Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Spice Blend
- Method: Roasting & Grinding
- Cuisine: Indian
Nutrition
- Serving Size: 1 teaspoon
- Calories: 8
- Sugar: 0g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
