Ingredients
Dry roast (whole spices)
- 1.5 tablespoons (17g) cumin seeds — warm, earthy backbone; can substitute roasted cumin powder and skip toasting
- 1 tablespoon (10g) coriander seeds — citrusy, nutty
- 1 tablespoon (10g) fennel seeds — sweet, licorice-like; subtle but essential
- 1 tablespoon (12g) black peppercorns — sharp, peppery heat
Mix in after grinding (powders — do not roast)
- 1 tablespoon (10g) red chilli powder (hot, or Kashmiri for milder) — fiery heat that lingers
- 3 tablespoons (25g) dry mango powder (amchur) — the tangy backbone; made from dried unripe mango
- 1 tablespoon (22g) black salt (kala namak) — sulphurous, salty depth; looks pink but nothing like Himalayan pink salt
- 1 tablespoon regular salt, adjust to taste
Method
- Dry roast the whole spices (cumin, coriander, fennel, peppercorns) in a cold pan over low heat, stirring continuously, for 5–7 minutes until fragrant and lightly darkened. Do not roast the powders — they burn instantly.
- Cool completely, then grind the roasted spices to a fine powder.
- Combine the ground spices with all the powders. Mix well.
- Sieve through a fine-mesh sieve for a uniform texture — chaat masala should be smooth enough to sprinkle evenly.
- Taste and adjust salt or chilli.
Storage
- Container: Airtight jar away from light and heat.
- Shelf life: Up to 3 months.
Notes
- Black salt (kala namak) is non-negotiable — it's what gives chaat masala its distinctive sulphurous tang. Pink Himalayan salt looks similar but tastes completely different. Find it at any Indian grocery.
- Amchur is the backbone of the tangy flavour. Don't reduce it.
- Add a pinch of dried mint or dried ginger powder to round it out further.
Added Aug 27, 2026 · Updated Aug 27, 2026