If you’ve ever sprinkled Chaat Masala over cut mango, hot chana, or even popcorn and thought, What is this magic? – You’re not alone. Chaat Masala is the spice mixture that makes you fly and reach for more. Abyy, funky, peppery and a little mysterious – it’s the secret handshake of the Indian way.
This is not a shortcut of five mammals.
Its roots in the Food Culture of the Bombay road – where each Bhelwala keeps their mixture as a secret – this version is removed in complexity. Think of the roasted cumin and coriander for depth, the black salt for this undisputed sulfur tang, and the Amchur to make your mouth water. Then there is Ajwain and ginger for digestive warmth, fennel for a soft, stunning sweetness, and dried red chili to bring the heat.
As dieticianI don’t just think about the taste here. As a dietitian, I am attracted to spices that do more – what our ancestors used to support digestion, calm inflammation and balance a meal. This is the kind of wisdom I want in my spice jar.
Unlike many simplified versions that float online, this does not stop in five components or calls for intensity. Bombay Chaat Masala powder was never shy. It is smoked, full, pepper – lined like the city that inspired it.
And it’s not just for teas. Surely, it shines over Bhel Puri and Aloo Tikki. But try it in fruits, in yogurt, over roasted edamame, even scattered over a boiled egg – and suddenly all have flavor as they are possibly to eat with your fingers.
Toast, grinding and shaking
Only a few spices, a warm frying pan and a spice grinder – this is all needed to bring this homemade Indian spice combined in life. Here’s how I do it.
What do I do to keep the mixture fresh and wild
Keep your chaat masala in a cool, dark spot – view of direct sunlight, heat and humidity. Spices can lose their kick quickly, especially when the ground. For the best taste and aroma, you aim to use it within 2 to 3 months.
Try this recipe a mix of spices? I would love to hear from you! Drop a rating, leave a comment and with labels Instagram @Desiliciousrd so I can rest from my kitchen!
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Imprint
My ode to Mumbai Masala
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Equipment
- 1 spice or brown grinder
Ingredients
- 1 Tbsp seeds plain
- 1 Tbsp coriander
- 1 Tsp carabo
- 1 Tsp fennel seed
- 3 dried red chili Adjust the flavor
- 1 Tsp black pepper
- 1½ Tsp dried mango dust
- ¾ Tsp ginger
- 1½ Tsp black salt
- ½ Tsp Himalayan salt
- ¼ Tsp pomegranate
- ½ Tsp dried mint
- ⅛ Tsp asafoetida
Instructions
- In a dry pan over medium heat, toast cumin, coriander, walnut seeds, fennel and red chili up to aromatic (1-2 minutes). Stir constantly and switch between medium and low fire to avoid burning.
- Allow the toasted spices to cool completely, then grind in a thin powder using a spice grinder.
- Add black pepper mango powder, ginger powder, pomegranate powder, black salt, Himalayan salt, dried mint and Asafoetida. Stir well.
- Transfer to airtight jar and store in a cool, dark place. Use within 3 months for maximum power.
Video
Notes
Tang settings
- Amchur brands vary wild. If your mixture turns out to be too sour, reduce it with a more cumin or coriander sting and overturn. If it is not spicy enough, mix more amchur after grinding.
Not substitute garam masala
- It may look like a regular garam masala, but don’t cook it in curry – the brightness is lost. This is just for the finish.
Nutrition
My ODE post on Bombay Chaat Masala first appeared on Shahzadi Devje, RD CDE MSC | Healthy Indian recipes Television diet.
