What is Chaat Masala
A Chaat Masala is a chatpata spice mix consisting of a variety of ingredients that combine to create that flavor profile. In general the category of ingredients are
salty - table salt, kala namak (black salt, which is actually pink)spicy - chilli powder and/or flakessmoky - coriander powder, cumin seedstangy - amchur powder, carom seedssweet - sugar
The ubiquitous spice mix sold in stores has NINETEEN ingredients, two of which are preservatives.
Table of Contents
What is Chaat Masala A Little Chaat Masala Backstory Reasons for Making Your Own Chaat Masala What do you use Chaat Masala in? Why Call it a Pakistani Chaat Masala Recipe Ingredients How to make Chaat Masala Chaat Masala vs Garam Masala
A Little Chaat Masala Backstory
I will freely admit that making Chaat Masala isn’t something that was high on my radar until last year when someone messaged me and asked if I had a recipe since the store bought one no longer tasted the same. I was still working through my old box, but the moment I got a new one I realized she was absolutely right. The current versions sold in stores remind me of a medicine we used to eat in Pakistan when our tummies were upset. True story. The other thing I learnt from this was that I clearly wasn’t going through a spice box within six months or even a year, spices do have a shelf life. I checked the box and it turns out it was way expired.
Reasons for Making Your Own Chaat Masala
So here are my top 4 reasons for making your own Chaat Masala 1.) It tastes better 2.) It has no weird chemicals in it 3.) It takes 5 minutes to make 4.) You can make a smaller quantity - no more expired masala!
What do you use Chaat Masala in?
I use it here in my Mixed Plate Chaat, Chana Chaat, and scattered over Dahi Baray. It is in heavy rotation around here especially during the month of Ramadan and part of my Ramadan Prep. People often use it on their Murgh Cholay as well. It’s also so yummy over pomegranate seeds (weird, but true).
Why Call it a Pakistani Chaat Masala Recipe
Now I say I am making a Pakistani Chaat Masala Recipe, because my Indian friends tell me that our Chaat Masala has a different flavor profile than theirs. By no means am I suggesting Chaat Masala is only a Pakistani thing.
Ingredients
Guys this one was a doozy to engineer. I wanted to keep the integral components of the masala intact, but keep the recipe manageable. Here is what I settled on
Red Chilli Powder and Black Pepper - for spiceSalt, Black Salt - for the right mix of savoryCoriander Seeds and Cumin Seeds - roasted and ground for optimal smoky flavourAmchur (dried mango) powder for that tangy tasteCarom Seeds for their distinctive flavour and aroma Sugar for balance
If I took any of these out I found myself really missing them.
How to make Chaat Masala
Easily. First we roast our cumin and coriander seeds over medium high heat to really bring out their flavour. Then you combine all the ingredients in a mini food processor / spice grinder. Add your seeds last so they have time to cool and blitz away. Grind it as fine or as coarse as you like and that’s it!
Chaat Masala vs Garam Masala
What’s the difference you wonder? They are both must have spice mixes and fortunately also easy to make! Made this recipe? Rate it below by clicking the number of stars and leave a comment!
