Chaat Masala is an integral Pakistani spice mix and this homemade version of a Pakistani Chaat Masala Recipe has that iconic chatpata flavour, takes minutes to put together and is preservative free!
What is Chaat Masala
The word chat-pata - spicy, salty, smoky and a little sweet - is one of the iconic tastes of Pakistani cooking. As a friend wisely put it, it's our umami.
A Chaat Masala is a chatpata spice mix consisting of a variety of ingredients that combine to create that flavor profile. In general the category of ingredients are
- salty - table salt, kala namak (black salt, which is actually pink)
- spicy - chilli powder and/or flakes
- smoky - coriander powder, cumin seeds
- tangy - amchur powder, carom seeds
- sweet - sugar
The ubiquitous spice mix sold in stores has NINETEEN ingredients, two of which are preservatives.
A Little Chaat Masala Backstory
I will freely admit that making Chaat Masala isn't something that was high on my radar until last year when someone messaged me and asked if I had a recipe since the store bought one no longer tasted the same. I was still working through my old box, but the moment I got a new one I realized she was absolutely right.
The current versions sold in stores remind me of a medicine we used to eat in Pakistan when our tummies were upset. True story.
The other thing I learnt from this was that I clearly wasn't going through a spice box within six months or even a year, spices do have a shelf life. I checked the box and it turns out it was way expired.
Reasons for Making Your Own Chaat Masala
So here are my top 4 reasons for making your own Chaat Masala
1.) It tastes better
2.) It has no weird chemicals in it
3.) It takes 5 minutes to make
4.) You can make a smaller quantity - no more expired masala!
What do you use Chaat Masala in?
I use it here in my Mixed Plate Chaat, Chana Chaat, and scattered over Dahi Baray. It is in heavy rotation around here especially during the month of Ramadan and part of my Ramadan Prep.
People often use it on their Murgh Cholay as well. It's also so yummy over pomegranate seeds (weird, but true).
Why Call it a Pakistani Chaat Masala Recipe
Now I say I am making a Pakistani Chaat Masala Recipe, because my Indian friends tell me that our Chaat Masala has a different flavor profile than theirs. By no means am I suggesting Chaat Masala is only a Pakistani thing.
Ingredients: tested and retested
Guys this one was a doozy to engineer. I wanted to keep the integral components of the masala intact, but keep the recipe manageable. Here is what I settled on after considerable going back and forth.
Most are fairly standard but I want to draw your attention to the ones that make this masala so distinct.
- Salt, Black Salt - for the right mix of savory
- Amchur (dried mango) powder for that tangy taste
- Carom Seeds for their distinctive flavour and aroma
- Sugar for balance
If I took any of these out I found myself really missing them.
How to make Chaat Masala: One Must Know
Don't burn your cumin and coriander when roasting them. That's all.
Chaat Masala vs Garam Masala
What's the difference you wonder?
Garam Masala is a smoky spice blend, with strong flavours and a mellow but insistent heat. Chaat Masala is a tangy mix with a spice and savoury quality that is undeniably assertive.
They are both must have spice mixes and fortunately also easy to make!
Made this recipe? Rate it below by clicking the number of stars and leave a comment!
Chaat Masala Recipe - Pakistani (Quick & Easy!)
Ingredients
- 2 tsp Coriander Seeds
- 3 tsp Cumin Seeds
- ½ tsp Salt
- ¾ tsp Kala Namak (Black Salt)
- 3 tsp Amchur Powder
- 1 ½ tsp Chilli Powder
- ½ tsp Pepper
- ¾ tsp Carom Seeds (Ajwain)
- ½ tsp Sugar
Instructions
- Place a clean skillet on medium high heat, as soon as it's hot add the coriander and cumin seeds, moving them around frequently until they smell fragrant. Set aside to cool.
- While the seeds are cooling mix the remaining ingredients in a spice grinder or mini blender and then add the seeds.
- Grind to desired consistency. Store in an air tight container in a dark place (inside a cabinet)
Pallavi Rustagi says
Why it gets spicy taste. Kids not able to eat it.what to do
Sarah Mir says
HI Pallavi! It is spicy because of the laal mirch in it! If your kids are finding it too spicy then I would go ahead and make another batch without laal mirch and combine the two!
Sarah Mir says
Sorry to hear it didn’t work for you!
Sidrah Afzal says
Love Sarahs recipes they are always a hit
Sarah Mir says
Aww thank you Sidrah!
Basheera says
Can your chaat masala work on fruit chaats?
Sarah Mir says
It absolutely can!
badr says
Excellent1 Thank you for the "Pakistani" recipe
Sarah Mir says
yay! you get it!!! thank you!
Shaima says
Sarah, such an easy and delicious recipe. Just made this today and so grateful that you used all the items that are easy accessible in every kitchen.
Sarah Mir says
Shaima! Thank you so so much!
Aiysha says
Thank you Sarah. Chat masala is a staple in my house. I am definitely going to try this.
Sarah Mir says
I'd love to hear what you think!
Samina says
Sara you are awesome
Going to make this healthy spice mixture
Sarah Mir says
aww thank you!
Farwah says
Is this the same masala for masala fries from red apple/hot&spicy?
Sarah Mir says
Hi farwah! Okay SO, I have been working on that seperately and for that I like to take salt, chilli powder, zeera powder and a pinch of chaat masala! let me know what you think!
Marium says
Omggggg I’m making this!! This weekend! It’s happening
Sarah Mir says
thank youuuu thank youuuu