Chaat Masala
A tangy, pungent, and slightly spicy Indian spice blend that instantly wakes up any dish. Made by dry-roasting and grinding cumin, coriander, black pepper, and dried mango powder, this versatile masala adds that signature chatpata kick to fruit salads, chaats, raitas, and street-style snacks.
For 16 servings
- roast · ~3 min
Dry roast the whole spices.
1.Place a small pan over low heat. Add cumin seeds, coriander seeds, and black peppercorns.2.Dry roast for 2–3 minutes, shaking the pan often, until fragrant and the cumin darkens slightly.3.Immediately transfer to a plate to cool completely. This stops the cooking and keeps them from turning bitter.TIPKeep the heat low. High heat will burn the spices from the outside while keeping them raw inside. - mix · ~1 min
Grind everything together.
1.Once the roasted spices are completely cool, tip them into a spice grinder.2.Add dried mango powder, black salt, salt, red chili powder, ginger powder, and asafoetida.3.Grind to a fine, uniform powder. Stop and shake the grinder a couple of times for an even blend. - other · ~1 min
Sieve and store the chaat masala.
1.Pass the ground powder through a fine-mesh sieve to remove any coarse bits.2.Transfer the fine chaat masala to an airtight jar. Seal tight and store in a cool, dry place.TIPUse within 3–4 months for the brightest flavor. The tang of the mango powder fades over time.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always cool the roasted spices completely before grinding to prevent moisture from clumping the powder.
- 2Use a dedicated spice grinder or coffee grinder for best results; clean it thoroughly between batches.
- 3Store chaat masala in a sealed glass jar away from sunlight to preserve the amchur's tangy punch.
- 4Adjust the black salt to taste—it imparts the signature sulfurous kick, so start with 1 teaspoon.
- 5For a finer texture, sieve twice: once after grinding and again after a few days to catch any oily clumps.
- 6Toast the asafoetida gently with the whole spices (add it in the last 10 seconds) for deeper aroma.
Adapt it for your goals.
Low-sodium
Omit the regular salt and reduce black salt to ½ tsp; let the amchur and spices provide the flavor—great for those watching sodium intake.
extra spicyExtra-spicy
Double the red chili powder or add ½ tsp of cayenne pepper; perfect for heat lovers who want more kick in their chaats.
smokySmoky
Toast the cumin and coriander seeds in a dry pan until they just begin to smoke, then grind as usual—adds a campfire-like depth to the masala.
sweet tangySweet-tangy
Add 1 tbsp of dried pomegranate seeds (anardana) to the spice mix before grinding; imparts a fruity, sweet-sour note ideal for fruit chaats.
Why this is on our healthy list.
Digestive Aid
Cumin, coriander, and asafoetida in this blend are traditionally used to stimulate digestion and reduce bloating after heavy meals.
Rich in Antioxidants
Black pepper and coriander seeds contain compounds that help fight oxidative stress and support overall cellular health.
Low in Calories & Fat
Chaat masala uses only dry spices with no added oils, making it a flavor-packed, guilt-free seasoning for snacks and meals.
May Aid Iron Absorption
The black pepper and amchur enhance the absorption of non-heme iron from foods when sprinkled over vegetables or legumes.
Frequently asked questions
Yes, but you'll lose the unique sulfurous, eggy note that defines authentic chaat masala; substitute with regular salt and a pinch of citric acid.
