Celery Free Chaat Masala
This tangy, funky spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking — and making it from scratch at home is surprisingly simple. Toasting whole cumin and coriander seeds before grinding them unlocks a depth of flavor that pre-made blends rarely match, filling your kitchen with an irresistible smoky, earthy aroma. The combination of amchur's bright tartness, kala namak's sulfurous punch, and a gentle heat from cayenne and black pepper creates something genuinely complex and addictive. A pinch of asafoetida ties everything together with a savory, almost umami-like backbone that makes the whole blend sing. Every ingredient here is a pure, single-source spice or dried powder — nothing hidden, nothing processed — so you know exactly what's going into your jar. Sprinkle it over roasted chickpeas, fresh fruit, yogurt dips, or fried snacks and watch it transform whatever it touches. Stored in an airtight jar, it stays potent for up to three months, meaning one quick batch keeps your cooking elevated for weeks.
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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.
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