Chaat Masala

Nik Sharma

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Chaat Masala

USES: Sweet and Savory
Makes about ¼ cup/25 g


  • 2 tsp whole carom
  • 2 tsp whole cumin
  • 2 tsp whole coriander
  • 4 dried whole Kashmiri chillies
  • 4 whole cloves
  • 1 tsp dried mint
  • 1 tsp ground ginger
  • 1 tsp amchur (ground unripe mango powder)
  • A pinch of asafoetida/hing
  • 1 tsp whole black peppercorns
  • Ground kala namak/Indian black salt


Heat a small dry stainless-steel skillet or saucepan over medium-high heat. Add the carom, cumin, and coriander and toast until they turn fragrant and light brown, 30 to 45 seconds. Remove from the heat and transfer to a plate to cool completely. Once cooled, add the spices to a coffee grinder or spice mill along with the chillies, cloves, mint, ginger, amchur, and black peppercorns. Grind to a fine powder. Transfer to an airtight container and store in a cool dark place for up to 6 months. When ready to use, add ¼ tsp ground kala namak to every 1 tsp of chaat masala.

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