Homemade Chaat Masala

April 26, 2020


Chaat masala- an aromatic spice blend is the perfect seasoning for street chaat, dahi vada, and fried foods. I switched to homemade masalas many years ago. Trust me once you try the homemade version you’ll never go back to the store-bought one. I always have it in my pantry,  It’s easy and simple to make and goes with so many dishes, etc fried chops, french fries, and sauteed vegetables.



1/2 cup coriander seeds

1/2 cup cumin seeds 

1/4 cup mango powder ( amchur powder) 

2 tbsp cayenne pepper ( red chili powder)

2 tbsp sweet paprika ( Kashmiri chili powder)

2 tbsp black salt ( pink salt powdered form) 

2 tbsp peppercorn 

3 whole dried red chili peppers

1 tsp dry ginger powder 

1 tsp Citric acid 

1 tsp kosher salt



Roast cumin seeds, coriander seeds, and black peppercorn in a dry sauté pan. 

Allow to cool. Add whole chili peppers. Pound or grind in a coffee grinder. 

Combine with salt, citric acid, ginger powder, mango powder, cayenne, and Kashmiri chili powder. Pass through a fine sieve, and store in an airtight container. 



Store your masala in a glass container, in a cool, dry place. Do not store it with other spices as the ingredients in chaat masala.

This recipe for chaat masala makes 1 cup of the masala. Make sure to use your homemade chaat masala up within 2 to 3 months.










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