Chaat Masala - A Super Versatile Blend For
Authentic Pakistani and Indian Flavours

Used extensively in Pakistan and India, chaat masala is a fairly complex blend of sweet and sour spices and is versatile enough to be used in dishes ranging from curries to roast meats to stews. It's often used in beverages and can even be sprinkled on fresh fruit. (See the bottom of the page for other recipes)

Note: If you don't have all the whole spices for this masala chaat you can use pre-ground powders if you reduce the amounts by half. For example, 2 tablespoons of black peppercorns equals about 1 tablespoon of ground black pepper. Reduce any others you don't have whole by half as well.

Homemade Chaat Masala

What You'll Need: (makes about 7-8 tablespoons)

2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp mango powder (amchoor)
1 tbsp dried mint
2 tsp sea salt
2 tsp black salt (kala namak)
2 tsp asafetida (hing)
2 tsp ajwain seeds
2 tsp ginger powder
2 tsp chili powder

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin, both salts, peppercorns and ajwain
  • Sieve into a bowl
  • Mix in the mango, asafetida, ginger and chili powders
  • Crumble in the mint and stir well

Storing and Toasting and Grinding Tips:

Picture of homemade chaat masalaChaat Masala Powder

Store your chaat recipe in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.

Note: For even more taste, you can toast the peppercorns, cumin and ajwain seeds prior to grinding. This releases superb flavours and aromas. Read more here about this simple process. (Link opens in new window)

Note 2: If you don't have any black salt (kala namak), add another teaspoon of sea salt to the recipe.

After Making Your Indian Chaat Powder You May Like to Try...

Bafat Masala Mix -
Capture the Taste
of Mangalorean

Goda Masala - The
Classic Blend Used in Marathi Cooking

A Collection of BBQ 
Rub Recipes For the
Outdoor Grilling

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