Authentic Chaat Masala Recipe – Cumin, Ginger & Chilli Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chaat Masala Recipe – Cumin, Ginger & Chilli Blend

Okay, let’s be real. Is there anything better than a sprinkle of chaat masala? It instantly elevates everything from fruit to fries, and honestly, I don’t know what I’d do without it in my kitchen. I first made this recipe years ago, trying to recreate the magic of my Dadi’s (grandmother’s) chaat, and I’ve been tweaking it ever since. Today, I’m sharing my go-to, authentic chaat masala recipe with you! It’s surprisingly easy to make at home, and trust me, the flavour is SO much better than store-bought.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour bomb! Making your own chaat masala lets you control the spice level and freshness. Plus, the aroma that fills your kitchen while roasting the spices is just heavenly. You’ll love how this blend transforms simple snacks into something truly special. It’s a little bit of effort for a whole lot of deliciousness.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Cumin Seeds
• 2 tbsp Coriander Seeds
• 2 inch Dry Ginger (Sonth)
• 1 Dried Red Chilli (adjust to your spice preference!)
• 2 tbsp Black Peppercorns
• ?? Clove (approximately 1 tsp)
• ?? Nutmeg (a small piece, about ½ inch)
• 3 tbsp Mint Leaves
• ?? Dry Mango Powder (Amchur) – about ¼ cup
• ?? Hing (Asafoetida) – about ½ tsp
• 1 tsp Salt

Ingredient Notes

Let’s talk spices! Freshness is key here, so try to use whole spices whenever possible. They have a much more potent flavour.

• Chilli: The type of dried red chilli you use will impact the heat. Kashmiri chillies give a beautiful colour and mild heat, while hotter varieties will, well, bring the fire!
• Amchur (Dry Mango Powder): This is crucial for that signature tangy flavour. Look for a good quality amchur that smells fragrant and isn’t too stale. A little goes a long way!
• Hing (Asafoetida): Don’t be scared off by the smell – it mellows out when cooked and adds a lovely savoury depth.
• Mint: Using fresh mint leaves adds a lovely freshness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the cumin and coriander seeds. Heat a pan over low heat and add the cumin seeds. Roast for a few minutes until they become fragrant – you’ll smell it! Then, add the coriander seeds and continue roasting for another minute or two. Transfer them to a plate to cool completely.
2. In the same pan, add the dry ginger, dried red chilli, black peppercorns, clove, and nutmeg. Roast these until fragrant, being careful not to burn them. This usually takes just a few minutes. Add them to the plate with the cooled cumin and coriander.
3. Now for the mint! Roast the mint leaves on very low heat until they become crisp. This happens quickly, so keep a close eye on them. Add them to the cooling spices.
4. Once everything is completely cool, it’s time to grind. Add all the roasted spices, dry mango powder, hing, and salt to a blender or spice grinder. Blend until you have a fine powder.
5. Finally, transfer your homemade chaat masala to an airtight container. And that’s it!

Expert Tips

• Cooling is Key: Make sure the spices are completely cool before grinding. This prevents them from clumping and helps you achieve a fine powder.
• Pulse, Don’t Over-Blend: When grinding, use the pulse function on your blender to avoid overheating the spices.
• Taste Test: Don’t be afraid to taste and adjust the salt or amchur to your liking.

Variations

Everyone has their own little twist on chaat masala, and that’s the beauty of it!

• Spice Level Adjustments: If you like it hot, add more dried red chillies or a pinch of cayenne pepper. For a milder flavour, remove the seeds from the chilli before roasting.
• Storage for Longevity: Store your chaat masala in a cool, dark, and dry place. It should stay fresh for up to 6 months.
• Using Whole vs. Ground Spices: While whole spices are best, you can use pre-ground in a pinch. Just reduce the roasting time significantly, as they’ll burn easily.
• Regional Variations: North Indian chaat masala often includes black salt (kala namak) for a unique flavour. South Indian versions might incorporate curry leaves during the roasting process. My friend’s family always adds a tiny pinch of fennel seeds – it’s delicious!

Serving Suggestions

Okay, this is the fun part! Sprinkle chaat masala on:

• Fruit chaat (my personal favourite!)
• Sev puri and other chaats
• Roasted chickpeas (chana)
• Popcorn
• Even on your eggs! Seriously, try it.

Storage Instructions

Keep your homemade chaat masala in an airtight container in a cool, dark, and dry place. This will help it retain its flavour and aroma for up to 6 months.

FAQs

Let’s answer some common questions:

What is Chaat Masala used for?

Chaat masala is a flavourful spice blend used to add a tangy, spicy, and savoury kick to Indian snacks, fruits, and even drinks!

Can I adjust the spice level?

Absolutely! Adjust the number of dried red chillies to control the heat.

How do I know if my Chaat Masala is still fresh?

If the aroma has faded or the colour has become dull, it’s time to make a new batch.

What’s the best way to grind the spices for a fine powder?

Use a spice grinder or a high-powered blender and pulse the spices in short bursts.

Can I use pre-ground spices instead of roasting and grinding my own?

You can, but the flavour won’t be as vibrant. If using pre-ground, reduce the roasting time to avoid burning.