Chaat masala

Preparation info

  • Difficulty


  • Makes

    100 g

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

A unique blend of spicy, salty and tart, this is the spice mix that lends instant zing to many Indian snacks and street foods, and is often added just before serving. I got sick of just about everything having this flavour, due to the asafoetida and black salt. The latter is quite sulfurous; the asafoetida needs to be used sparingly. While you will find slight variations all over India, Pakistan, Nepal and Bangladesh, this recipe has the tang and flavour that I like in small amounts.


  • 3 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1Β½ teaspoons fennel seeds
  • 4 tablespoons amchur (dried mango powder)
  • 3 tablespoons powdered black salt
  • 1Β½ teaspoons freshly ground black pepper
  • ΒΌ teaspoon asafoetida
  • 1Β½ teaspoons ground ginger
  • 1 teaspoon dried powdered mint
  • 1Β½ teaspoons ajwain seeds
  • 1 teaspoon citric acid, optional


In a dry heavy-based frying pan, toast the cumin, coriander and fennel seeds over low heat for about 3–5 minutes, stirring often, until dark brown. Remove from the pan and leave to cool.

Using a spice grinder or mortar and pestle, grind all the ingredients into a fine powder. Store in an airtight container.