Chaat Masala Recipe
This homemade chaat masala recipe will help you make a spicy and tangy spice mix in a simple way. Often sprinkled over snack foods, this spice blend has a unique flavor that makes the food taste more interesting.
Servings: 5 tablespoons
Equipment
- A bowl
- A spoon
- A jar with lid
Ingredients
- 3 teaspoons Kashmiri red chili powder
- 1½ tablespoon ground amchoor/ dried mango
- 4 teaspoons cumin seeds
- 1 teaspoon black pepper powder
- ¾ teaspoon Kala Namak/ black salt or Himalayan salt (see the note)
- 1 teaspoon table salt
Instructions
- Dry roast the cumin seeds on a pan, leave them to cool and then grind them into powder.
- Place all the ingredients in a bowl and mix them until there are no lumps.
- Store the spice mix in a tightly sealed jar and keep it away from the sunlight and heat.
Notes
- Kala Namak/ black salt is what is normally put in chaat masala. But I personally prefer Himalayan salt. Because black salt has a strong aroma, like an eggy smell. So if you want to go for the traditional and authentic one, you can choose black salt. But if you prefer the simpler aroma of your chaat masala, I’d say choose Himalayan pink salt.
Nutrition
Serving: 20portions | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 836mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.