This chaat masala recipe is an absolute game-changer. Warming, aromatic spices are blended with smoky chilis and tantalizingly tart fruit powder to make an out-of-this-world flavor enhancer. Try it once, and you’ll quickly understand why chaat masala powder is such a popular blend in India!
Here is yet another magnificent gem from the world of Indian cuisine. If you are a fan of my posts for other Indian spice blends, like my Chana Masala Powder and this Garam Masala Recipe, you will certainly love today’s recipe for chaat masala powder. It is bold, bright, spicy, fruity, and tangy. There’s really nothing else like it!
And, on that note, there is also nothing that compares to making your own spice blends. I’ve said it before, and I’ll say it again. Making your own ethnic spice blends is a fantastic way to feel like a master in your own kitchen. As you craft your own mouth watering flavor blends, you go from being a cook to a culinary artist.
Whip up a batch of this fabulously flavorful chaat masala, sprinkle liberally, and let the magic reveal itself!
I love this sprinkled over fruit, lentils and savory snacks like my potato parkora, corn pakora, onion pakora and even cheese pakora!
INGREDIENT NOTES AND SUBSTITUTIONS
- Cumin Seeds - Cumin adds warmth and depth. Choose seeds for the freshest taste or refer to my Essentials page if converting to powdered spice.
- Peppercorns - Black peppercorns add piney, citrusy tones delivered with a sharp little bite of heat.
- Coriander Seeds - Also called cilantro, coriander adds a fresh, lemony pop. Powdered coriander will work too; just be sure to use the conversion table.
- Cloves - The sultry spice brings a sweet, intoxicating warmth to the mix.
- Kashmiri Chilies - Slightly milder than other chili peppers, these chilis are sweet, smoky, and a bit fruity.
- Ajwain Seeds - These aromatic little seeds pack a powerful punch of herby flavors with hints of anise, oregano, and celery seed.
- Mango Powder - Gives the mix a tart, fruity, and sour flavor mingled with a whisper of sweetness.
- Mint - This slightly sweet, cooling herb compliments and balances out the sour and spicy elements.
- Salt - Enlivens the other flavors of the spice mix. Kosher salt, sea salt, or any high quality salt will do the trick.
- Ginger - Zingy and zesty with an earthy sweetness, ginger adds intense warmth without too much heat.
- Asafoetida Seeds - This spice is highly pungent and savory, with flavors similar to onions, leeks, or garlic. If it’s hard to find, you can substitute with equal parts onion and garlic powder.
HOW TO MAKE CHAAT MASALA
- Toast the Spices. In a dry skillet, gently toast the first 6 ingredients until slightly fragrant. Remove from heat and grind in a spice grinder or a clean coffee bean grinder.
- Add Remaining Ingredients. Add the additional ingredients to the toasted mixture. Pulse everything together until it is a fine powder.
- Cool and Store. Allow the mixture to cool before storing it in an airtight container.
- Sprinkle. Use chaat masala powder as an all-purpose seasoning on fruits, vegetables, and all your favorite foods. It’s salty, zesty, spicy, and tart.
What is the Difference Between Chaat Masala and Garam Masala?
Chaat masala and garam masala are both very popular Indian spice blends. While they usually share a few overlapping ingredients like cumin, coriander, and black peppercorns, this is where the similarities end.
These two spice blends have different goals. Garam masala is earthy and warming, whereas chaat masala is a tart, tangy, sour mix .
Garam is a term that translates to “heat,” which makes perfect sense considering the blend. Chaat on the other hand, refers specifically to a group of savory snacks and appetizers from Northern India. I love this sprinkled over fruit as well as savory snacks like my potato parkora, corn pakora, onion pakora and even cheese pakora! The spice blend took form in conjunction with these snacks.
What Type of Food is Chaat?
The term chaat is an all-encompassing term for savory snacks traditionally sold along roadsides in India. Chaat is usually some samosa-style dish, with fried dough and various tasty fillings. Most chaat is spicy, salty, and tangy, with a few sweet varieties. Chaat masala developed as a compliment to this culinary trend.
What is Chaat Masala Used For?
This bright and tangy blend is used to spruce up all kinds of foods. Essentially, it makes the fresh taste even fresher. That’s why it makes such a marvelous addition to fruit salads and vegetable dishes. That little pop of flavorful acidity can give any snack or meal new life!
If you are new to the blend, I recommend starting out with a few freshly sliced apples and a wedge of your favorite cheese. After one elevated snack experience, you’ll want to sprinkle this spice mix on everything. It’s also really good on popcorn!
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Chaat Masala Recipe
- 2 tablespoon cumin seeds jeera
- 1 tablespoon black peppercorns kali mirch
- 1 tablespoon coriander seeds dhaniya
- 6 whole cloves lavang
- 2 dried kashmiri chiles
- ¼ teaspoon ajwain seeds carom
- 3 tablespoon mango powder amchur
- 1 tablespoon dried mint pudina
- 2 teaspoon kosher salt
- 1 teaspoon ground ginger saunth
- ½ teaspoon asafoetida powder hing
- Place first 6 ingredients in a dry skillet and gently toast spices until slightly fragrant. Remove from heat and grind in a spice grinder (or cleaned coffee bean grinder).
- Add remaining ingredients and pulse until a fine powder. Cool and store in a airtight container.
- This salty, tart and spicy seasoning is used as an all-purpose spice for snack foods, fruit, vegetables and whatever you like (I love it over popcorn, too).
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.