Eggless Chaat Masala
This tangy, funky spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking. Toasting whole cumin and coriander seeds before grinding them unlocks a depth that pre-ground spices simply can't match — you'll smell the difference the moment they hit the hot skillet. The kala namak brings that signature sulfurous, almost eggy funk, while amchur adds a bright, fruity tartness that makes your mouth water on contact. Cayenne, ginger, and black pepper layer in heat, and a whisper of cinnamon and cloves rounds everything out with warmth. Since it's built entirely from seeds, dried powders, and aromatics, there's nothing here to worry about from an egg-free standpoint — just pure, bold spice. Stir it into yogurt dips, dust it over roasted chickpeas, sprinkle it on fruit chaat, or shake it onto popcorn for an instant upgrade. Make a jar and you'll find yourself reaching for it constantly.
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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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