This homemade Chaat Masala Recipe allows you to create a superior version compared to store-bought options. Organize your spices and blend them in the right proportions to achieve an ideal flavor. Sprinkle it to enhance your chana chaat and dahi baray, or to season your dishes for a delightful balance of savory and tangy flavors.
Chaat masala, often referred to as chat masala, is a vibrant spice blend that can significantly enhance the flavor of various dishes. I enjoy making it at home because it truly transforms my meals. I use it for marinating, sprinkling on snacks, and as a topping for a wide range of dishes.
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What is Chaat Masala?
Chaat masala stands out as the most renowned spice blend in the subcontinent, particularly in India, Pakistan, and Bangladesh. This flavorful chat masala powder is commonly used to enhance the taste and spiciness of various dishes. It is typically sprinkled over chaat and other popular street food snacks.
The traditional and authentic chaat masala recipe is simple and uncomplicated, but getting the spice measurements just right is essential for achieving the ideal flavor. Typically, it features roasted spices combined with a hint of tamarind or mango powder, enhancing the tanginess that harmonizes beautifully with the other spices.
Homemade is the BEST...
This guide will enable you to create the perfect chaat masala powder in your own kitchen. Once you try it, you'll likely forget about store-bought versions, as this homemade blend is incredibly flavorful and will undoubtedly enhance your dishes.
The reason I cherish this homemade chat masala recipe is that I can ensure the spices are fresh and personally blended to elevate the true essence of this spice.
I want to highlight the tangy notes of chaat masala, perfectly balanced with spicy, zesty, and sour flavors. It’s a unique spice mix that delivers the ultimate flavor experience all in one blend.
The street food scene in Pakistan, India, and Bangladesh, particularly the diverse range of food, is simply not complete without the sprinkle of chaat masala. This recipe comes from my mother, who crafted this Pakistani style chaat masala mix, and we have become so fond of its flavor that we avoid store-bought versions. I now follow her recipe at home, and everyone enjoys the taste.
Chaat Masala Ingredients
This is the full list of chaat masala ingredients along with their precise ratios, making it easy for you to prepare it at home effortlessly without using preservatives or additives.
- Coriander Seeds - 2 Tablespoon (Sabut Dhania - ثابت دھنیا)
- Cumin Seeds - 2 Tablespoon (Zeera زیرہ)
- Whole Red Pepper - 10 (Sabut Laal Mirch - ثابت سرخ مرچ )
- Salt - ⅓ Teaspoon (Namak - نمک)
- Black Salt - ⅓ Teaspoon (Kala Namak - كالا نمک)
- Fennel - 1 Teaspoon (Saunf - سونف)
- Green Cardamom - 8 (Hari Ilaichi - الائچی)
- Dried Ginger - 1 Teaspoon (Adrak Powder - سونٹھ)
- Garlic Powder - 1 Teaspoon(Lahsun Powder - لہسن )
- Carom Seeds - ½ Teaspoon (Ajwain) [optional]
- Amchor Powder - ½ tablespoon (Amchoor - آمچور)
- Cinnamon - 3" (1 Stick)
- Black Pepper Powder- ½ teaspoon (Kali Mirch - كالی مرچ)
- Cloves - 10 (laung - لونگ)
- Tatri (Citric Acid) - 1 teaspoon [Optional]
How to Make Chaat Masala
- In a Pan, toast cumin seeds (zeera) and Coriander seeds (sabut dhania) and Whole red pepper (sabut laal mirch) on low heat until it gets aromatic.
- Now put all the other ingredients in a grinder and grind to make a fine powder.
- Chaat masala powder is ready to use. Store in a jar to use multiple times.
توے پر زیرہ اور ثابت دھنیا ہلکی آنچ پر سیک لیں۔ تمام اجزا کو گراینڈر میں ڈال کر اچھی طرح پیس لیں
Season on your food and have a lovely eating time!
How to Store Chaat Masala
To ensure maximum freshness, I recommend storing chaat masala in a airtight glass container immediately after preparation.
- Keep it in a cool location (temperature: below 30°C).
- The shelf life is typically between 4 to 6 months.
- Always use a dry spoon to scoop out the masala.
- Ensure the glass container is airtight; steel containers can also be a good alternative.
- Avoid plastic containers.
- For extended shelf life, you can place the chaat masala jar in the fridge, where it can last over 6 months, especially beneficial during long summers.
- Just remember to seal the container tightly to prevent moisture, as this can lead to mold growth.
How to Use?
Chaat masala is incredibly versatile and can enhance many dishes. While it's commonly sprinkled on chaat and fried foods, it also works wonders in traditional marination, curries, and kababs. Its unique flavor can significantly elevate the taste of your meals.
Here are some recipe ideas to incorporate Chaat Masala:
- Dahi Bhalla
- Kala Chana Chaat
- Aloo ke kabab
- Fish Pakora
- Pakoray
- Samosa
- Bhujia (use as a spice)
- Aloo Tikki
- Chana Salad
You can easily make a simple chaat masala powder at home, and trust me, it will elevate the flavor of your dishes, especially chaat and snacks. Just a light sprinkle will transform your culinary creations.
Chaat Masala Substitute
You can make a quick mix of red chili powder, salt and garam masala and squeeze the fresh lemon over it. It will help to replicate the desired flavor. Whenever I got out of stock, then I resort to this hack and it effectively enhances the taste chaat masala.
Alternatively, you can use red curry powder or simply garam masala with the addition of lemon juicy that is the key to add tartness in masala.
More Masala and Spice Mix Recipes:
Q & A
Garam masala and chaat masala offer distinct flavors. Chaat masala is characterized by its spicy, sour, and tangy notes, while garam masala is milder, consisting mainly of ground roasted whole spices that enhance dishes like curry, kebabs, and dal.
The flavor profile of garam masala is similar to that of Baharat masala. In contrast, chaat masala is enriched with ginger powder, garlic powder, and mango powder, which significantly intensifies its spicy and tangy taste.
The flavors of chaat masala and chana masala are quite similar, yet the differing ratios of their ingredients create a significant impact on the taste and appearance of the dishes.
Chaat masala is rich in spicy, tangy, and sour notes. It delivers a sharp burst of tartness. When added into your dishes, it imparts a delightful nutty, earthy, and citrus fragrance.
More Spice and Seasoning Recipes
If you're excited to make this Chaat Masala Recipe, be sure to Rate the Recipe by clicking on the stars! Feel free to drop any questions you have in the comment section—I’m here to help you have a great experience. I’d also love to see your recipe photos, so don’t hesitate to share them with me and I love to post on my Instagram.
Chaat Masala Recipe
Equipment
- Grinder
- Skillet To roast spices
Ingredients
- 2 tablespoon Coriander Seeds Sabut Dhania – ثابت دھنیا
- 2 tablespoon Cumin Seeds Zeera زیرہ
- 10 Whole Red Pepper Sabut Laal Mirch – ثابت سرخ مرچ
- ⅓ teaspoon Salt Namak – نمک
- ⅓ teaspoon Black Salt Kala Namak – كالا نمک
- 1 teaspoon Fennel seeds Saunf – سونف
- 8 Green Cardamom Hari Ilaichi – الائچی
- ½ teaspoon Dried Ginger Adrak Powder – سونٹھ
- ½ teaspoon Garlic Powder Lahsun Powder – لہسن
- 1 teaspoon Carom Seeds Ajwain
- ½ tablespoon Amchor Powder (Mango powder) Amchoor – آمچور
- 3 inches Cinnamon 1 Stick
- ½ teaspoon Black Pepper Powder Kali Mirch – كالی مرچ
- 10 Cloves laung – لونگ
- 1 pinch Tatri Citric Acid (optional)
Instructions
Roast Spices
- In a Pan, toast cumin seeds (zeera) and Coriander seeds (sabut dhania) and Whole red pepper (sabut laal mirch) on low heat until it gets aromatic.
Grind
- Now put all the other ingredients (salt, black salt, fennel, green cardamom, dried ginger, garlic powder, carom seeds, amchor powder, Cinnamon, black pepper, cloves and tatri) in a grinder and grind to make a fine powder.
Store
- Chaat masala powder is ready to use. Store in a airtight glass jar or container for multiple use.
Notes
- Toast the ingredients over low heat until they release a fragrant aroma.
- Use the proper proportions of each ingredient to achieve optimal flavor.
- Sprinkle it over chaat, traditional fried snacks, or any dish you prefer.
- To preserve the fine powder, sieve it to eliminate any whole spices from the masala.
- Keep it in a cool location (temperature: below 30°C).
- The shelf life is typically between 4 to 6 months.
- Always use a dry spoon to scoop out the masala.
- Ensure the glass container is airtight; steel containers can also be a good alternative.
- Avoid plastic containers.
- For extended shelf life, you can place the Chaat Masala jar in the fridge, where it can last over 6 months, especially beneficial during long summers.
- Just remember to seal the container tightly to prevent moisture, as this can lead to mold growth.
- Remember, the homemade chat masala contains no preservatives or additives.
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Chaat Masala Recipe for spicy foodies 🙂