Chaat Masala


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chaat Masala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

USES: Sweet and Savory

  • Yield: Makes about ¼ cup/25 g



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 remaining ingredients except the kala namak. 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.

4 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.