How to make it
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1
Dry roast the whole spices only
Place the cumin seeds, coriander seeds, and black peppercorns in a dry pan over low heat. Roast for 3–4 minutes, stirring frequently, until fragrant. The cumin will darken slightly and smell nutty. Do not add the powders at this stage — amchur and kala namak are not roasted.
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2
Cool completely before grinding
Spread the roasted spices on a plate and allow to cool fully — at least 10 minutes. This step is not optional. Warm spices grind into a paste rather than a powder, and the steam ruins the texture.
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3
Grind the roasted spices
Transfer cooled whole spices to a spice grinder and grind to a fine powder. 20-second bursts work better than one long grind — the stops prevent the motor from heating the spice.
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4
Mix in the remaining ingredients
Add the amchur, kala namak, red chilli powder, hing, dried mint, and regular salt to the ground spice mixture. Stir well with a dry spoon until completely uniform in colour and texture.
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5
Taste and adjust, then store
Taste a small pinch. A good chaat masala should hit all at once: sour (amchur), sulphurous and savoury (kala namak), warm (cumin), and a little spicy. Adjust any element to suit your preference. Store in a sealed glass jar.
Kala namak (black salt / Himalayan black salt) is the non-negotiable ingredient in chaat masala. Its distinctive sulphurous smell is what makes chaat masala taste like chaat masala — nothing else replicates it. Find it at any Indian grocery store. It's inexpensive and lasts years.
Where to use chaat masala
- Add 1 tsp pomegranate seed powder (anardana) for extra fruitiness
- Increase amchur to 3 tbsp for a more intensely sour version
- Add ½ tsp ginger powder for warmth that works especially well on fruit
- For a milder version, reduce red chilli powder to ½ tsp