Create a homemade chaat masala recipe and you can savour the authentic flavours of India and Pakistan cooking. This unique blend of sweet and sour spices is very versatile and can be sprinkled over fruit, used to flavour drinks and used as a seasoning for meat, soups, stews and curries to name but a few. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp black peppercorns
1 tbsp anardana (pomegranate seeds)
1 tbsp dried mint
1 tbsp black salt (kala namak)
4 tsp mango powder (amchoor)
2-3 tsp cayenne pepper
2 tsp asafetida powder (hing)
2 tsp ginger powder
2 tsp salt (see note 2 below)
1 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Store your chaat masala powder in an airtight container out of direct sunlight. Use within 3 months before making a fresh amount.
Note: For adding even more intense flavours, I definitely recommend dry toasting the cumin, peppercorns and cloves before grinding and combining. The heat helps release their fabulous essence. Click here for tips, photos and a video all about this recommended process. (Link opens in new window)
Note 2: If you have them to hand, I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier, and I think, add better flavour. However, you can happily use regular table salt if that's all you have available.
Ingredient Note: For the best flavour when making your chaat masala recipe and other blends, I advise using a few whole spices. Sometimes this is not always convenient, so if you don't have them whole, it's perfectly fine to use pre-ground powders if you reduce the amount the recipe requires by half. For example, 2 tablespoons of whole peppercorns equals 1 tablespoon of ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
A Basic Masala For
An Easy to Make
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