Chaat Masala is the spice mix that adds a unique zing and flavor to most desi snacks, street food, fried food, fruit salads and chaats. Sprinkle it on cucumber slices, fruit salad or fried pakora and you’ll instantly add a quintessential flavor to the otherwise not so zesty food. I’m not too fan of store bought chaat masala. They are either too salty, or too sour.
My chaat masala recipe is a simple blend of spices available in most desi homes. Many uses amchor/dry mango powder, but I never use it. You are welcome to add a teaspoon to the recipe if you wish. The spice blend gets its distinctive flavor from the black salt used to make it. Store chaat masala in a cool, dry place in a glass container for up to 3 months.
- 4-5 red chili pepper
- 2 tablespoon coriander
- 2 tablespoon cumin
- 2 teaspoon panch foron
- 2 teaspoon fennel
- 1 teaspoon nigella a.k.a black cumin
- 1 teaspoon black pepper
- 4-5 cloves
- 1 teaspoon black salt
- Dry roast dry red chilies.
- Dry roast coriander.
- Dry roast all other ingredients except black salt.
- Mix all the roasted spices and grind to powder. Add black salt.
- Store in glass container.
Store chaat masala in a cool, dry place in a glass container for up to 3 months.
You are welcome to add a teaspoon of dry mango powder to the recipe if you wish. I never use it.
Store up to 4 months.