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Chaat Masala Recipe

Chaat Masala  Recipe
  • Category

    Condiments and Sauces

  • Cusine



2 1/2 tablespoons cumin seeds

1 tablespoon coriander seeds

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons ajwain seeds

1 tablespoon dried mint

1 tablespoon kala namak powder

1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

3 tablespoons green mango powder

4 1/2 teaspoons tamarind powder

1 teaspoon whole black peppercorns

5 teaspoons

1 teaspoon ginger powder


In a dry sauté pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done. In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chili powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl. Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.