Indian spices are always aromatic and savory, and we love them so – especially when they have a healthy dose of dried red chilies in the mix. This homemade chaat masala recipe delivers there, plus you can optionally add paprika for a little more warmth (and a more vibrant color). Control the heat by choosing your dried red chilies wisely – dried red jalapeño will deliver a very eatable medium heat, while dried cayenne or Thai peppers will move you quickly up the pepper scale ladder.
The flavor is exotic and complex – a little tart, salty, and spicy all rolled into one. It does call for some more unique spices, like mango powder (amchoor) and asafoetida (thing), which may take some extra sourcing. Amazon.com carries both amchoor and hing to make sourcing much simpler (affiliate links, folks.)
Chaat masala is primarily used as a finishing spice for Indian food, similar to garam masala. Try it sprinkled on your favorite Indian fare, from fried samosas to rich curries. Or use it to liven up your salads with a healthy kick of exotic spices.
Like this recipe? You’ll love these too:
- Sriracha Powder: Turn your favorite hot sauce into its own unique seasoning powder.
- Homemade Adobo Seasoning: Another global staple seasoning that you can DIY.
- Homemade Harissa: A delicious, exotically spiced chili paste.
Homemade Chaat Masala
- 4 tablespoons coriander seeds
- 4 teaspoons cumin seeds
- 1 1/2 teaspoon carom seeds
- 5 red dried chiles destemmed
- 3 tablespoons rock salt
- 3 teaspoons dried mango powder amchoor
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon ginger powder
- 1/4 teaspoon asafoetida hing
- 2 teaspoons paprika optional
- 1 teaspoon dried mint optional
- Roast the seeds over low heat until they are aromatic (2 to 3 minutes), then remove from heat.
- Combine all of the ingredients, then, using a mortar and pestle, crush them into powder form.
- Use right away or store in a sealable airtight container.
– Dried red jalapeños (low-medium)
– Dried cayenne (medium)
– Thai (high-medium)