Barley Free Chaat Masala
That tangy, funky, slightly smoky punch you get from a great chaat masala is one of the most craveable flavors in all of Indian cooking — and making it from scratch at home is easier than you might think. This blend starts with whole cumin and coriander seeds toasted in a dry skillet until they turn fragrant and just a shade darker, which unlocks a depth you simply can't get from pre-ground spices. The real magic comes from kala namak, the sulfurous black salt that gives chaat masala its signature savory edge, balanced by tart amchur, warming ginger, and a whisper of cinnamon and cloves. Store-bought spice blends can be a minefield if you're avoiding grain-derived additives or fillers, so grinding your own means you know exactly what's in the jar. Every single ingredient here is a pure spice or seed — nothing hidden, nothing unnecessary. Stir it into yogurt, dust it over roasted vegetables, squeeze it onto sliced fruit, or use it as a finishing sprinkle on fried snacks and it will absolutely transform whatever it touches. One small batch keeps for up to three months, so you'll have this powerhouse blend ready to go whenever inspiration strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp asafoetida (hing)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp dried mint (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!