Homemade Chaat Masala Powder

Chaat masala is an aromatic, tangy Indian spice mix that can instantly elevate snacks, fruits, vegetables, and drinks.

Homemade Chaat Masala Powder

With a complex blend of flavors like sour, salty, sweet and spicy, a sprinkle of this versatile spice powder brings an explosion of tastes and aromas to any dish.

Origins and Uses of Chaat Masala

Chaat masala originated as a spice mix used to flavor vibrant street snack foods in India called chaat. It quickly became a beloved condiment across South Asia.

Some popular ways chaat masala is used:

  • Toppings for chaat - the traditional crispy savory snacks that gave this spice its name. Types include bhel puri, pani puri, dahi puri, papdi chaat and more.
  • Fruit chaat - Sliced fruits like mangoes that are doused in chaat masala.
  • Chutneys and raitas - Mixed into cool yogurt-based dipping sauces.
  • Lemonades and drinks - Stirred into sweet/sour beverages as a flavor booster.
  • Sprinkled on curries and dals - Added as a finishing touch to lentil and vegetable dishes before serving.
  • Street food favorites like samosas, vadas and fried snacks.
  • Popcorn, roasted nuts and snack mixes.

With its addictive sour-spicy taste, a batch of homemade chaat masala powder can serve as a flavor enhancer for snacks and meals for daily use in your kitchen.

How to Make Homemade Chaat Masala Powder

Homemade Chaat Masala Powder

Homemade Chaat Masala Powder Recipe

Making chaat masala at home is surprisingly easy once you have the spices and ingredients on hand.
Here is the simple process:


  • 3 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1.5 teaspoons fennel seeds
  • 1 inch cinnamon stick
  • 1 teaspoon black peppercorns
  • 3 dried red chilies
  • 2 teaspoons amchoor/dried mango powder
  • 1 tablespoon black salt
  • 1/2 teaspoon asafoetida (hing)
  • 1/4 cup mint leaves


  • Dry roast the cumin seeds, coriander seeds, fennel seeds, cinnamon stick, peppercorns and red chilies in a skillet on low heat. Roast separately until fragrant. Set aside to cool.
  • Add the roasted spices along with amchoor powder, black salt, asafoetida and mint leaves to a spice grinder. Grind to a fine powder.
  • Store the ground chaat masala powder in an air-tight container away from moisture, heat and sunlight.

That's all it takes! In just 10-15 minutes, you can have fresh, aromatic chaat masala powder ready to spice up fruits, chaats and more in your kitchen.

Key Takeaway: Making homemade chaat masala involves dry roasting whole spices individually before grinding them together with black salt, amchoor powder and mint leaves into a seasoning blend.

Tips and Variations

  • Start with less black salt and chili powder if you prefer less salty or spicy chaat masala. Adjust to taste.
  • Substitute dried pomegranate seeds for a fruitier flavor.
  • Add a teaspoon of ginger powder or garam masala.
  • Play with spice quantities to create your own unique blend.
  • Use dried neem or curry leaves instead of mint for variation.

How Is Chaat Masala Used?

Now that you have prepared a batch of flavorful homemade chaat masala powder, how do you incorporate it into cooking?

Here are some simple ideas:

Fruit Chaat

  • Slice some seasonal fruits like mangoes, apples or papaya.
  • Sprinkle chaat masala powder and a squeeze of lime. Toss to coat the fruits well.
  • Chill for 15 minutes for flavors to develop.

The sweet juiciness of the fruits combined with the savory masala powder is incredibly addictive!

Samosa Chaat

  • Take hot samosas and break them into chunks in a bowl.
  • Top with chopped onions, boiled potatoes, chutneys and sev.
  • Sprinkle 2 teaspoons chaat masala powder and chili powder.
  • Mix well and enjoy this chaotic yet delicious street snack!

Roasted Chickpeas

  • Drain and pat dry cooked chickpeas. Toss with oil, salt and 1 teaspoon chaat masala.
  • Roast in the oven until crispy.
  • Enjoy these protein-rich snacks by themselves or in salads.

As you can see, a bit of chaat masala can instantly amplify flavors of fruits, vegetables and all kinds of fried snacks or chaats. Feel free to get creative with this dynamic spice blend!

Storing Chaat Masala Powder

To retain the aroma and taste of freshly ground homemade chaat masala powder:

  • Store in air-tight containers away from sunlight and moisture. Clear glass jars work well.
  • Avoid storing for more than 2 months, as the spices can lose pungency. Make smaller batches as required.
  • Do not store near other spices as the black salt is highly aromatic and can make other spices smell musty over time.

With proper airtight storage, you can enjoy freshly made chaat masala's punchy flavors for up to 8 weeks.


What's the difference between chaat masala and garam masala?

While both are spice mixes used in Indian cuisine, they have very different flavor profiles. Garam masala is a more warming blend used in curries, while chaat masala is cooling and used as a finishing sprinkle.

What is a good substitute if you don't have chaat masala?

You can try adding amchoor powder plus a pinch of black salt to approximate the sourness. Also boost other flavors like ginger, mint or lemon juice.

Can you use chaat masala in recipes other than Indian cuisine?

Absolutely! Chaat masala works very well sprinkled on fruits, salads, roasted veggies and snack mixes in all types of global cuisines.

Is store-bought or homemade chaat masala better?

Homemade has superior aroma as you can use whole spices that retain their essential oils better. It also avoids preservatives or additives used in commercial products.


Chaat masala deserves a spot in every spice-loving cook's pantry.

It may have originated from street snack seasonings in India, but this versatile spice blend can enhance everything from fruity desserts to hearty curries.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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