A tangy Indian blend of dried mango powder, black salt, cumin, coriander and other spices, sprinkled over chaat street snacks, fruit, salads, raita and fried foods just before eating.
What it is¶
Chaat masala is a finishing seasoning that tastes sour, salty, savoury and slightly sulphurous all at once. It is built on amchur (dried green mango powder) for sourness and kala namak (Indian black salt) for its distinctive eggy savour, with roasted cumin, coriander, pepper, ajwain, asafoetida, chilli and sometimes dried mint and ginger.
It is named after chaat, the family of north Indian and Pakistani street snacks (the word is related to a Hindi verb meaning "to lick"): crisp, tangy, spicy dishes such as papdi chaat, aloo tikki chaat and bhel puri. Unlike most spice blends, chaat masala is almost never cooked; it is sprinkled on at the end.
Origins¶
Chaat is especially associated with Delhi, Lucknow, Varanasi and the cities of the Gangetic plain, as well as Lahore and Karachi, and its seasoning grew up with the street-food trade. Amchur and black salt are old ingredients in north Indian cooking. As a packaged powder, chaat masala became widespread with commercial Indian spice brands in the 20th century, and today most households buy it ready-made; each brand has a recognisably different balance.
What goes in it¶
| Component | Role |
|---|---|
| amchur | Sourness; often the largest ingredient |
| Black salt (kala namak) | Salty, sulphurous, egg-like savour; essential |
| Roasted cumin | Toasty, earthy depth |
| Coriander seed | Citrusy warmth |
| black pepper | Heat |
| ajwain | Thyme-like sharpness |
| asafoetida | Onion-garlic savour, in tiny quantity |
| Red chilli | Heat and colour |
| Dried mint, dried ginger, anardana | Optional; brighter, fresher notes |
| Ordinary salt | Seasoning |
Flavour¶
Sharp, sour and salty first, then toasty cumin and a lingering sulphurous note from black salt that some newcomers find startling. That smell comes from sulphur compounds in the salt, and it is the whole point: it makes fruit and potatoes taste more savoury and more intensely seasoned.
How to use it¶
- Chaat: sprinkle over papdi chaat, aloo chaat, bhel puri, dahi vada and samosa chaat just before serving.
- Fruit chaat: diced apple, banana, guava, papaya, pomegranate and cucumber tossed with lemon and a teaspoon of chaat masala.
- Salads: onion and tomato kachumber, sliced cucumber.
- Fried foods: pakoras, samosas, chips, roasted nuts and chickpeas.
- Drinks: a pinch in salted lassi, lemonade (shikanji) or jaljeera.
- Grills: over tikka and kebabs as they come off the grill.
Making it at home¶
About 8 tablespoons · 10 minutes
You need
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- ½ tsp ajwain seeds
- 3 tbsp amchur (dried mango powder)
- 1½ tbsp black salt (kala namak)
- 1 tsp chilli powder
- 1 tsp dried mint, crumbled (optional)
- ½ tsp ground ginger
- ¼ tsp asafoetida
- 1 tsp ordinary salt
Method
- Toast the cumin, coriander, peppercorns and ajwain in a dry pan over a medium heat for 2–3 minutes, until the cumin is a shade darker and fragrant.
- Cool, then grind finely.
- Mix with the remaining ingredients and grind again briefly to combine evenly. Sieve if you like.
- Store airtight.
Variations¶
- Fruit chaat masala: more amchur and black salt, less chilli.
- With anardana: dried pomegranate seed powder adds a fruity tartness.
- Pakistani chaat masala: often hotter, with more chilli.
- Brand differences: shop chaat masalas vary widely in sourness and salt, and many families have a firm favourite.
There is no single authentic recipe; street vendors in particular often mix their own.
Buying and storing¶
Airtight, cool and dry. Black salt and amchur can clump in humidity; a few grains of rice in the jar help. Because it is used at the table, keep a small jar handy and the rest sealed. Black salt is sold in Indian grocers as a pinkish-grey powder or dark lumps.