Make this tangy and spicy chaat masala at home in just 5 minutes. It is much better than the store-bought one and much 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.
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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 no one 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 just 5 minutes to make a big batch plus it is very economical too. So many reasons to make yourself some, right!
This Chaat Masala is,
- Tangy & Spicy
- Easy to make
- Versatile
- Economical
- Made with few ingredients
- Better than the store-bought ones
Ingredients
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, black peppercorns, hing (asafetida), amchoor powder (dry mango powder), black salt, and regular white salt.
If you want it to be gluten free, avoid adding hing (asafetida).
How to make Chaat Masala?
Heat a skillet over medium heat. Once hot, add ¼ cup cumin seeds, 2 tablespoon whole coriander seeds. Dry roast the seeds until they begin to turn a little darker and give off their aromas, 2-3 minutes. Stir often while roasting to prevent the seeds from burning.
Remove the skillet from the heat and let the seeds cool down completely. Add them to a dry spice grinder or a coffee grinder or a food processor along with 1 tablespoon black peppercorns and grind to make a smooth powder.
Add ½ teaspoon asafetida (hing), ¼ cup dry mango powder, 2 tablespoon black salt, and 1 teaspoon regular white salt to the grinder and grind until combined.
Transfer to a glass container with a tight seal and store in a cool, dark place for up to 2-3 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 chaat’s 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 pepepr 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.
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.
Storage Suggestions
Chat masala can be stored for up to 2-3 months in a glass jar with a tight fitting lid. Keep it in a cool and dry place.
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Recipe Card
Chaat Masala Recipe
Equipment
Ingredients
- ¼ cup cumin seeds
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole black peppercorns
- ½ teaspoon asafetida (hing)
- ¼ cup dry mango powder
- 2 tablespoons black salt
- 1 teaspoon regular white salt
Instructions
- Heat a skillet over medium heat. Once hot, add ¼ cup cumin seeds, 2 tablespoon whole coriander seeds. Dry roast the seeds until they begin to turn a little darker and give off their aromas, 2-3 minutes. Stir often while roasting to prevent the seeds from burning.
- Remove the skillet from the heat and let the seeds cool down completely. Add them to a dry spice grinder coffee grinder or a food processor along with 1 tablespoon black peppercorns and grind to make a smooth powder.
- Add ½ teaspoon asafetida (hing), ¼ cup dry mango powder, 2 tablespoon black salt, and 1 teaspoon regular white salt to the grinder and grind until combined.
- Transfer to a glass container with a tight seal and store in a cool, dark place for up to 2-3 months. Use in your favorite recipes and enjoy.
