Chaat masala is a popular Indian spice blend made with dried mango powder, hing and several other spices to add a unique flavor and zing to many recipes. Learn all about it here.
Spices bring food to life, adding a unique flavor to food. When spices are not added, even the most exotic dishes can be tasteless, odorless, and colorless. This is the reason why Indian spices are so popular, not just in Asia, but in the rest of the world as well.
Chaat masala is one such spice, also spelled "chat masala". It has gained recognition all over the world because of its unique tangy and sour taste.
Let's discuss everything about chaat masala spice powder in detail. We'll answer all your questions regarding chaat masala, from how it's made to what it tastes like. This is a spice blend that definitely deserves a place in the spicy food lover's kitchen.
What is Chaat Masala?
Chaat masala isn't one specific spice, but a combination of different spices combined to produce a tangy, zesty powder that's added to various cuisines to add a tangy flavor.
It has its origins in the Indian subcontinent, and is most commonly used in India, Pakistan, and Bangladesh in their cuisines.
Chaat Masala Ingredients
Here's a list of the masalas or spices that are typically combined to make chaat masala:
- Amchoor (dried mango powder).
- Cumin (cumin seeds that are dry roasted and ground).
- Coriander (coriander seeds that are dry roasted and ground).
- Dried Ginger.
- Salt (typically kala namak, a kiln-fired rock salt with a pungent smell).
- Black Pepper (black peppercorns that are dry roasted and ground).
- Asafoetida (hing).
- Chili Powder (use kashmiri chili powder, or
- Other Optional Ingredients include fennel seeds, dried mint, tamarind powder, different chili powder and others.
How to Make Chaat Masala - the Recipe Method
The process of making chaat masala is fairly simple. However, please note that it isn't just combining all the spices mentioned above. There is a special method used to produce its unique essence.
Of course you can purchase a store bought blend, but homemade chaat masala is so much fresher.
Dry Roast Ingredients. Heat a frying pan to medium heat. Add the ajwain seeds, cumin seeds, coriander seeds and black peppercorns. Dry roast them, stirring here and there to prevent burning, about 1 minute or until fragrant.
Cool and Combine. Cool the cumin, coriander, ajwain and peppercorns, then transfer the roasted seeds to a food processor or spice grinder. Grind until you achieve a fine powder. Alternatively, you can use a mortar and pestle. Add asafoetida, amchoor, black salt, chili powder and other optional ingredients. Mix well to combine.
Use as desired. Store in an airtight container.
Done! Smells great, doesn't it? I hope you enjoy this chaat masala recipe. What are you going to make? I'd love to hear.
Where to Buy Chaat Masala?
If you haven't got the time to roast and blend these spices together then it's better to purchase pre made chaat masala. The good news is, chaat masala is not uncommon, regardless of where you are I the world.
To get your hands on this special spice, ask your local grocery store or find a Halal store in your local area. Or, if you haven't got the time, you can find it online.
What does chaat masala taste like?
Because of the unique combination of spices, it’s difficult to classify the taste of chaat masla into one category. Rather, it's a combination of flavors, which includes, sour, and hot, with a slight touch of sweetness to it.
The more dominant tastes of this particular masala are hot and sour.
What is the difference between chaat masala and garam masala?
Chaat masala and garam masala have different processes of production. This means each of these masalas have similar, but different flavors.
Because of the slight differences in flavor, they're both used for different things. For example, chaat masala is sprinkled on top of Indian recipes and dishes such as fruit chaat. On the other hand, garam masala is added into curries to add a touch of heat.
Got any questions about chaat masala? Let me know. I hope you enjoy the recipe!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chaat Masala Recipe
- 3 tablespoons Cumin Seeds
- 2 tablespoons Whole Coriander Seeds
- 1 tablespoon Black Peppercorns
- 1 teaspoon Ajwain Seeds
- ¼ cup Amchoor Dried Mango Powder
- 1 teaspoon Black Salt Kala Namak
- ½ teaspoon Asafoetida Hing
- 1/2 teaspoon kashmiri chili powder or use equivalent paprika or 1/4 teaspoon cayenne powder
- Heat a frying pan to medium heat. Add the ajwain seeds, cumin seeds, coriander seeds and black peppercorns. Dry roast them, stirring here and there to prevent burning, about 1 minute or until fragrant.
- Cool, then transfer the roasted seeds to a food processor or spice grinder. Grind until you achieve a smooth powder. Alternatively, you can use a mortar and pestle.
- Add asafoetida, amchoor, black salt, chili powder and other optional ingredients. Mix well to combine.
- Use as desired. Store in an airtight container. Makes nearly 1/2 cup of chaat masala.