Chaat Masala
The Quirky Foodster Team
About 1/3 cup
Servings
Ingredients
- Amchur (dried mango powder) — 2 tbsp
- Roasted cumin powder — 1 tbsp
- Black salt (kala namak) — 2 tsp
- Regular salt — 1 tsp
- Ground black pepper — 1 tsp
- Ground ginger — 1 tsp
- Asafoetida — 1/2 tsp
- Cayenne — 1/2 tsp
- Ajwain — 1/2 tsp
Method
- Combine all ground/powdered ingredients directly — no toasting of whole spices required since it's built from already-processed components.
- Not applicable; the cumin component is typically pre-roasted before grinding, but the blend itself is mixed cold.
Origin: North India, associated with street-food chaat snacks.
Use: A tangy, salty finishing sprinkle used raw, never cooked into a dish.
Classic Dishes: Fruit chaat; papdi chaat; sprinkled over sliced fruit, chickpeas, and various street-food snacks.
Storage: Keeps 6 months to a year sealed and dark.
Variations: Widely available commercially with fairly consistent core ingredients, unlike garam masala’s greater household variation.
Substitutions: A mix of lemon juice, salt, roasted cumin, and black pepper approximates the flavor direction without black salt’s distinctive sulfurous note.
- Amchur (dried mango powder) — 2 tbsp
- Roasted cumin powder — 1 tbsp
- Black salt (kala namak) — 2 tsp
- Regular salt — 1 tsp
- Ground black pepper — 1 tsp
- Ground ginger — 1 tsp
- Asafoetida — 1/2 tsp
- Cayenne — 1/2 tsp
- Ajwain — 1/2 tsp
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