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).
About Chaat Masala
Chaat Masala Powder 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 jazzes up the palate like nothing else.
Chat masala powder is one of the quintessential Indian spice mixes you can make for yourself within minutes, and it 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 absolutely sure of what’s going on inside.
You can also experiment by increasing or decreasing the quantity of the ingredients making your custom blend.
And it takes under 10 minutes to make a big batch and is very economical too.
So many reasons to make yourself some, right? This chaat masala powder recipe is vegan and can be easily made gluten-free. You can easily double or triple the recipe.
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
- Bisi Bele Bhat Masala Powder
- Sambar Masala Powder
- Oregano Seasoning
- Cajun Spice Mix
- Old El Paso Taco Seasoning
- Kerala Style Garam Masala
To make homemade chaat masala recipe, you will need basic ingredients easily available at Indian grocery stores or online.
You will need cumin seeds, whole coriander seeds, whole black peppercorns, hing (asafetida), amchoor powder (dry mango powder), black salt (kala namak), and regular white salt.
If you want it to be gluten-free, avoid adding hing (asafetida).
You can add some pomegranate powder and red chili powder to this popular Indian spice blend recipe for a taste change.
How To Make Chaat Masala Powder
- 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 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.
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
- 1 teaspoon regular white salt
and grind to make a fine powder.
Transfer the chaat masala powder to an airtight container and store it in a cool, dark place for up to 3 months.
Frequently Asked Questions
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 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, 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.
Chaat masala is a blend of spicy and tangy Indian spices that can be used to perk up any Indian food.
I also like adding it to my dry sabzi instead of dry mango powder.
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 even add a little to your french fries, potato wedges, Indian pakoras, cut fruits, etc.
Unripe mangoes sprinkled with chaat masala taste yummy too.
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.
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Homemade Chaat Masala Powder Recipe
- 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
- 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.