I love keeping a jar of homemade chaat masala in my kitchen because it instantly adds a tangy, salty, and mildly spicy punch to so many dishes. This spice blend has that classic chatpata flavor that reminds me of Indian street food, whether I sprinkle it over fruits, snacks, or even stir it into a refreshing drink. Making it at home gives me full control over freshness, balance, and aroma, and the roasted cumin fragrance alone makes it worth the effort.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, fresh, and incredibly versatile. I roast and grind the spices myself, so the flavor is bold and clean without any additives. I also like that this is a small-batch recipe, perfect for home use, and it stays aromatic for weeks. The balance of sourness from amchur, saltiness from black salt, and warmth from roasted spices makes this chaat masala taste authentic and lively.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Ground spices
¼ teaspoon asafoetida
½ teaspoon dry ginger powder
2 tablespoons dried mango powder
1 tablespoon black salt
½ teaspoon pink salt or regular salt
½ teaspoon Kashmiri red chili powder
¼ teaspoon sugar (optional)
Directions
I start by checking and cleaning all the whole spices to remove any impurities. I then heat a dry pan on low heat and roast the cumin seeds, coriander seeds, fennel seeds, black peppercorns, and carom seeds for about 5 to 7 minutes. I keep stirring constantly until the spices become aromatic and slightly darker.
Once roasted, I turn off the heat and transfer the spices to a plate to cool. Using the residual heat of the pan, I lightly roast the asafoetida and dry ginger powder for a few seconds, making sure they do not burn. I add these to the roasted whole spices.
After everything cools down completely, I grind the roasted spices along with the sugar, if using, into a fine powder. I transfer this freshly ground mixture into a bowl and mix in the dried mango powder, black salt, regular or pink salt, and Kashmiri red chili powder. I stir well until the chaat masala is evenly blended.
Servings And Timing
I usually get 1 small jar of chaat masala from this recipe.
Prep time: about 5 minutes
Roasting and grinding time: about 5 minutes
Total time: about 10 minutes
This quantity works well for occasional use and lasts me around one month.
Variations
I sometimes add about 1 teaspoon of dried mint powder when I want a refreshing and cooling note, especially for fruit chaat or buttermilk. If I prefer more heat, I slightly increase the red chili powder. For a less salty version, I reduce the black salt and adjust regular salt later after tasting.
Storage/Reheating
I store the chaat masala in a clean, dry, airtight glass jar away from moisture and sunlight. I like to let it rest for a day before using so the flavors meld together. It keeps well at room temperature for 1 to 2 months. For longer storage, I refrigerate it, and there is no reheating needed since this is a dry spice mix.
FAQs
What Is Chaat Masala Made Of
I make chaat masala using roasted cumin, coriander, fennel, black pepper, carom seeds, dried mango powder, black salt, regular salt, dry ginger, asafoetida, and mild red chili powder.
How Do I Use Chaat Masala
I sprinkle it over fruits, chaats, snacks, salads, roasted vegetables, or even add a pinch to drinks like buttermilk or lemon water.
Is Homemade Chaat Masala Better Than Store-Bought
I prefer homemade because it is fresher, more aromatic, and free from preservatives, and I can adjust the flavors exactly to my taste.
Can I Use Chaat Masala Every Day
I use it in small amounts since it is quite salty. A pinch now and then works well and adds flavor without overpowering the dish.
How Long Does Homemade Chaat Masala Last
When stored properly in an airtight container, I find it stays flavorful for about 1 to 2 months.
Conclusion
I find that making chaat masala at home is quick, satisfying, and rewarding. This tangy and aromatic spice blend brings instant life to everyday dishes and reminds me of classic Indian street flavors. With just a few spices and a little roasting, I always have a fresh, flavorful masala ready to sprinkle and enjoy.
A bold, tangy, and aromatic Indian spice blend made from roasted whole spices, dried mango powder, and salts. This homemade chaat masala adds instant street-food flavor to fruits, snacks, and drinks.
Ingredients
Whole spices:
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
½ teaspoon carom seeds (ajwain)
Ground spices:
¼ teaspoon asafoetida
½ teaspoon dry ginger powder
2 tablespoons dried mango powder (amchur)
1 tablespoon black salt
½ teaspoon pink salt or regular salt
½ teaspoon Kashmiri red chili powder
¼ teaspoon sugar (optional)
Instructions
Clean whole spices to remove any impurities.
Dry roast cumin, coriander, fennel, black peppercorns, and carom seeds in a pan over low heat for 5–7 minutes, stirring constantly until aromatic.
Transfer roasted spices to a plate to cool.
Using the pan’s residual heat, lightly roast asafoetida and dry ginger powder for a few seconds without burning. Add to the roasted whole spices.
Once everything is cool, grind the roasted spices and sugar (if using) into a fine powder.
Transfer the powder to a bowl. Add amchur, black salt, pink/regular salt, and red chili powder. Mix well until evenly combined.
Notes
Add 1 tsp dried mint powder for extra freshness, especially in fruit chaat or buttermilk.
Adjust chili powder for more or less heat.
Use less black salt for a lower-sodium version.
Let the masala sit for a day before using for best flavor fusion.
