Homemade Chaat Masala is a tangy, spicy blend of roasted spices that adds an instant burst of flavor to fruits, salads, chaats, and snacks. Freshly ground and preservative-free, it’s the perfect zesty seasoning for every kitchen!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry roast the coriander seeds, black peppercorns, cumin seeds, and fennel seeds in a pan over low heat until aromatic. Add amchoor powder and mix well.
Allow the roasted spices to cool completely.
Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle.
Store the chaat masala in an airtight container for future use.
Ensure the spices are roasted on low heat to avoid burning and to bring out their flavors.
Use fresh spices for the best flavor and aroma.
Store the chaat masala in a cool, dry place to maintain its freshness.
Can I use pre-ground spices instead of whole spices?
While pre-ground spices can be used, freshly roasted and ground spices provide a much better flavor and aroma.
How long can I store homemade chaat masala?
Homemade chaat masala can be stored in an airtight container for up to 6 months in a cool, dry place.
What dishes can I use chaat masala in?
Chaat masala is perfect for fruits, salads, chaats, snacks, and even as a seasoning for roasted vegetables.
Is chaat masala spicy?
Chaat masala has a tangy and mildly spicy flavor, but it is not overwhelmingly hot.
Can I adjust the tanginess of the chaat masala?
Yes, you can adjust the tanginess by increasing or decreasing the amount of amchur powder.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
