Easy Homemade Chaat Masala Recipe
Discover the secret to tangy, spicy, and flavorful South Asian snacks with this easy homemade chaat masala recipe. Learn how to make your own fresh spice mix that elevates chaat, salads, drinks, and more without any additives or extra salt.
Table of contents
What is Chaat Masala
Chaat masala, also called chat masala, is one of the most popular South Asian spice blends. It has a mix of spicy, salty, and tangy flavors that make any dish taste delicious. This masala is made with simple spices like cumin, coriander, red chilies, dried ginger (sonth), amchur (dry mango powder), black pepper, and black salt (kala namak).
Making chaat masala powder at home is much better than store-bought. It is fresh and healthier. You avoid extra sodium or preservatives and get to control the heat level to your liking. Plus, the fresh aroma and taste of homemade spice mix is unbeatable. A sprinkle of this tangy chaat masala instantly lifts the flavor of food.
This versatile chaat masala seasoning is perfect for snacks and drinks. Use it in papdi chaat, samosa chaat, chana chaat, fruit chaat, or dahi baray. You can also sprinkle it on salads, grilled chicken, tandoori chops, wings, or corn on the cob. Even a pinch of it in lemonade or soda adds a refreshing twist.
Why You’ll Love This Easy Chaat Masala Recipe
- Quick and easy to make.
- 100% natural, no preservatives.
- Adds instant flavor to snacks, salads, and drinks.
- Can be stored for months.
What is in Homemade Chaat Masala
How to Make Chaat Masala at Home (Step-by-Step)
Step 1:
Dry roast the whole spices on low heat. Stir often until they turn golden brown and release a nice aroma. Keep shaking the pan so the spices don’t burn.
Step 2:
Take the roasted spices off the heat and let them cool completely before grinding.
Step 3:
Grind the roasted spices into a fine powder using a spice grinder. Add the rest of the ingredients and grind again until everything is well mixed.
How to Store Chaat Masala
- Store the masala in a clean, airtight jar or bottle. Keep it in a cool, dry place for up to 1 year.
- Always use a clean, dry spoon to take out the spice. This prevents moisture or bacteria from getting inside the jar.
How to Use Chaat Masala
Chaat masala is a versatile spice mix that can be sprinkled on almost anything for an instant flavor boost. Here are some tasty ideas:
- Sprinkle on chana chaat, papri chaat, dahi baray, pakoras, samosas, rolls, french fries, potato wedges, onion salad, kachumber salad, and boiled potatoes.
- Add to fruit chaat for a tangy kick.
- Rub it on corn on the cob with lemon juice.
- Use in salads, chargha, tandoori chops, chicken tikka, or chicken wings for extra flavor.
- Try it on an avocado sandwich for a zesty twist.
- Make a refreshing masala soda or lemonade by adding a pinch.
- Sprinkle over raw radish or carrots for a quick snack.
Recipe Tips
- Always use fresh, good-quality spices for the best taste.
- Roast the spices on low heat to bring out their flavor without burning.
- If your grinder is small, grind the spices in small batches.
- If you don’t have a spice grinder, use a mortar and pestle.
- You can double or triple the recipe to make a bigger batch and store it for later.
Bonus Tip: Pack it in a glass jar with a ribbon; it makes a beautiful homemade gift!
Variations and Substitutes
- For a redder color, add Kashmiri red chili powder or paprika.
- Mix in dried mint leaves for extra freshness.
- If the masala is too spicy, add a little brown sugar to balance the heat.
- Amchur (dry mango powder) adds tanginess. You can also use anardana (dried pomegranate seeds) as a substitute.
- You can skip citric acid (tatri) if you prefer.
- Some people add hing (asafoetida) for a unique flavor.
- Feel free to adjust the quantity of spices to make your own custom blend. It’s okay to skip one or two spices.
FAQs
Chaat masala is made from a blend of roasted cumin, coriander, dried mango powder, black salt, and other aromatic spices. This mix gives it a tangy, spicy, and slightly salty flavor.
Yes! Homemade chaat masala is healthier because it contains no preservatives or additives. You also control the amount of salt and spice, making it fresher and better for your taste preferences.
When stored in an airtight jar, homemade chaat masala stays fresh for up to one year. Keep it in a cool, dry place away from sunlight for the best flavor.
Garam masala is a warm, aromatic spice blend used for cooking curries and gravies, while chaat masala is tangy and spicy, used mostly as a finishing sprinkle on snacks, salads, and drinks.
More Homemade Spice Mix Recipes
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Easy Homemade Chaat Masala Recipe
Ingredients
- 4 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon ajwain (carom seeds)
- 1 tablespoon black pepper (whole)
- 15 pieces button red chillies (whole)
- 3 tablespoons amchur (dried mango powder)
- 1 teaspoon ginger powder (sonth)
- 1 teaspoon citric acid (tatri)
- 2 tablespoons black salt
- 1 tablespoon regular salt
Instructions
- In a skillet, dry roast the cumin seeds, coriander seeds, ajwain, black peppercorns, and button red chillies over low heat, stirring and shaking the skillet often, until aromatic and golden brown.
- Remove from heat and allow the mixture to cool completely.
- Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- Add the remaining ingredients and grind again to mix thoroughly.
- Your homemade chaat masala is ready!
- Transfer to an airtight jar or bottle. Label and store in a cool, dry place.
- Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Use fresh, good-quality spices for the best flavor.
- Toast the spices gently on low heat to enhance their aroma without burning them.
- Always use a clean, dry spoon to avoid introducing moisture or bacteria into the jar.
