chaat masala recipe | chaat masala powder recipe | homemade chaat masala
by Tarla Dalal
Added to 392 cookbooks
This recipe has been viewed 386007 times
chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with 14 amazing images.
This chaat masala is named so, because it is hard to imagine making chaat without chaat masala powder!
With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to all kinds of chaats and savoury snacks, ranging from Chaat / Bhel and more to Kebabs / Tikkis / Barbeques, Vadas and even Parathas.
The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. It is perhaps the combination of these spices with black salt that gives it all the zing.
This easy chaat masala powder recipe takes 5 minutes to make and is made off cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt.
A few points and tips to make the perfect chaat masala recipe. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it.
Here we show you how to make Chaat Masala the right way. Keep some handy in a jar, to sprinkle over curds, fruits, or just about any chaat or snack.
Enjoy chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with step by step photos and video below.
For chaat masala- To make chaat masala, put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes.
- Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder.
- Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve.
- Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes.
- Store the homemade chaat masala refrigerated or at room temperature in an air-tight container.
Chaat Masala Video by Tarla Dalal
Chaat Masala, Homemade Chaat Masala Recipe recipe with step by step photos
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From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you enhance the taste of food at home. Like chaat masala recipe | chaat masala powder recipe | homemade chaat masala | then here are some of my go-to homemade Indian spice mixes :
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To make chaat masala recipe | chaat masala powder recipe | homemade chaat masala | put the cumin seeds in a broad non-stick pan.
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Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour.
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Transfer them on a plate and spread it evenly. Keep aside to cool for 2 to 3 minutes.
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Once cooled, add roasted cumin seeds in a small jar of a mixer. Small jar is more convenient when preparing chaat masala in less quantity.
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Add black peppercorns. Pick and clean them for dirt or debris before adding them. It provides that blackish colour to the chaat masala.
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Blend to a smooth and fine powder. A coffee grinder or food processor also works well for grinding the chaat masala at home.
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Place a sieve on a deep bowl. Ensure the sieve has very fine holes to get a smooth chaat masala powder. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it.
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Add dried mango powder for a nice tang.
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Add black salt. Kala namak or sanchal provides the chaat masala with that classic chatpata aroma and flavour.
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Add salt.
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Add asafoetida. Though in less quantity, it is required to balance all the flavours in chaat masala.
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Mix well using a spoon initially.
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Then using your fingertips break the lumps and mix well for 1 to 2 minutes. Your homemade chat masala is ready.
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Store chaat masala | chaat masala powder | homemade chaat masala | refrigerated or at room temperature in an air-tight container. This recipe for chaat masala yields 1 cup of masala, so multiply the ingredients if you need to prepare more.
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Chaat masala is multi-purpose. You can sprinkle on traditional chaat recipes like sukha puri, sev puri, papri chaat or simply sprinkle over fruit or vegetables chaat. From lemonades to sandwiches, it can be used to perk up any dishes.If chaat masala is stored longer than 2 to 3 months, it will lose its aroma and flavour. So always make it in small quantity and use as required.
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Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour.
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Small jar is more convenient when preparing chaat masala in less quantity.
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Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala.
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Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it.
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Accompaniments
Nutrient values (Abbrv) per cup
| Energy | 0 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 11627.4 mg |
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