Homemade Chaat Masala
Chaat masala is a savory and spicy mixture present in almost every South Asian kitchen. It is a must have! It is a seasoning blend that is like a burst of flavor fireworks for your taste buds. Whether you are a fan of Indian cuisine or simply looking to elevate your everyday dishes, homemade chaat masala is your go to.
It is known for its zesty, tangy, and slightly spicy profile, making it a versatile addition to a wide range of dishes. It is sprinkled on so many things from salads to snacks, fruits and even French fries! Adding to marinades and even when cooking meals gives it that extra tangy kick. Chaat masala has the power to transform ordinary ingredients into extraordinary culinary experiences.
Yes, it is available in stores but it can be pricey, especially for those living abroad. The beauty of making it at home is that you have the freedom to adjust the flavors to your liking. You can make it spicier, tangier, or even experiment with additional spices to give it a unique twist. Bonus point is that you know what is going into that mixture!
The list may seem long but each spice contributes its flavor to this seasoning mix. Many people dry roast some of the ingredients before grinding them. I have tried that method but did not find any major change in taste or flavor. Plus, dry roasting is an extra step and you need to be very careful as the spices can burn very easily. My recipe is hassle free. Make a huge batch by doubling or tripling it and then enjoy it for months. You will find many recipes on my blog where I have used it – check out my Tangy, Crunchy Watermelon Salad, Chicken Sliders.
Homemade chaat masala is more than just a spice blend; it is an invitation to explore the vibrant world of spices. It is a small but mighty addition to your kitchen that can truly spice up your life!
Homemade Chaat Masala
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon black peppercorns
- 5-7 cloves
- 1/2 tablespoon red chili powder
- 2 large bay leaves
- 3 small cinnamon sticks
- 1/4 teaspoon carom seeds (ajwain)
- 1/2 tablespoon fennel seeds
- 1 teaspoon citric acid (acts as a preservative)
- 1 teaspoon ginger powder (soondh)
- 1.5 tablespoons mango powder (amchoor powder)
- 1/2 tablespoon kashmiri powder
- 1/2 teaspoon cardamom powder
- 1.5 tablespoons black salt (kala namak)
- 1/2 tablespoon black pepper powder
- 1/2 teaspoon salt
Instructions
- Add all the items mentioned above to a spice blender and grind it to a fine powder.
- Do it in batches.
- Using a fine mesh strainer, sift the grounded powder to remove any lumps.
- Any lumps can be again placed in the spice blender to break it into powder.
- Now mix the sifted powder very well.
- Store in an airtight jar and can be used for up to 1 year!
Notes
- Make sure to grind ALL the ingredients, even the powdered ones. This helps to mix well later on.
- Make sure to sift the grounded mixture through the sieve/strainer so that there are no lumps at all.
- Always use a clean dry spoon to scoop out chaat masala. This will give a longer shelf life to this masala.
