Chaat Masala: The Ultimate Indian Street Food Spice Blend

Elevate your snacks and dishes with this irresistible chaat masala – a magical blend of salty, tangy, spicy, and sour flavors that will transport your taste buds straight to the bustling streets of India!

This versatile spice mix is the secret weapon in countless Indian street foods, from classic chaat dishes to simple fruit sprinkles. With just a pinch, you can transform ordinary ingredients into extraordinary culinary experiences. Whether you’re whipping up authentic papri chaat, pani puri, or looking to add an exotic twist to your favorite snacks, chaat masala is your ticket to flavor paradise.

Chaat Masala: Your Passport to Indian Street Food Flavor

Ingredients

• 2 1/2 tablespoons (12g) cumin seeds
• 1 tablespoon (5g) coriander seeds
• 1 1/2 teaspoons (4g) fennel seeds
• 1 1/2 teaspoons (3g) ajwain seeds
• 1 tablespoon (3g) dried mint
• 1 tablespoon (13g) kala namak powder
• 1 teaspoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 3 tablespoons (18g) green mango powder
• 4 1/2 teaspoons (16g) tamarind powder
• 1 teaspoon (2g) whole black peppercorns
• 5 teaspoons (12g) Kashmiri red chile powder (see note)
• 1 teaspoon (2g) ginger powder

Directions

1. Fire up your taste buds! Start by toasting the cumin, coriander, fennel, and ajwain seeds in a dry sauté pan over medium heat. Work with one spice at a time, gently warming each until their aromatic oils are released. Be vigilant – we want toasted, not burnt! Set each spice aside as it reaches perfection.
2. Time to blend! Combine your toasted spices with the dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chile powder, and ginger powder. Use a high-powered blender, spice grinder, or channel your inner chef with a mortar and pestle. Grind everything into a fine, aromatic powder. If your spice grinder is on the smaller side, work in batches and mix thoroughly in a bowl afterwards.
3. Let the magic happen! Store your chaat masala in an airtight container in a cool, dry place. It’ll keep for up to 3 months, but patience pays off – the flavors truly shine after 24 hours of mingling. Get ready for a flavor explosion!

Notes

Kashmiri red chile powder is the star of this blend with its mild, fruity heat. Can’t find it? Cayenne pepper works in a pinch, but use only half the amount to avoid overpowering the other flavors.