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    Home » Recipes » Indian Spice (Masala) Mixes

    Chaat Masala Spice Mix

    Published: Oct 3, 2019 · Modified: Apr 11, 2022 by Alonna

    Chaat masala's tangy, hot, sweet, funkiness brightens up roasted vegetables, egg salad, fruit salad, soups, salad dressing, and anything else that needs a bit of zing.
    Jump to Recipe Print Recipe
    Chaat Masala Spice Mix all toasty and ground and ready for cooking in a pretty blue bowl
    Chaat Masala Spice Mix all toasty and ground and ready for cooking in a pretty blue bowl
    Chaat masala’s tangy, hot, sweet, funkiness brightens up roasted vegetables, egg salad, fruit salad, soups, salad dressing, and anything else that needs a bit of zing.

    India's Salt and Pepper

    Chaat masala spice mix is one of those spice mixes that I keep by my stove. It is one of India’s answer to salt and pepper and is used countrywide for flavoring in street snacks and more. Chaat masala’s tangy, hot, sweet, funkiness brightens up so many things: roasted potatoes (or veggie of any kind), egg salad, fruit salad, soups, homemade salad dressing, and anything else that needs a hit of umami and a bit of zing. It is not a spice blend that you cook with. Instead, you add at the end of cooking, or in something that doesn’t require cooking at all.

    Chaat Masala Spice Mix

    Masala means spices in Hindi. It can refer to both a mix of dry spices or it can be a sauce that has spices in it. An example of a sauce would be chicken tikka masala, which is essentially chicken in a spiced sauce. Priya Krishna, author of one of my favorite Indian cookbooks published in 2019 'Indian-ish," goes out on a limb in an article for Bon Appetit. She contends that chaat masala “is the only acceptable type of store-bought Indian spice blend you should have in your kitchen.” I hate to quibble with the lovely Ms. Krishna, but I think there is also a place for store-bought garam or tandoori masalas, even though they may be better if you made your own blend.

    Make Your Own Chaat Masala

    I find making the essentials for Indian cooking, a soothing routine on a Saturday afternoon. So, here is a recipe for homemade chaat masala, in the event you would like to give it a go. Replenishing my ginger garlic paste inventory, sharpening my knives, or making ghee make me feel organized and prepared for the weeks cooking to come. Making your own masalas fall into that same category for me.

    Chaat masala has a disconcerting smell of sulfur (think rotten eggs) from the black salt (kala namak). Calling black salt highly aromatic is a kind way to describe it, but it adds a mysterious funky note to any dish that is all part of its charm. The ingredients required for chaat masala are not your typical pantry items, but if you are looking for an Indian cooking adventure, give this recipe a go. You will find yourself reaching for this masala, more often than you could imagine.

    Or Buy

    If you prefer to buy chaat masala, my brand recommendations, in no particular order are Badshah, MDH Chunky Chat Masala, and Shan Chat Masala.

    I also have posted recipes for garam masala and tandoori masala if you would like to make your own.

    Happy cooking!

    ~ Alonna

    See the Notes below before you cook.

    • Easy Tandoori Masala Powder & Paste From Scratch
    • South Indian Masala (Spices of Kerala)
    • Goan Spice Mix Recipe (Garam Masala)
    • Easy Ginger and Garlic Paste with Substitutions
    Chaat Masala Spice Mix all toasty and ground and ready for cooking in a pretty blue bowl

    Chaat Masala Spice Mix

    Chaat masala's tangy, hot, sweet, funkiness brightens up roasted vegetables, egg salad, fruit salad, soups, salad dressing, and anything else that needs a bit of zing.
    Print Pin Comment
    Course: Kitchen essential, Spice Blend
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    0 minutes
    Total Time: 14 minutes
    Servings: 12 tablespoon portions
    Calories: 9kcal
    Author: Alonna

    Ingrediants

    Chaat Masala

    • 2 tablespoons coriander seeds
    • 2 tablespoons cumin seeds
    • 1 1/2 teaspoons fennel seeds
    • 1 1/2 teaspoons carom (ajwain) seeds
    • 1 teaspoon black peppercorns
    • 1 1/2 teaspoons dried mint leaves
    • 2 tablespoons black salt (kala namak)
    • 1/2 teaspoon sea or table salt
    • 1 tablespoon Kashmiri ground red chili ~ Or 1 1/5 teaspoons cayenne; substitutions
    • 3 tablespoons green mango powder (amchur)
    • 1 teaspoons ground ginger
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    Instructions

    • Gather all your ingredients.
      Chaat Masala Spice Mix all the ingredients gathered
    • In a frying pan or sauté pan over medium heat, add the coriander seeds, cumin seeds, carom seeds, and fennel seeds. Toast until the carom seeds become slightly darker, and the spices become fragrant, taking care not to burn the seeds. This will take about 2 to 4 minutes.
      Chaat Masala Spice Mix toasting the spices
    • Remove from the heat and allow to cool.
    • Using a high powered blender, spice grinder, or mortar and pestle, grind the spices along with the mint into a fine powder. If using a small grinder, you may have to blend in batches.
    • Stir in the salts, chili powder, mango powder, and ground ginger, and thoroughly combine.
      Chaat Masala Spice Mix the different sals and spices ready to be mixed together
    • Ideally use a day after mixing up the chaat masala spice mix, which gives the spices time to get to know each other. This recipe yields about 3/4 of cup (86g) of chaat masala. Store in an airtight container for up to 2 months.
      Chaat Masala Spice Mix all toasty and ground and ready for cooking in a pretty blue bowl

    Nutrition

    Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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