Homemade chaat masala powder is a tangy, spicy Indian spice mix that instantly lifts the flavour of almost anything. Sprinkle it on fresh fruits, fruit chaat, chaat snacks, salads, sprouts, raita/curd, fries, pakoras, and roasted veggies for that classic street-style taste. This easy chaat masala recipe is made with dry roasted spices like cumin, ajwain (carom seeds), black pepper, and cinnamon, then balanced with amchur (dry mango powder), black salt, dry ginger, and optional mint...
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Heat a heavy-bottomed pan on low flame.
Add chilli flakes, black peppercorns, cumin, carom seeds, and cinnamon stick.
Dry roast, stirring continuously, until the spices smell aromatic. Don’t let them burn.
Turn off the heat and transfer everything to a plate. Let it cool completely.
Grind the roasted spices into a fine powder. Transfer to a mixing bowl.
Add black salt, dry ginger powder, regular salt, amchur, citric/tartaric acid, and mint powder.
Mix well until evenly combined.
Store in a clean, dry, airtight container.
Mint powder is optional, but adds a nice 'chaat' freshness.
Keep away from moisture. Stays good for 3–4 months in an airtight jar.
Can I skip the mint powder?
Yes, mint powder is optional. It adds freshness but the chaat masala will still taste great without it.
How long can I store homemade chaat masala?
You can store it in an airtight container for 3–4 months, as long as it is kept away from moisture.
Can I adjust the spice level?
Yes, you can reduce the chilli flakes for a milder version or add more for extra heat.
What can I use chaat masala for?
Sprinkle it on fruits, salads, sprouts, raita, fries, pakoras, or roasted veggies for a tangy, spicy flavour.
Can I replace citric acid with something else?
Yes, you can use tartaric acid or slightly increase the amount of dry mango powder for a similar tangy effect.
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