Easy Chaat Masala Powder Recipe

Tangy, spicy and salty, chaat masala is the ultimate flavor enhancer in indian cuisine. My quick and easy chaat masala recipe needs under 10 minutes to put together and whether you’re jazzing up chaat or giving your pakoras a tangy twist, this zesty spice blend boosts the flavor on everything you sprinkle it on!

I get lazy plenty of times, but let me tell you, homemade spice blends are a total game-changer! Whether it's the bold warmth of homemade garam masala powder, the savory smokiness of roasted cumin powder, or the funky punch that homemade chaat masala adds to dishes, the flavors of DIY spice powders are unmatched.

What is Chaat Masala

Whenever I think of chaat masala, the Hindi word "chatpata" always comes to mind. "Chatpata" describes a mouthwatering mix of tangy, spicy, salty, and slightly sweet flavors that make your taste buds dance with delight. This unique blend of flavors is exactly what chaat masala brings to any dish, turning the ordinary into something irresistibly delicious. Whether it’s sprinkled over fruit, mixed into a salad, or added to snacks, chaat masala delivers that perfect "chatpata" punch every time!

The flavor of chaat masala is complex (in a good way though). If you ask me, it tastes quite bold, with has a pungent smell and could be an acquired taste for many. You will enjoy this spice blend a lot if you enjoy a tangy flavors. In Indian cuisine, chaat masala is like the grand finale, most commonly used as a finishing spice that gives indian street food that extra zing! But don’t be surprised if it sneaks it's way into chicken tikka marinades and cooking too, adding its magic touch wherever it goes.

Why make Your Own

• Once you get into a habit of it, slowly you will realize that though it takes a bit of time, but crafting your own blend is an absolute delight! The taste and aroma are unparalleled compared to store-bought versions.
• Curated spice blends often come with a hefty price tag, but creating your own at home is always the economical route.
• Homemade spice mixes are pure and high quality because you control the quality of spices - no preservatives or additives!
• Plus, if stored properly they have a long shelf life – you can whip up a large batch that stays fresh for up to three months.

My Recipe

I started developing my own chaat masala powder recipe a few years back during the pandemic when trips to the grocery store were few and far between. At that time, during my initial attempts, I relied on a lot of whole spices for my recipe-taking cues from the ingredient list on the back of store-bought chaat masala boxes. It was a fantastic-tasting blend, but, similar to my garam masala recipe,it required about 12-15 ingredients.

Then, I stumbled upon a video by Chef Ranveer Brar on social media, where he shared his simplest chaat masala recipe. It featured just four whole spices and two ground spices, plus salt!

Intrigued by the simplicity, I gave it a try and was blown away by the flavor. Since then, I've stuck to this streamlined version. It’s quick, easy, and still delivers that irresistible zesty punch. Now, making chaat masala is hassle-free, and it still brings all the deliciousness I crave.

Spices You will need

• Whole Coriander Seeds - Lends a citrusy and nutty flavor to chaat masala.
• Fennel Seeds - Adds a sweet, licorice-like taste. You won't be able to put a finger on fennel, however trust me it's an essential.
• Cumin Seeds - Provides a warm, earthy taste. If you have roasted cumin powder at hand, you can skip toasting the whole seeds and use that instead.
• Black Peppercorns - Bring in a spicy, peppery kick.
• Red Chili Powder - If you want an authentic tasting chaat masala, stick to using hot chili powder (or cayenne pepper powder). We won't use a ton but enough to contribute to a mildly fiery kick that remains on the tastebuds for a while.
• Dry Mango Powder (Amchur) - Amchur is made by grinding dried pieces of unripe mangoes. It is a key ingredient and adds a tangy flavor.
• Black Salt (Kala Namak) - Gives a unique sulfurous taste and saltiness. A must if you ask me. You could buy it in indian grocery stores or online on amazon. Though it looks pinkish in color, it is totally different in taste and texture from himalayan pink salt.

How To Make Chaat Masala

1. Roast the spices: In a cast iron skillet (I use 8 inch) or any pan, dry roast cumin seeds, coriander seeds, black peppercorns and fennel seeds over medium heat until fragrant. Keep stirring continously taking care that the spices do not blacken or brown too much. Let them cool.

2. Grind the spices: Once cooled, grind the roasted spices into a fine powder using a spice grinder, coffee grinder or mortar and pestle.

3. Sieve the ground spices (Don't Skip)- Using a fine-mesh sieve or a spice sifter, sift the ground spices into a large bowl. Sifting ensures that any unground pieces are separated out, resulting in a smooth and even spice blend. By doing this, your chaat masala will have a consistent texture, which helps it blend seamlessly into dishes.

4. Mix the ground spices and salt: I like to run even the ground spices (amchur, red chili powder) and black salt through the sieve to remove any clumps.This helps in achieveing a pristine, professional-quality spice mix. Add the salt and mix well.

5. Store: Transfer the chaat masala spice powder to an airtight container. Store it in a cool, dry place. It should last for several months.

Where to Use Chaat Masala

• Chaats:  Add tart flavors to your indian chaat. Think of dahi puri, papri chaat, and aloo chaat as the greatest hits.
• Salads: Jazz up your cut up fruits and veggie salads with a sprinkle of this magic dust.
• Savory Snacks: Sprinkle on samosas, pakoras, and tikka or kebabs to give them a flavor upgrade.
• Beverages: Ever tried a spiced drink? Jaljeera and indian buttermilk(chaas) just taste a whole lot cooler with a touch of chaat masala.
• Roasted goodies: Spiced nuts (such as masala kaju) or roasted chickpeas
• Yogurt Marinades or Raita - I can't imagine making raita without a touch of chaat masala. Even yogurt-based marinades taste amazing with a sprinkle of this magic spice blend!

Tanvi's Tips

• Make sure to use fresh spices for best flavor and aroma.
• Roasting wakes up the spices - their oils and hence the aroma and flavor. I highly recommend roasting the spices such as coriander seeds and cumin seeds so that the chaat masala doesnt taste raw.
• Adjust the salt in this recipe as per your taste preferences. Ideally, chaat masala is quite salty with two kinds of salt being added, however you can reduce the saltiness if you wish.
• Play with flavors - you could add some dried mint or ginger powder to add twist to chaat masala.