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Chaat masala in a dark bowl with spoon from above.
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4.5 from 2 votes

chaat masala

Chaat masala is a salty, tangy and tart spice blend that wakes up all sorts of Indian street food snacks.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: spice mix
Cuisine: Indian
Keyword: chaat masala, indian spice
Servings: 1
Calories: 110kcal
Author: romain | glebekitchen


  • 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)


  • 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.


Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Sodium: 13988mg | Potassium: 229mg | Fiber: 6g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 1.1mg | Calcium: 111mg | Iron: 5.5mg