I still use Chaat Masala Powder extensively! Its such a delicious spice blend, that doesn’t need to be “cooked out” or anything! I usually add it to my salads for that much needed zing. I usually buy an organic blend from a nearby store (that I know makes this from scratch), or I make it at home. But if you’re looking to buy chaat masala, a lot of new brands have come up! – Update in 2023
A salty spice blend popularly used across street foods in India, this homemade chaat masala powder can upgrade anything from snacks to salads! In fact, I often boil lentils or beans, toss it with some chaat powder and have it as a salad. It gives me the protein I need, and I also don’t need to cook an elaborate side dish! I do the same thing with veggies too. I simply slice the veggies I want for a salad (sometimes even fruits like watermelon and guava), sprinkle some of this masala, and in no time, my boring salads have transformed into fingerlicking meals!
Okay let’s look at my original post! 🙂
(Published on: 27 Jun 2011)
Chaat Masala/Powder is a masala, or spice mix, used predominantly in Indian Cuisine. It helps to make & store the powder – because believe me, it comes in handy for so many dishes! And even if it is not typical to sprinkle the Chaat powder, doing so will only enhance the taste! 🙂 In India (and online), you get ready-made Chaat powders in almost ANY store for hardly 8-10 bucks! (adjusted now for inflation, of course!) But I like to make my Chaat Powder at home. Apart from being easy to make, it also helps me control what goes into my blend, and avoid food additives as much as I can.
Homemade Chaat Masala Powder Recipe
- 4 pcs Dry Red Chili
- 2 Tbsp Dhania or Coriander Seeds
- 2 Tbsp Rock Salt
- 10 pcs Elaichi or Green Cardamom
- 8 inches Cinnamon Stick (7-8 small sticks)
- 7 pcs Laung or Clove
- 1 tsp Black Peppercorns
- 1 tsp Jeera or Cumin
- 1 tsp Black Salt (Kala Namak)
- 1 tsp ground Ginger
- 1/2 tsp Salt (adjust to taste)
- Dry Roast all Ingredients (except the powders) for 30-60 seconds or until they're aromatic and crunchy. Toast each ingredient separately to avoid burning
- Let it all cool completely. Add to a spice grinder or mortar pestle and grind until you have a smooth and homogenous powder.
- Store in an airtight container and use as needed. If you live in a humin/hot environment, store in the refrgerator. It'll last for a year.
I hope you liked the recipe! If you try it, do let me know in the comments below! 🙂
If you’re making chaat, make sure to make this delicious sweet chutney!
Image source: iStock