Chaat Masala Powder is a spice mix that adds a burst of flavors to your food. It’s made by blending various spices like cumin seeds, coriander seeds, and black pepper.
Here are the steps to make chaat masala powder quickly at home.
KEY TAKEAWAYS
- Chaat masala powder is a widely used spice mix.
- Store the powder in an airtight container.
- The powder is used in different types of chaat varieties, raita, and as a marinade.
- Chaat masala powder typically tastes tangy, spicy, and mildly sweet.
- Classic garam masala powder and a combo of cumin-mango powder offers a similar flavor profile as chaat masala powder.
How to Make Chaat Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: When it is sufficiently hot, first add 8 tbsp or 50 gm of cumin seeds.
Step 3: Follow it with 6 tbsp or 30 gm of coriander seeds.
(Pro tip: In this recipe, the measurement of white cumin seeds should be more than the coriander seeds if you want the authentic taste and flavor of chaat masala powder).
Step 4: Then add 2 tbsp or 15 gm of black pepper.
Step 5: Now add 1 tbsp or 5 gm of carom seeds to the ingredients in the frying pan.
Step 6: Follow it with 5 large pieces of black long pepper (pippali) to the content, weighing about 6 gm.
Step 7: Then add a piece of cinnamon stick about 3 inches in size.
(Pro tip: You may break it into small pieces if you want before or after roasting the spices. This will help in easier and smoother grinding).
Step 8: Now, stir the ingredients in the pan continuously so that they are roasted evenly and do not get burnt in the process.
(Pro tip: Ensure that you roast the spices on a low flame for about 1 to 2 minutes. However, keep a close watch on the change in color and the fragrance of the roasted spices).
Step 9: Transfer the roasted spices to a plate and set it aside so that they cool off completely at room temperature.
(Pro tip: Remove them immediately and transfer them to a plate when you notice the change in color or smell the aroma of the roasted spices. This will prevent them from being overcooked or getting burnt).
Step 10: When the spices are cool enough, take a dry grinder to grind the spices.
Step 11: Transfer the roasted spices to the grinder.
(Pro tip: If your grinder is small in size, like mine, you can grind the spices in small batches. However, make sure that the texture of the ground spices is even).
Step 12: Transfer the ground spices to a plate.
Step 13: Now, you will need to blend some powdered spices and add them to the ground spices. Into the same grinder, first, add 3 tbsp or 12 gm of amchur powder.
Step 14: Follow it with 1.5 tbsp or 10 gm of dry ginger powder.
Step 15: Then add 3 tbsp or 20 gm of red chili powder to the ingredient.
Step 16: Next add 2.5 tbsp or 15 gm of table salt to the content in the grinder.
Step 17: Then add 3.5 tbsp or 22 gm of black salt.
(Pro tip: The quality of black salt in this masala powder has to be more than regular table salt because black salt plays a significant role in enhancing its taste).
Step 18: Now, add ¼ tsp or 2 gm of asafetida to the content in the grinder.
Step 19: Then add 1.5 tbsp or 10 gm of sugar to the ingredients.
Step 20: Finally, add 1 tsp or 4 gm of citric acid to the grinder.
(Pro tip: Do not skip adding citric acid because it plays a significant role in enhancing the shelf life of the masala powder and preventing it from getting contaminated).
Step 21: Now, blend everything nicely in the grinder and pour it into the plate where you poured the ground spices earlier.
Step 22: Mix the two spices nicely and your flavorful chaat masala powder is ready to be used.
Recipe Card
Chaat Masala Powder
Ingredients
- 8 tbsp White cumin seeds
- 6 tbsp Coriander seeds
- 2 tbsp Black pepper
- 1 tbsp Carom seeds (ajwain)
- 5 pieces Black long pepper (pippali)
- 6 grams Cinnamon stick 3-inch size
- 3 tbsp Mango powder (amchur)
- 1½ tbsp Ginger powder
- 3 tbsp Red chili powder
- 2½ tbsp Table salt
- 3½ tbsp Black salt
- ¼ tbsp Asafetida
- 1½ tbsp Sugar
- 1 tsp Citric acid
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When it is sufficiently hot, first add 8 tbsp or 50 gm of cumin seeds.
- Follow it with 6 tbsp or 30 gm of coriander seeds.(Pro tip: In this recipe, the measurement of white cumin seeds should be more than the coriander seeds if you want the authentic taste and flavor of chaat masala powder).
- Then add 2 tbsp or 15 gm of black pepper.
- Now add 1 tbsp or 5 gm of carom seeds to the ingredients in the frying pan.
- Follow it with 5 large pieces of black long pepper (pippali) to the content, weighing about 6 gm.
- Then add a piece of cinnamon stick about 3 inches in size.(Pro tip: You may break it into small pieces if you want before or after roasting the spices. This will help in easier and smoother grinding).
- Now, stir the ingredients in the pan continuously so that they are roasted evenly and do not get burnt in the process.(Pro tip: Ensure that you roast the spices on a low flame for about 1 to 2 minutes. However, keep a close watch on the change in color and the fragrance of the roasted spices).
- Transfer the roasted spices to a plate and set it aside so that they cool off completely at room temperature.(Pro tip: Remove them immediately and transfer them to a plate when you notice the change in color or smell the aroma of the roasted spices. This will prevent them from being overcooked or getting burnt).
- When the spices are cool enough, take a dry grinder to grind the spices.
- Transfer the roasted spices to the grinder.(Pro tip: If your grinder is small in size, like mine, you can grind the spices in small batches. However, make sure that the texture of the ground spices is even).
- Transfer the ground spices to a plate.
- Now, you will need to blend some powdered spices and add them to the ground spices. Into the same grinder, first, add 3 tbsp or 12 gm of amchur powder.
- Follow it with 1.5 tbsp or 10 gm of dry ginger powder.
- Then add 3 tbsp or 20 gm of red chili powder to the ingredient.
- Next add 2.5 tbsp or 15 gm of table salt to the content in the grinder.
- Then add 3.5 tbsp or 22 gm of black salt.(Pro tip: The quality of black salt in this masala powder has to be more than regular table salt because black salt plays a significant role in enhancing its taste).
- Now, add ¼ tsp or 2 gm of asafetida to the content in the grinder.
- Then add 1.5 tbsp or 10 gm of sugar to the ingredients.
- Finally, add 1 tsp or 4 gm of citric acid to the grinder.(Pro tip: Do not skip adding citric acid because it plays a significant role in enhancing the shelf life of the masala powder and preventing it from getting contaminated).
- Now, blend everything nicely in the grinder and pour it into the plate where you poured the ground spices earlier.
- Mix the two spices nicely and your flavorful chaat masala powder is ready to be used.
Notes
- I use spices to make chaat masala powder at home. This adds to the natural taste and flavor of the powder.
- Roast each of the ingredients precisely. Be patient and do not rush the process.
- Over-roasting or burning them will result in a bitter taste in the powder. I recommend roasting them on a low flame until you notice a slight color change in them or smell the natural aroma of the spices.
- Transfer and spread the hot spices on a plate. This will stop the cooking process and speed up the cooling process.
- Do not skip the citric acid. This will add a tangy punch to the powder and will also enhance its shelf life.
