Authentic Indian Chaat Masala Recipe – Cumin, Coriander & Ajwain

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Chaat Masala Recipe – Cumin, Coriander & Ajwain

Okay, let’s be real. If you love Indian street food – and who doesn’t?! – then you need to make your own Chaat Masala. Seriously, it’s a game changer. I remember the first time I tasted truly fresh Chaat Masala… it was on a trip to Delhi, and it completely blew my mind. Store-bought just doesn’t compare! This recipe is my go-to, and I’m so excited to share it with you. It’s surprisingly easy, and the flavor is incredible.

Why You’ll Love This Recipe

This Chaat Masala recipe is all about fresh, vibrant flavors. It’s a tangy, spicy, and slightly fruity blend that takes everything from fruit salads to savory snacks to a whole new level. Plus, making it yourself means you control the ingredients and the heat – perfect for tailoring it to your taste. It’s a little bit of India you can sprinkle on everything!

Ingredients

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

• 1 tbsp cumin seed
• 1 tbsp coriander seed
• 2 tsp black salt
• 1 tsp ajwain seed (carom seeds)
• 1 tsp black peppercorns
• 0.5 tsp Kashmiri chili powder
• 1 tbsp amchoor powder (dried mango powder)
• 0.25 tsp citric acid powder (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Fresh Spices: Seriously, use whole spices and toast them yourself. The aroma and flavor difference is HUGE. Don’t skip this step!
• Kashmiri Chili Powder: This is key for that beautiful color and mild heat. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to ¼ tsp and add a pinch of paprika for color.
• Black Salt (Kala Namak): This isn’t your average table salt! It has a distinctive sulfurous aroma that adds a unique flavor to Chaat Masala. It’s essential for that authentic taste. You can find it at Indian grocery stores or online.
• Amchoor Powder: This adds a lovely tanginess. Make sure yours is fresh – it loses its potency over time.
• Citric Acid: This boosts the tang, but it’s optional. Some people prefer a more natural tang from the amchoor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, heat a skillet over medium-low heat. Add the coriander seeds and black peppercorns and toast for about 90 seconds, until they become fragrant. Keep stirring so they don’t burn!
2. Now, add the cumin seeds and toast for another minute, stirring constantly. You’ll start to smell that wonderful cumin aroma filling your kitchen.
3. Toss in the ajwain seeds and toast for 30-45 seconds. These little seeds are potent, so don’t overdo it! Remove the skillet from the heat and let the spices cool completely.
4. Once cooled, grind the spices in a spice grinder or a clean coffee grinder until you have a fine powder.
5. In a bowl, combine the ground spices with the black salt, Kashmiri chili powder, amchoor powder, and citric acid (if you’re using it). Mix well to ensure everything is evenly distributed.
6. Finally, transfer your homemade Chaat Masala to an airtight container. Store it in a cool, dark place, and it will stay fresh for up to a month.

Expert Tips

• Cooling is Key: Make sure the spices are completely cool before grinding. Otherwise, you’ll end up with a sticky mess.
• Spice Grinder Love: A dedicated spice grinder is a great investment if you make a lot of Indian food. It prevents flavors from transferring.
• Small Batch is Best: I recommend making smaller batches more frequently to ensure maximum freshness.

Variations

Want to customize your Chaat Masala? Go for it!

• Adjusting Spice Levels: My family likes things a little milder, so I often reduce the Kashmiri chili powder to ¼ tsp. Feel free to add more if you like a kick!
• Whole vs. Ground Spices: While I prefer toasting and grinding whole spices, you can use pre-ground spices in a pinch. Just reduce the toasting time to about 30 seconds to warm them up.
• No Citric Acid Option: If you prefer to skip the citric acid, just increase the amchoor powder to 1.5 tbsp for a similar tang.

Serving Suggestions

Okay, this is the fun part! Where do you even begin with Chaat Masala?

• Fruit Chat: Sprinkle it on a mix of chopped fruits like mango, papaya, guava, and pineapple.
• Snacks: It’s amazing on roasted chickpeas (chana), sev (crispy noodles), or even popcorn!
• Drinks: Add a pinch to lemonade or mango lassi for a refreshing twist.
• Chaat: Of course, it’s essential for all kinds of chaat – aloo tikki, papri chaat, bhel puri… the list goes on!
• Boiled Potatoes: Sounds weird, but trust me! A sprinkle of chaat masala on boiled potatoes is a simple, delicious snack.

Storage Instructions

Keep your Chaat Masala in an airtight container in a cool, dark place. It will stay fresh for up to a month. To really preserve the flavor, avoid exposing it to heat, light, and moisture.

FAQs

Got questions? I’ve got answers!

What is Chaat Masala used for?

Chaat Masala is a spice blend used to add a tangy, spicy, and savory flavor to Indian snacks, fruits, and drinks. It’s a key ingredient in many popular street food dishes.

Can I adjust the heat level of this Chaat Masala?

Absolutely! Adjust the amount of Kashmiri chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

What is the purpose of citric acid in Chaat Masala?

Citric acid adds an extra layer of tanginess and helps to balance the flavors. It’s optional, but it does enhance the overall taste.

How can I tell if my Chaat Masala is still fresh?

If the aroma has faded or the color has become dull, it’s time to make a new batch. Fresh spices = fresh flavor!

What is the difference between black salt and regular salt?

Black salt (kala namak) has a unique sulfurous aroma and flavor that regular salt doesn’t have. It’s an essential ingredient in Chaat Masala and adds a distinctive taste.