Chaat Masala ( Chaat)
by Tarla Dalal
Added to 312 cookbooks
This recipe has been viewed 384406 times
chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with 14 amazing images.
This chaat masala recipe for chaats is named so, because it is hard to imagine making chaat without Indian chaat masala!
Most chaats owe their snazzy, tongue-tickling flavour to this peppy Indian chaat masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the chaat masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make chaat masala recipe for chaats, so that you get a uniformly-blended masala, which can be stored for a long time.
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.
This easy Indian chaat masala takes 3 minutes to make and is made off only 6 ingredients cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt.
A few points and tips to make the perfect chaat masala recipe for chaats. 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.
Enjoy chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with step by step photos and video below.
- 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 chaat masala refrigerated or at room temperature in an air-tight container.
Chaat Masala ( Chaat) recipe with step by step photos
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 :
● Sandwich Masala
● Biryani Masala
● Homemade Tandoori Masala Powder Recipe
To make chaat masala recipe | chaat masala powder recipe | homemade chaat masala | put the cumin seeds in a broad non-stick pan.
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.
Transfer them on a plate and spread it evenly. Keep aside to cool for 2 to 3 minutes.
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.
Add black peppercorns. Pick and clean them for dirt or debris before adding them. It provides that blackish colour to the chaat masala.
Blend to a smooth and fine powder. A coffee grinder or food processor also works well for grinding the chaat masala at home.
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.
Add dried mango powder for a nice tang.
Add black salt. Kala namak or sanchal provides the chaat masala with that classic chatpata aroma and flavour.
Add asafoetida. Though in less quantity, it is required to balance all the flavours in chaat masala.
Mix well using a spoon initially.
Then using your fingertips break the lumps and mix well for 1 to 2 minutes. Your chat masala is ready.
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.
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.
Q. Is dried mango powder necessary in chaat masala? Yes, it is necessary. Dried mango powder or Amchur is what gives the Chaat masala the tangy taste.
Q. How long can i store the chaat masala? You can store the chaat masala upto 2 to 3 months. Make sure you store it in an air tight container to retain its freshness.
Nutrient values (Abbrv) per cup
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