Chaat Masala Recipe – Pakistani (Quick & Easy!) Recipe
This quick and easy Pakistani Chaat Masala recipe is a flavorful spice blend perfect for enhancing snacks, salads, and street food with a tangy, spicy kick. Made from roasted coriander and cumin seeds combined with a unique mix of spices like kala namak, amchur powder, and ajwain, this homemade blend is both simple to make and versatile to use.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: Pakistani
Ingredients
Spices
- 2 tsp Coriander Seeds
- 3 tsp Cumin Seeds
- 1/2 tsp Salt
- 3/4 tsp Kala Namak (Black Salt)
- 3 tsp Amchur Powder (Dried Mango Powder)
- 1 1/2 tsp Chilli Powder
- 1/2 tsp Pepper
- 3/4 tsp Carom Seeds (Ajwain)
- 1/2 tsp Sugar
Instructions
- Roast the Seeds: Place a clean skillet on medium-high heat and add the coriander and cumin seeds once hot. Continuously move them around to avoid burning until they release a fragrant aroma. Remove from heat and let them cool completely.
- Prepare Spice Mix: While the seeds cool, combine the salt, kala namak, amchur powder, chilli powder, pepper, carom seeds (ajwain), and sugar in a spice grinder or mini blender.
- Grind the Masala: Add the cooled roasted coriander and cumin seeds to the spice mixture and grind everything to your desired consistency, whether coarse or fine.
- Store Properly: Transfer the chaat masala blend into an airtight container and store in a dark place such as a cabinet to preserve freshness and potency.
Notes
- Roasting the seeds enhances their aroma and flavor, which is essential for an authentic chaat masala.
- Kala Namak (black salt) imparts a distinctive sulfurous and tangy flavor unique to chaat masala and can be found in Indian or specialty spice stores.
- Amchur powder adds a fruity sour note, substituting with dry lemon powder can work in a pinch.
- Adjust chili powder according to your heat preference.
- Store the mixture in an airtight container to keep it fresh for up to 6 months.
