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Spice Up Your Meals: How To Create Flavorful Chaat Masala At Home

Make aromatic chaat masala by roasting and grinding spices like cumin, coriander, fennel, and pepper. Mix with black salt, amchur, mint, and dry ginger for a tangy, spicy blend. Sieve for a finer texture and store in a cool, dry place. Sprinkle over chaats, fruits, raitas, and even drinks for instant flavor.

Harpreet Kour Updated: Apr 22, 2025 9:31 PM IST

Homemade chaat masala is a flavorful spice mix made by roasting cumin, coriander, fennel, pepper, and ajwain. After roasting, grind them with black salt, amchur, dry ginger, dried mint, hing, and regular salt. The spices are gently blended to preserve aroma and texture. You can sieve the powder for a fine consistency if desired. Store it in an airtight jar for up to 6 months. Use it to spice up fruits, chaats, salads, drinks, and snacks.

Ingredients:

(Makes about 1 cup of chaat masala)

  • 2 tbsp cumin seeds (jeera)

  • 2 tbsp coriander seeds (dhania seeds)

  • 2 tbsp black salt (kala namak)

  • 1 tbsp regular salt (or to taste)

  • 1 tbsp amchur powder (dry mango powder)

  • 1 tbsp dried mint leaves (pudina)

  • 2 tsp black peppercorns

  • 1 tsp ajwain (carom seeds)

  • 1 tsp fennel seeds (saunf)

  • 1 tsp dry ginger powder (saunth)

  • 1 tsp hing (asafoetida)

  • tsp red chili powder (optional for a spicy kick)

Step-by-Step Method:

Step 1: Dry Roast the Seeds

  • Heat a pan on low flame.

  • Add cumin seeds, coriander seeds, black peppercorns, fennel seeds, and ajwain.

  • Roast them lightly for 2 3 minutes until they become aromatic.
    (Be careful not to burn them just a gentle roast!)

Step 2: Cool and Grind

  • Switch off the flame and allow the roasted seeds to cool completely.

  • Once cool, transfer them to a dry grinder or spice blender.

  • Grind them into a fine powder.

Step 3: Add Other Ingredients

  • Now add black salt, regular salt, amchur powder, dried mint leaves, dry ginger powder, hing, and red chili powder into the same grinder.

  • Pulse everything together just for a few seconds so all the ingredients mix evenly.

Step 4: Sieve for Finer Texture (Optional)

  • If you want a super-fine chaat masala, sieve the powder through a fine mesh strainer.

  • Larger coarse bits can be reground and sieved again.

Step 5: Store Properly

  • Transfer your homemade chaat masala into an airtight glass jar.

  • Store in a cool, dry place it stays fresh for up to 6 months.

Pro Tips:

  • Roast on low flame: Always roast spices slowly to release maximum aroma without burning.

  • Use fresh ingredients: Especially for mint leaves and amchur powder freshness makes a big difference!

  • Customize it: Like it tangier? Add more amchur. Want it spicier? Increase chili powder slightly.

Where to Use Your Homemade Chaat Masala:

  • Sprinkle on fruits like papaya, mangoes, or watermelon.

  • Add to chaats like bhel puri, aloo chaat, papdi chaat.

  • Mix into raitas, salads, or even sprinkle over buttermilk or lemonade for a zingy twist!

  • Dust it lightly on fries, pakoras, or roasted nuts for instant flavor upgrade.