Chaat Masala

  • Yield: 11/2 cups (200 g)
  • Prep time: 5 m
  • Cook time: 5 m
  • Ready in: 10 m
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Chaat is a commonly used term to describe street snacks of India. These small dishes are infused with a complex blend of sweet, tangy and spicy flavors. This is always seasoned with a spice mix called chaat masala. Like any other Indian spice blends each one has their own regional variation throughout India. This spice blend is great in more than just snacks. You can use it to jazz up your salads, dressings, fresh fruit, fruit juices and grilled meats. This spice blend is easily available pre-mixed at Indian grocery stores.


Step by Step Methods

  • Step No 1

    Mix all the spices together and store in an airtight container. The shelf life is about 1 month at room temperature or about 6 months if stored in the refrigerator.

Tips & variations

  • A NOTE ABOUT THE INGREDIENTS Amchoor is a green mango powder. Unripe, sour green mangoes are sliced and dried in the sun and then ground. Amchoor, a key ingredient in chaat masala, is one of the many souring agents used in Indian cooking. Ajwain (also known as ajowan caraway, carom seeds or mistakenly as bishop’s weed), is an uncommon spice except in certain areas of Asia

  • This small, grayish egg-shaped spice is commonly used in Indian cuisine. Raw ajwain smells almost exactly like thyme, however, it is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. It is only available in stores as a whole seed. Amchoor and ajwain are available at Indian grocery stores, specialty stores

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