peppercorn
- ½ tsp Hing
- ¼ cup Dry Mango Powder
- 2 tbsp Black Salt
- 1 tsp Salt
Instructions
- Heat a frying pan and dry roast cumin and coriander seeds until fragrant.
- Add them in a blender along with black peppercorn and grind to make a smooth powder.
- Add hing, dry mango powder, black salt and salt in the mixture and mix well.
- Store in a glass jar for 1-2 months.
- Use as required.
