Homemade Chaat Masala
- ¼ cup cumin seeds
- 2 Tbsp coriander seeds
- 1 tsp dried ginger powder
- 2-4 dried red chilli
- ½ tsp whole clove
- ½ tsp nutmeg powder
- 3 Tbsp dried mint leaves
- ⅛ cup mango powder OR...
- ¼ cup pomegranate powder
- 1 pinch asafetida
- ¼ tsp fennel seeds
- ¼ tsp anise seed
- ½ tsp ajwain (carom or lovage seeds)
- ½ tsp black salt (optional)
- Place whole ingredients (cumin seeds, mint leaves, fennel seeds, dried red chilis, anise seeds - any ingredients you find in whole form rather than powdered form) into a small sauté pan to dry roast.
- Dry roast for approximately 1 to 2 minutes, stirring constantly to prevent burning
- Once dry roasted they will start to release a beautiful aroma and when that happens you know the spices are ready.
- Once your spices are ready, add them to a dry blender cup like with the Vitamix.
- Blend them until they turn into a powder, then add in the other powders and black salt if you choose to use it.
- Your chaat masala is ready!
Chaat Masala is a classic for Pakistani and Indian cuisine and especially for our street food! Homemade chaat masala is simple to make and will give an entirely new flavor to some of your favorite meals.
3 Tbsp dried Mint leaves
1/8th cup Mango powder OR
1/4 cup pomegranate powder
1 pinch Asafetida
1/4 tsp Fennel seeds
1/4 tsp Anise seed
1/2 tsp Ajwain (carom or lovage seeds)
1/2 tsp Black salt (optional)
Place whole ingredients (cumin seeds, mint leaves, fennel seeds, dried red chilis, anise seeds – any ingredients you find in whole form rather than powdered form) into a small sauté pan to dry roast.
Dry roast for approximately 1 to 2 minutes, stirring constantly to prevent burning.
Once dry roasted they will start to release a beautiful aroma and when that happens you know the spices are ready.
Once your spices are ready, add them to a dry blender cup like with the Vitamix.
Blend them until they turn into a powder, then add in the other powders and black salt if you choose to use it.
Your chaat masala is ready!
Uses For Chaat Masala
Chaat Masala is a classic spice blend that gives Pakistani and Indian street food its spicy and tangy flavor. We personally use chaat masala on many things, including potatoes, pizza, pasta, and salads! In Pakistan they use it on fruit salad!
I love using spice blends on many of my raw food dishes not only because I love the flavors, but because I think the same dish with a different spice blend can taste brand new! So to me, spices stop you from becoming bored with your food. I hope you will venture into using spices creatively in your kitchen because they are a game changer for us!
Note about Mango Powder, Black Pepper, and Black Salt
The mango powder used in this recipe is called “aamchoor” and it is a powder made from unripe mangoes. This can be hard on some people’s tummies. Bear in mind that the amount of Aamchoor in your serving will be tiny, so for most people, it won’t be an issue. However, if you have a history of gut problems or sensitivity, please avoid using this mango powder.
If you are choosing not to use the dried mango powder, you can substitute this with pomegranate powder. While this does change the taste of the blend, it still creates a beautiful spice mix with that tanginess that is classic to a chaat masala powder blend.
If you would rather not use the pomegranate powder either, then you can just leave it out. Your spice blend is not tangy but will still taste delicious!
Black Pepper & Black Salt
Often chaat masala also contains black pepper, which I have excluded because this can be an irritant to the gut. If you would like to include black pepper, use 1/2 tsp in this recipe.
Black salt has an “eggy” flavor, so it adds depth to this spice blend recipe. For those of you who are salt-free, you are welcome to leave this out. The spices alone are so rich and flavorful that you won’t miss the salt.
Leave a comment below letting me know if you made this incredible spice blend – I’d love to know how you have used it so far.
For more tantalizing flavors to spice up your favorite dishes, check out my Chutneys & Sauces eBook.
To your health & happiness,