Chaat masala is the spice mix backbone of Indian street food. It’s tangy, salty, tart and a little bit spicy. Just the thing to wake up your tastebuds.
It’s great with potatoes. With chickpeas. Chicken bites. I even use it in an aloo chaat chicken curry. Anywhere you need a bit of zing.
You can buy chaat masala. They have it at every Indian supermarket I have ever been to. Costs next to nothing. Some are pretty good. Some I really wonder about. It varies.
But if you want the biggest, fresher flavours then make it yourself. It’s easy.
chaat masala
Ingredients
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 2 tsp black salt
- 1 tsp ajwain seed
- 1 tsp black peppercorns
- 1/2 tsp kashmiri chili powder
- 1 Tbsp amchoor powder (dried mango powder)
- 1/4 tsp citric acid powder (optional)
Instructions
- Heat a small skillet over medium low heat. Add the coriander seed and black peppercorns. Toast, stirring constantly, until they start to get fragrant. This takes about 90 seconds.
- Add the cumin seed. Continue to toast another minute. Stir constantly.
- Add ajwain seed. Toast another 30-45 seconds. Don’t stop stirring. Remove the pan from heat and let cool.
- Transfer the cooled whole spices to a spice grinder. I use an old coffee grinder for this. The type that works like a little blender.
- Combine the freshly ground spices with the amchoor powder, black salt, Kashmiri chili powder and citric acid (if using).
- Store in a glass container in a cool, dark place. Should stay tasty for at least a month.
Nutrition
Chana chaat is this crazy Indian chickpea salad. Green chilies, onions, cilantro, cucumber, and this crazy tangy spice mix.
Not like any chickpea salad you have ever had before.
It’s great warm or cold. It’s fun that way. The only thing to remember is you will need to adjust the salt up a bit if you are serving cold.
And maybe add a little squeeze of lemon juice. Maybe. Try it both ways.
Spiced oil makes chana chaat work. Every chickpea gets coated. So there’s big flavour in every single bite.
