Chaat Masala
A keeper recipe for homemade chaat masala! Within just 15 minutes you can create a flavorful spice blend perfect for adding a burst of tangy, zesty, and salty flavor to your favorite snacks and dishes.
❤️ Why Make Chaat Masala At Home?
- Freshness: Homemade chaat masala allows you to control the quality and freshness of the ingredients. By grinding whole spices and herbs yourself, you ensure that the masala is vibrant and flavorful.
- No additives: Store-bought one often contains additives, preservatives, or artificial flavors. By making your own at home, you can avoid these additives and create a healthier alternative.
- Cost-effective: Making it at home can be more cost-effective than buying pre-packaged blends, especially if you already have a well-stocked spice cabinet. You can buy whole spices in bulk and grind them as needed, saving money in the long run.
- Quick & Easy: You’ll require just 15 minutes total to prepare this spice blend.
🧾 Ingredient Notes
- Black Peppercorns: Provide a bold and spicy flavor to the masala.
- Cumin Seeds: Offer a warm and earthy essence, enhancing the overall aroma.
- Dried Mint Leaves: Contribute a refreshing and cooling element to balance the spices.
- Red Chili Powder: Adds a fiery kick and vibrant color to the blend.
- Garam Masala: Infuses a rich and aromatic depth of flavor with its blend of spices.
- Dry Ginger Powder (also known as sonth): Introduces a subtle warmth and sweetness to complement the other spices.
- Amchur Powder: Brings a tangy and slightly sour taste, characteristic of chaat masala.
- Black Salt (also known as Kala namak): Provides a unique and pungent flavor, essential for authentic flavor.
- Regular Salt: Balances the flavors and enhances the overall seasoning of the blend.
👩🍳 How To Make Chaat Masala Recipe? (Pics)
1) Begin by placing the cumin seeds and black peppercorns in a cold pan. Turn the heat to medium-low and stir continuously for even roasting.
Dry roast the peppercorns and cumin seeds until the cumin seeds become aromatic and lightly browned.
Once roasted, remove from the pan and allow them to cool down.
2) Transfer the cooled peppercorns and cumin seeds to a spice grinder, and add the dried mint leaves. Grind into a fine powder.
3) Transfer the powdered mixture to a wide bowl. Add the salt, red chili powder, garam masala, and ginger powder to the bowl.
4, 5) Sift the amchur powder and black salt to remove any lumps directly into the bowl.
6) Mix all the ingredients thoroughly until well combined. Transfer the spice mixture to an airtight spice jar for storage.
💭 Expert Tips
- Start with a cold pan for the tastiest spices and heat up gradually. Putting them in a hot pan shocks the spices, so go slow.
- Do not over-roast: Roast the cumin and peppercorns until they are slightly darker and fragrant. Over-roasting can lead to a bitter taste.
- Don’t let the spices linger in the hot pan once they smell amazing. Quickly shift them to a plate to hit pause on the roasting. This stops any chance of a spice burn or uneven roasting.
- Cool down completely: Allow your roasted spices to cool completely before grinding to preserve the oils and flavors, ensuring a fresher taste.
- Grind your spices to a very fine powder for a smooth texture. A fine grind allows the spices to blend well into the dish.
🥣 Storage Instructions
- Airtight Storage: Keep your masala in an airtight container, preferably made of glass with a tight seal.
- Cool, Dark Place: Store the container in a cool, dark cupboard away from direct sunlight or heat sources.
- Avoid Humidity: If you are in a particularly humid environment, consider adding a food-safe desiccant packet to the container to absorb excess moisture and prevent clumping.
- Shelf Life: Properly stored, your homemade Chaat Masala can retain its peak flavor for 3-4 months.
- Utensil Dryness: Always use a dry spoon to measure your masala to prevent moisture in the spice mix.
🍽 Serving Ideas
- Snack seasoning: Use chaat masala to season crispy snacks such as potato chips, roasted chickpeas, or popcorn for a flavor boost.
- Salad: Add a dash of this spice blend to your salads for a flavor that complements greens and dressings beautifully.
- Egg: Sprinkle over scrambled eggs or an omelet to start your day with a flavorful kick.
- Fruit: Dust this masala over sliced fruits like watermelon, apple, or pineapple for a tangy twist.
- Beverages: Add a pinch of chaat masala in fruit juices, lemonade (shikanji), savory lassi, chaas, etc
- Chaat recipes: Use it in street food recipes like aloo chaat, sweet potato chaat, sev puri, bhel puri, corn chaat, chana chaat, etc.
Check Out Other Homemade Spice Blends
Did you try this chaat masala recipe? I’d love to hear about it! Leave a review in the comment section below.
Chaat Masala Recipe
A keeper recipe for homemade chaat masala! Within just 15 minutes you can create a flavorful spice blend perfect for adding a burst of tangy, zesty, and salty flavor to your favorite snacks and dishes.
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 tablespoons Black peppercorns
- ¼ cup Cumin seeds
- 2 tablespoons Dried mint leaves
- 1 tablespoon Red chili powder
- 1 tablespoon Garam masala
- 1 teaspoon Dry ginger powder (sonth or saunth)
- 3 tablespoons Amchur powder (dried mango powder)
- 1 tablespoon Black salt (Kala namak)
- 1 tablespoon Salt, regular
Instructions
- Begin by placing the cumin seeds and black peppercorns in a cold pan. Turn the heat to medium-low and stir continuously for even roasting.
- Dry roast the peppercorns and cumin seeds until the cumin seeds become aromatic and lightly browned.
- Once roasted, remove from the pan and allow them to cool down.
- Transfer the cooled peppercorns and cumin seeds to a spice grinder, and add the dried mint leaves. Grind into a fine powder.
- Transfer the powdered mixture to a wide bowl.
- Add the salt, red chili powder, garam masala, and ginger powder to the bowl.
- Sift the amchur powder and black salt to remove any lumps directly into the bowl.
- Mix all the ingredients thoroughly until well combined.
- Transfer the chaat masala mixture to an airtight spice jar for storage.
Notes
- Do not over-roast: Roast the cumin and peppercorns until they are slightly darker and fragrant. Over-roasting can lead to a bitter taste.
- Cool down completely: Allow your roasted spices to cool completely before grinding to preserve the oils and flavors, ensuring a fresher taste.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 147mg (6%) | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 34IU (1%) | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg (1%)
