Chaat Masala


How to Cook Indian

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

Editor's Note: Although you can definitely purchase pre-made chaat masala at your local grocery store, what's the fun in that? This easy recipe for chaat masala is the perfect way to achieve the balance of spices and seasonings that you love with minimal effort. This seasoning is used in a number of recipes, too, including the author's recipe for Chicken Tikka. When storing this seasoning, take care to keep the container out of direct sunlight and away from any sources of heat and humidity. A pantry or cupboard will be the perfect spot to store this seasoning!

A spicy and tangy mix used in chaats, salads, and savory dishes like fritters, to enhance their taste.



Make Ahead RecipeYes

EquipmentSpice Grinder

Taste and TextureSpiced


  • ½ cup (20 grams) coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain
  • 2 or 3 dried red chiles, stemmed
  • 3 tablespoons black salt
  • ½ teaspoon citric acid
  • 1 teaspoon amchur (dried mango powder)
  • 1 tablespoon table salt
  • 1 teaspoon ground black pepper


  1. Place a small nonstick sauté pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.

  2. One spice at a time, dry-roast the cumin and ajwain, and add them to the coriander. Stir and set aside to cool completely

  3. Transfer to a spice grinder. Add the chiles, black salt, citric acid, amchur, table salt, and pepper. Grind to a fine powder.

  4. Store in an airtight container.


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