Chaat Masala Powder

4.67 from 18 votes

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 (vegan).

Chaat masala powder kept in a bowl.
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About Chaat Masala

Chaat Masala Powder is one of the most popular Indian spice mixes that is often used to sprinkle on salads and chaats or added to 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 jazzes up the palate like nothing else.

Chat masala powder is one of the quintessential Indian spice mixes you can make within minutes and can be stored for quite some time.

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 sure of what’s going on inside. It has no added colors or preservatives.

You can also experiment by increasing or decreasing the quantity of the ingredients, making your custom blend.

It takes under 10 minutes to make a big batch and is very economical, too.

This chaat masala powder recipe is vegan and can be easily made gluten-free. You can easily double or triple the recipe.

If you want to try more homemade spice mix recipes, then give these also a try

Ingredients

Chaat masala ingredients

To make homemade chaat masala recipe, you will need basic ingredients that are easily available at Indian grocery stores or online.

You will need

  • cumin seeds (jeera)
  • whole coriander seeds (dhaniya ke beej)
  • whole black peppercorns (kali mirch)
  • asafetida (hing)
  • dry mango powder (amchoor)
  • black salt (kala namak)
  • regular white salt

If you want it to be gluten-free, avoid adding hing (asafetida).

You can add some pomegranate seed powder (anardana powder) and red chili powder to this popular Indian spice blend recipe for a taste change.

How To Make Chaat Masala Powder

Add

  • ¼ cup cumin seeds
  • 2 tablespoon whole coriander seeds
  • 1 tablespoon whole black peppercorns

to a skillet. Dry roast on medium heat until they turn 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.

Keep in consideration that they will continue to roast from the residual heat.

Cumin seeds, coriander seeds and peppercorns added to a pan.
Roasted spices.

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
  • 1 teaspoon regular white salt

and grind to make a fine powder.

Cooled spices added to a grinder.
Asafetida, mango powder, black salt and regular salt added to the grinder.

Transfer the chat masala powder to an airtight container and store it in a cool, dark place for up to 3 months.

Ready chaat masala.

Frequently Asked Questions

What is the difference between chaat masala and garam masala?

These two are different masalas, and their uses are also very different. While the garam masala spice mix uses warm spices like cardamom, cloves, cinnamon, etc., chat masala is a mix of different spices and dry mango powder.

Garam masala is mainly used to enhance the aroma and flavor of the dish and is mainly added to curries, while chat masala is added to enhance the dish’s flavor and make it tangier. It can also be used to sprinkle on Indian chaats and fruits.

What can I substitute for chat masala?

Since it adds a tangy and sour taste to the dishes, you can use black salt, dry mango powder, or lime juice instead of chat masala.

You can also add a combination of cumin powder, dry mango powder, red pepper powder, and salt.

Usage Suggestions

Chat masala is a blend of spicy and tangy Indian spices that can be used to perk up any Indian food.

Sprinkle a little over your raita, curries, salad, or chaat, taking their taste slightly higher. I use it in my Tater Tots Chaat, Pani Puri, Papdi Chaat, Fruit Chaat, and Samosa Chaat recipes.

I also like adding it to my dry sabzi instead of dry mango powder.

Sprinkle it over Indian dry snacks like Namak Para, Cornflakes Chivda, Masala Kaju, Peanut Masala, etc.

It is also added to drinks like Jaljeera, Lemonade, or Shikanji.

Sprinkle some over Tandoori Chicken, fried chicken, or deep-fried snacks, and see the taste lift.

I also like to sprinkle some over my Uttapam and Paniyaram.

Sometimes, I perk up sandwiches like Aloo Sandwich, Bombay Sandwich, or simple Cucumber Sandwich with a little sprinkle of this chat masala.

You can add a little to your Air Fryer Frozen French Fries, Oven Roasted Sweet Potato Wedges, Aloo Pakora, cut fruits, etc.

Unripe mangoes sprinkled with chaat masala taste yummy, too.

Storage Suggestions

Chat masala can be stored in a glass jar with a tight-fitting lid for up to 3 months. Keep it in a cool and dry place.

You Might Also Like

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 (vegan).
4.67 from 18 votes

Homemade Chaat Masala Powder Recipe

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.
Cook: 5 minutes
Cooling time: 5 minutes
Total: 10 minutes
Servings: 10 servings

Equipment

  • Grinder

Ingredients 

  • ¼ cup cumin seeds
  • 2 tablespoons whole coriander seeds (dhaniya beej)
  • 1 tablespoon whole black peppercorns (kali mirch)
  • ½ teaspoon asafetida (hing) (skip for gluten-free)
  • ¼ cup dry mango powder (amchoor)
  • 2 tablespoons black salt (kala namak)
  • 1 teaspoon regular white salt
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

  • 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.

Video

YouTube video

Notes

This recipe can be easily doubled or tripled.
You can add some pomegranate seed powder (anardana powder) and red chili powder to this popular Indian spice blend recipe for a taste change.

Nutrition

Calories: 35kcal, Carbohydrates: 7g, Sodium: 1632mg, Potassium: 77mg, Fiber: 1g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 0.4mg, Calcium: 39mg, Iron: 2mg
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