Chaat Masala/ Homemade Chat Masala Recipe/Popular Roadside Chaat Masala

Tarla.Dalal's picture

Dec. 21, 2015

Most chaats owe their snazzy, tongue-tickling flavour to this peppy masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the Chaat Masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make it, so that you get a uniformly-blended masala, which can be stored for a long time.


Cumin seeds 1/4 Cup (4 tbs) (jeera)
Black peppercorns 1 Tablespoon (kalimirch)
Dried mango powder 1/4 Cup (4 tbs) (amchur)
Black salt 2 Tablespoon (sanchal)
Salt 1 1/2 Tablespoon
Asafoetida 1/2 Teaspoon (hing)



1. Put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes. 2. Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder. 3. Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve.4. Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes. 5. Store refrigerated or at room temperature in an air-tight container.

Recipe Summary

Difficulty Level: Easy
Cook Time: 3 Minutes
Ready In: 3 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 486Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat %

Trans Fat 0 g


Sodium 10147 mg422.79%

Total Carbohydrates 90 g30%

Dietary Fiber 8 g32%

Sugars 41 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet