Chaat Masala
- Razia Hayden
- May 6
- 2 min read
The Tangy Rebel of the Spice Cabinet
If spice blends had personalities, chaat masala would be the one wearing sunglasses indoors, crashing the party uninvited, and somehow becoming everyone's favorite guest.
This stuff is not subtle. It's funky. It's tangy. It's salty. It’s got that “I don’t care if you understand me, I know I’m amazing” energy. And once you taste it, you’ll want to sprinkle it on everything—fruit, popcorn, roasted veggies, even toast. (Don’t knock it till you try it.)
So, what is it?
Chaat masala is a North Indian spice mix traditionally used on—you guessed it—chaat, the bold, tangy, snacky street food that makes you feel alive again. But honestly, this stuff doesn’t know its limits, and that’s why I love it.
My Chaat Masala Mix (aka, The Flavor Bomb)
Adapted from tradition, simplified for my real-life pantry.
Ingredients:
1½ tbsp amchur (dried mango powder) – the source of all that citrusy magic
1 tbsp cumin seeds – toasted lightly in a dry pan
2 tsp coriander seeds – also toasted, because why should cumin have all the fun
1 tsp fennel seeds – optional, but adds a nice floral lift
1 tsp black salt (kala namak) – funky and sulfurous in the best way
1 tsp regular salt – balance is everything
½ tsp ground ginger
¼ tsp ground black pepper
Pinch of chili powder – for heat and color
Instructions:
Toast the cumin, coriander, and fennel seeds in a dry skillet over medium heat until fragrant (about 2–3 minutes). Your kitchen will smell amazing.
Let them cool, then grind to a powder using a spice grinder or mortar and pestle.
Mix with the remaining ingredients.
Store in an airtight jar. Will keep for months, but probably won’t last that long.
How to Use It (A.K.A. Sprinkle Recklessly)
Over fruit—especially mango, pineapple, watermelon
On top of aloo chaat, pakoras, or raita
Mixed into yogurt for a dip with attitude
Over popcorn, fries, or roasted chickpeas
On boiled eggs, if you’re living your best life
Chaat masala isn’t here to blend in. It’s here to shake things up, challenge the bland, and remind your taste buds they have a purpose.
Make a batch, keep it handy, and don’t be afraid to get a little weird with it. That’s how flavor magic happens.
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