Go Back
Chaat Masala

Chaat Masala Powder

Course Spice Mix, World Recipes
Cuisine Indian, Spice It Your Way!

Ingredients
  

Whole seed Chaat Masala

  • 2 1/2 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 1 1/2 tsp Fennel seeds
  • 1 1/2 tsp Ajwain seeds
  • 1 tsp Whole black peppercorns
  • 1 tbsp Dried mint
  • 1 tbsp Kala namak powder Black Salt, omit if you can't find it
  • 1 tsp Kosher salt
  • 3 tbsp Green mango powder
  • 4 tsp Tamarind powder If you can't find this use more mango powder
  • 4 tsp Kashmiri red chili powder If you can't find this, use 2 teaspoons paprika and 1/2-1 tsp cayenne pepper
  • 1 tsp Ground ginger

Ground Spice Chaat Masala

  • 2 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tsp Ground black pepper
  • 1/4 tsp Asefoetida, (Hing)
  • 2 tbsp Dry Mango Powder
  • 1 tsp Black Salt Use kosher salt if you can't find this

Instructions
 

Whole seed instruction

  • In a dry sauté pan over medium heat, toast first 5 spices until just warm and fragrant. Be super careful not to burn the seeds. If they burn, you must throw them out and start over.
  • Use a mortar and pestle, or a spice grinder, and grind spices to a powder. Combine all ground, toasted spices with the rest of the ingredients in a bowl and mix well.
  • Store chaat masala in an airtight container in a cool, dry place for up to 3 months. It's best to make this a day ahead as the flavors can get a chance to mingle together.

Ground Spice instruction

  • Mix all spices in a bowl and store in a tightly sealed container at room temperature for up to 3 months.
Keyword Indian