Chicken Free Chaat Masala
Making your own spice blends from scratch is one of those kitchen moves that instantly elevates everything it touches, and this tangy, smoky chaat masala is no exception. The magic starts with toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and fill your kitchen with an irresistible aroma — that step alone makes the whole blend taste far more complex than anything you'd find in a dusty store jar. Once ground and combined with amchur's bright tartness, the funky depth of kala namak, a gentle heat from cayenne, and warm undertones of cinnamon and cloves, you end up with a spice mix that's genuinely hard to stop reaching for. A pinch of asafoetida ties everything together with a savory, almost umami-like backbone that serious chaat lovers will recognize immediately. The whole blend is completely plant-based by nature — every single ingredient is a spice, seed, or dried powder, so there's zero concern about hidden animal-derived additives sneaking in. Sprinkle it over roasted vegetables, fruit chaat, yogurt dips, or even popcorn and watch people ask what your secret is. Stored in an airtight jar, it stays fresh and potent for up to three months, making this one small batch of effort well worth your time.
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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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