Do you love the taste of Chaat Masala and want a fresher, healthier alternative to the store-bought mix? This simple recipe has been worked on for years and tastes just like store-bought (if not better)! And the best part is, you only need 8 essential ingredients to make your own Chaat Masala!

It was my personal goal to recreate the distinctive taste of good Chaat Masala as I know it from India, using Indian spices that are easily available here in Germany. After countless attempts at testing and optimizing, I finally found the perfect ratio of ingredients for me, so it tastes just like store-bought, but with fresher, lighter flavors. And as a bonus, no additives, preservatives, or excess sodium are used!

What is Chaat Masala actually?

Chaat Masala is a spice powder made from ingredients like dried mango powder, dried pomegranate seeds, and black salt. It is the essential ingredient in Indian street food like Chana Chaat, Fruit Chaat, Papdi Chaat and yes, anything else with the word “Chaat”. It’s not only perfect for street snacks, but can also be used to enhance anything with a touch of tangy, spicy flavor. For example Raita, Chana Masala and even Biryani.

And what does Chaat Masala taste like?

Chaat Masala has a very distinctive and easily recognizable taste. I would describe it as a complex blend of tart, spicy, salty, zesty, and sour with a hint of sweetness.

The 8 essential ingredients of Chaat Masala

• Black salt (Kala Namak) – Black salt is usually pink in color and is a sulfurous salt obtained from salt mines in the Himalayas. If you can’t find it, substitute with pink salt or sea salt.
• Dried mango powder (Amchur) – A key ingredient. As the name suggests, it is made from dried, unripe mangoes and gives Chaat Masala its characteristic tanginess.
• Dried pomegranate seeds (Anardana) – For best results, I recommend using seeds instead of powder. The seeds are fresher and contribute to a better flavor.
• Black peppercorns – I almost made black peppercorns an essential ingredient, but red chili powder (an essential ingredient) gives a stronger “ka-pow” flavor, and I wanted to keep the ingredients to a minimum.
• Sugar – I found that sugar is a good balancer for the black peppercorns used. MDH Chaat Masala (the brand I compared my version to) also contains it.
• Kashmiri chili powder – Kashmiri chili powder adds the essential spice/heat element that balances the tangy flavors.
• Roasted cumin (Bhuna Jeera) – Roasting cumin is important to get the distinctive flavor.
• Garam Masala powder – It adds more depth to the Chaat Masala.
   

What is the difference between Chaat Masala and Garam Masala?

Chaat Masala and Garam Masala are both Indian spice blends, but have two completely different flavor profiles. A comparison in Mexican cuisine could be, for example, taco seasoning versus Tajin seasoning.

Garam Masala typically contains spices that are not the focus of Chaat Masala, such as cardamom, cloves, cinnamon, and coriander seeds. Likewise, black salt, dried mango powder, and dried pomegranate seeds are usually not found in Garam Masala.

How can I store Chaat Masala?

Store the powder in a small, airtight spice jar or container. It keeps for 6-8 weeks before it starts to lose freshness. Since we don’t use preservatives, it tends to get a bit clumpy. Just shake or break up clumps as needed.

How can I use Chaat Masala?

Apart from using it in street foods like Dahi Vada, Bhelpuri, Pani Puri etc., here are some everyday uses for Chaat Masala:

• Sprinkled on French fries
• Rubbed on corn on the cob with a little lime
• As a seasoning for roasting vegetables
• Sprinkled on fruit
• Salad dressing

Ingredient list for 42 g

• 4 tbsp (30 g) cumin (Jeera)
• 4 tbsp (30 g) dried green mango powder (Amchoor)
• 2 tbsp (16 g) dried pomegranate seeds (Anardana)
• 2 ½ tsp (14 g) black salt powder (Kala Namak)
• 1 tsp Kashmiri chili powder
• ½ tsp black peppercorns
• 1 ½ tsp cane sugar
• ½ tsp Garam Masala
   

Instructions

Toast the cumin seeds in a pan without oil over medium heat for about 1-2 minutes until the aromas are released and the seeds turn dark brown. Stir constantly to prevent burning. Remove from heat and let cool for 10-15 minutes.

In the meantime, put the remaining ingredients in the spice grinder or mortar. After cooling, add the roasted caraway seeds.

Grind to a fine powder and shake the spice mill or collect the powder in a mortar to distribute the powder evenly.

Transfer to an airtight container or a screw-top jar.

Tips

• The spice blends should be stored in a dark place to preserve the essential oils.
• If Kashmiri chili powder is not available, simply replace it with smoked paprika powder.
• You can prepare Anardana yourself by drying the pomegranate seeds in the sun for a few days or in the oven at a low temperature like 160 degrees (top and bottom heat) for 1-2 hours.