Chaat masala
Tangy, salty sprinkle for chaat, fruit and snacks. Makes ½ cup
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 1
Ingredients
Method
0/3 doneStep 1: Dry-roast 1 tbsp coriander seeds and 1 tbsp cumin seeds in a small pan on a low heat until fragrant and a shade darker. Let them cool.
3 minStep 2: Grind the roasted seeds with 1 tbsp amchur (dried mango powder), 1 tsp ground black pepper, 1 tsp red chilli powder, 1 tbsp black salt and 1 tsp salt to a fine powder.
Step 3: Store in an airtight container.
Badal Patel
Good to know
- How long does chaat masala take?
- About 8 minutes in total: 5 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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