Homemade chaat masala aka chaat masala recipe is the most necessary component of chaat recipes. It is used to flavour up and enhance the taste of any chaat recipe. Basically, chaat masala powder is a spice blend of array of spices which can be prepared very easily at home. Though chaat masala is readily available in the market but the homemade chaat masala takes any chaat recipe to the next level with its extraordinary flavour and taste.
Table of Contents
About the recipe
Tips and Suggestions
How to make Chaat Masala (step wise photos)
Recipe Card
About the recipe
Homemade chaat masala is prepared in different ways in different regions using different composition of spices. But the core ingredients used for the masala are almost the same, hardly a few spices differ.
Readymade chaat masala powder is easily available in the supermarket and shops, but homemade chaat masala is completely different from the market bought ones. It is much more aromatic and chatpata in taste. Once you prepare the masala at home, I can bet you will never go back to stores to buy the readymade ones.
I can share my own experience on this. When I was in Pune, I used to buy readymade chaat masala to prepare any chaat recipe. But one day, one of my friends asked me for an afternoon tea and she served the tea with homemade papdi chaat. The flavour of the papdi chaat was completely different and much better than the ones that I used to prepare. Then I asked her about it. She smiled and replied that the complete flavour of chaat mostly depends on the chaat masala. Her granny always prepares homemade chaat masala to prepare the snack. Luckily, I got the traditional chaat masala recipe from her granny and never turned back after that.
In fact, this chaat masala recipe is very useful for those people who are staying away from the country or lives in some different parts of India where readymade chaat masala is not available. They can enjoy any lip-smacking chaat recipe any time at home using this homemade chaat masala.
Chaat masala recipe is one of the most versatile and aromatic spice mixtures. Though it tastes best in chaat preparation, but it can also be used in sabzi, bhaji, curries or rice recipes to make them more chatpata. Chaat masala can be sprinkled on pakodas, tikkis, cutlets etc. to enhance the flavour. It can even be used to spice up popcorn, roasted makhana, peanuts etc.
So, whenever I plan to prepare chaat at home, I always prepare the chaat masala in larger quantity and store it for multi-use. I always prefer to use fresh homemade masala for chaat recipe, so I prepare new batches of the spice mix in every 3 months. I don’t prefer to store it longer than 3 months.
Chaat masala powder is a very quick and easy recipe which hardly takes 10-15 minutes to get prepared. All the ingredients required to prepare this aromatic masala are easily available in any Indian grocery stores.
DIY Recipe
Now a days, DIY recipe has become very trendy. There are many sound reasons behind it and COVID 19 is one of them which has changed our entire lifestyle now. Apart from that, another main reason is health awareness.
With the exchange of a little effort, many things can be made better than the market selling goods. In today’s world, though many things are easily available globally but still in many cases DIY Recipe helps a lot to up bring the authenticity of many traditional foods.
Chaat masala recipe with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the chaat masala powder.
Tips to prepare perfect Chaat Masala
- It is very important to use clean and good quality spices.
- Always use heavy bottom pan like tawa, kadai or fry pan to dry roast the spices.
- Make sure there is no moisture in the utensils and try not to use wet hands to add the spices into the pan.
- Always roast the spices in medium low to medium flame. Don’t roast it over high flame or else the spices may burn or not get roasted from inside.
- Stir the spices continuously during the time of roasting or else it will not get roasted evenly.
- Allow the spice mix to cool down completely to room temperature before grinding.
Chaat Masala ingredient
Whole spices: Each of the whole spices – cumin seeds, fennel seeds, coriander seeds, carom seeds and black peppercorns play a vital role to flavour up the chaat masala. Try not to skip any of the spices to get the perfect aroma for the spice mix.
Ginger powder: A very important ingredient of the recipe which adds a zing and sharp flavour to the spice blend.
Mint powder: Mint is one of most necessary ingredients in this spice blend. It adds an amazing flavour and cooling effect to the spice mix.
Hing: It adds unique flavour to the masala.
Black salt: It gives a nice flavour and salty taste to the masala.
Amchur powder: It provides tangy taste and unique flavour to the masala.
Kashmiri red chilli powder: It plays a vital role to prepare the chaat masala. Kashmiri red chilli powder adds flavour, heat and a vibrant colour to the masala.
How to make Chaat Masala?
To prepare the chaat masala recipe, I have used the whole spices – cumin seeds, fennel seeds, coriander seeds, carom seeds and black peppercorns. I have not used dry red chillies because I prefer lesser hot spice mix. If you like the heaty version, then you can add 2-3 dry red chillies into the recipe.
To prepare the chaat masala powder, first put a heavy bottom pan on flame and make it completely dry. When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, black peppercorns, carom seeds and roast them over medium flame for 3-4 minutes. Stir continuously. The spices will change their colour slightly and the aroma will start coming. Switch off the flame immediately and transfer the spices to a separate plate. Allow the masala to cool down completely before grinding or else you will get damp ground spice mix.
Now, transfer the masala into the small jar of grinder. Then add ginger powder, mint powder, dry mango powder, asafoetida, black salt and Kashmiri red chilli powder, one by one into it. Close the lid of the jar and pulse it to a fine dust.
Then transfer the spice mix to an airtight container and store it in a cool dry place.
Many other homemade masala recipes have already been shared in my previous posts. You can check few of them like
Panch phoran masala
Roasted Cumin Powder
Dabeli masala
Mint powder
..And Many more…
Ingredients:
- 2 tablespoons Cumin seeds
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds aka Saunf
- ¾ teaspoon Carom seeds aka Ajwain
- ¾ teaspoon black Peppercorns
- 2 tablespoons dry Mango powder aka Aamchur powder
- 1 teaspoon Mint powder
- 1 teaspoon Ginger powder
- ¼ teaspoon Asafoetida aka Hing
- 1½ tablespoon Black salt
- 1 teaspoon red Chilli powder
Instructions:
- First put a heavy bottom pan on flame and make it completely dry.
- When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, black peppercorns, carom seeds and roast them over medium flame for 3-4 minutes. Stir continuously.
- The spices will change their colour slightly and the aroma will start coming.
- Switch off the flame immediately and transfer the spices to a separate plate. Allow the masala to cool down completely before grinding or else you will get damp ground spice mix.
- Transfer the masala into the small jar of grinder.
- Add ginger powder, mint powder, dry mango powder, asafoetida, black salt and Kashmiri red chilli powder, one by one into it.
- Close the lid of the jar and pulse it to a fine dust.
- Transfer the spice mix to an airtight container and store it in a cool dry place.
How to store chaat masala?
After grinding the chaat masala, you can keep it in a clean and dry airtight container. Glass container would be the best. Always use dry spoon to use the masala when required.
Ingredients
- 2 tablespoons Cumin seeds
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds aka Saunf
- ¾ teaspoon Carom seeds aka Ajwain
- ¾ teaspoon black Peppercorns
- 2 tablespoons dry Mango powder aka Aamchur powder
- 1 teaspoon Mint powder
- 1 teaspoon Ginger powder
- ¼ teaspoon Asafoetida aka Hing
- 1½ tablespoon Black salt
- 1 teaspoon red Chilli powder
Instructions
- First put a heavy bottom pan on flame and make it completely dry.
- When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, black peppercorns, carom seeds and roast them over medium flame for 3-4 minutes. Stir continuously.
- The spices will change their colour slightly and the aroma will start coming.
- Switch off the flame immediately and transfer the spices to a separate plate. Allow the masala to cool down completely before grinding or else you will get damp ground spice mix.
- Transfer the masala into the small jar of grinder.
- Add ginger powder, mint powder, dry mango powder, asafoetida, black salt and Kashmiri red chilli powder, one by one into it.
- Close the lid of the jar and pulse it to a fine dust.
- Transfer the spice mix to an airtight container and store it in a cool dry place.
