Dairy 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, complex 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 a noticeable difference in the final flavor. Once ground and combined with amchur's bright sourness, the smoky depth of kala namak, a gentle heat from cayenne, and warm undertones of cinnamon and cloves, you end up with a blend that tastes like it came from a specialty spice shop. The good news for anyone avoiding dairy is that every single ingredient here is naturally plant-based, so there's no need to scrutinize labels on store-bought versions that sometimes include anti-caking agents or mystery additives. Sprinkle it over roasted vegetables, fresh fruit, chickpeas, or grilled corn and watch the whole dish come alive. It stores in an airtight jar for up to three months, meaning one quick batch keeps your spice rack stocked and ready to go.
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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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