5 from 1 vote

Unlock a burst of flavors with homemade chaat masala powder. This zesty spice blend adds a tantalizing twist to your dishes.

My step-by-step guide ensures a perfect balance of taste and aroma, making it a must-have in your kitchen.

Let’s dive into the world of spices and create this essential masala from scratch.

Table of Contents

KEY TAKEAWAYS

Gather cumin seeds, coriander seeds, black pepper, and other key spices for a flavorful chaat masala powder.
Take your time roasting the spices, ensuring an even blend without burning, to achieve that perfect balance of taste.

Don’t skip the citric acid; it enhances shelf life and adds a tangy punch to the masala.
Keep your homemade chaat masala in an airtight container, away from moisture and direct sunlight, for prolonged freshness.
Explore beyond street food with the chaat masala powder. It will add a zesty kick to fruits, snacks, raita, and various dishes, enhancing your culinary adventures.

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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

Pro Tips for Making Chaat Masala Powder

Roasting Precision: Ensure even roasting of spices by stirring continuously on low flame for 1 to 2 minutes. Watch for color change and the fragrance to avoid burning.

Grinding Technique: Use a dry grinder to grind cooled spices. If your grinder is small, grind in batches for an even texture.

Balancing Act: Adjust the quantity of white cumin seeds to be slightly more than coriander seeds for an authentic chaat masala flavor.

Black Salt Boost: Use a higher quality of black salt than regular table salt, as it plays a significant role in enhancing the masala’s taste.

Timely Transfer: Once spices are roasted, transfer them to a plate immediately to prevent overcooking or burning.

Citric Acid Magic: Don’t skip adding citric acid; it enhances shelf life and prevents contamination of the masala powder.

Texture Check: Ensure a consistent texture while grinding to achieve the desired quality of Chaat Masala Powder.

Chaat Masala Powder Storing Tips

Cool & Dry Storage: Store your homemade chaat masala powder in an airtight container in a cool, dry place to maintain its freshness.

Avoid Moisture: Keep the masala away from moisture to prevent clumping. Moisture can compromise the quality and texture of the powder.

Sunlight Protection: Shield the container from direct sunlight, as exposure can diminish the potency of the spices over time.

Use Dry Spoons: Always use dry spoons when scooping out the masala to prevent introducing moisture into the container during storage.

How Does Chaat Masala Powder Taste?

Tangy and Zesty: The presence of citric acid delivers a delightful tanginess, while the blend of spices adds a zesty kick to your taste buds.

Spicy and Aromatic: The combination of black pepper and red chili powder imparts a spicy note, creating an aromatic symphony that enhances the overall flavor.

Slightly Sweet and Earthy: A hint of sweetness from sugar balances the spices, creating a harmonious and slightly sweet undertone, complemented by earthy undertones from roasted cumin and coriander seeds.

Umami Richness: The inclusion of black salt adds an umami richness that elevates the overall taste profile, making it a versatile addition to various dishes.

Chaat Masala Powder Alternatives

If you find yourself without chaat masala powder, fear not! You can achieve a similar flavor profile using common kitchen spices:

Garam Masala Powder: While not an exact match, garam masala can provide warmth and depth to your dishes. Adjust the quantity based on your taste preference.

Cumin Powder and Amchur (Mango Powder) Mix: Combine cumin powder with a dash of amchur (mango powder) for a tangy and slightly citrusy alternative.

Black Salt and Red Chili Powder Combo: Mix black salt with red chili powder to capture some of the spiciness and distinctive taste of chaat masala.

These alternatives won’t replicate chaat masala precisely, but they offer a flavorful substitute when you’re in a pinch. Adjust the ratios to suit your taste and the specific dish you’re preparing.

What Dishes Can Chaat Masala Powder be Used in?

Chaat Varieties: Sprinkle chaat masala over classic street food delights like pani puri, bhel puri, and sev puri to elevate their tangy and spicy flavors.

Fruit Chaat: Add a pinch of chaat masala to your fruit chaat for a unique and savory twist, balancing the natural sweetness of fruits with a hint of spice.

Dahi Puri: Use chaat masala to season the yogurt mixture in dahi puri, creating a harmonious blend of spices in every bite.

Raita: Incorporate chaat masala into your raita for a refreshing side dish that pairs well with biryanis, pulao, or kebabs.

Sprinkle on Snacks: Enhance the taste of everyday snacks like sliced cucumbers, popcorn, or even roasted nuts with a sprinkle of chaat masala.

Marinades: Infuse your chicken or paneer marinades with chaat masala for a flavorful kick before grilling or roasting.