Chāt Masālā

Name: Chāt Masālā
Prep time: 10 min
Total time: 10 min
Yield: Makes About ⅓ Cup (40 g)
Cuisine: Indian
Ingredients: 1½ teaspoons āmchur (dried green mango powder); ½ teaspoon ground ginger; ¼ teaspoon asafetida, optional; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; ½ teaspoon black peppercorns; 2 teaspoons black salt (kālā namak); 2 tablespoons cumin seeds

Preparation info

Makes About
⅓ Cup

Difficulty
Easy
Ready in
10 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

This tangy, pungent, irresistible spice blend is used in many street food dishes, including chāt. Store-bought chāt masālā is fine to use, but here’s a recipe for making a fresher version at home.

Ingredients

2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 t

Asia
India
Spice Mix
Gluten-free
Street Food
Vegan

Method

Toast the cumin seeds, coriander seeds, fennel seeds, and peppercorns in a medium pan over medium-low heat until lightly browned and fragrant, about 5 minutes. Remove the spices from the pan, let cool, then blend to a powder in a spice grinder. Combine with the black salt, āmchur, ginger, and asafetida (if using). Store in an airtight container for up to 3 months.