Fish Free Chaat Masala
This tangy, electrifying spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking. The combination of toasted cumin and coriander, tart amchur, funky kala namak, and a gentle heat from cayenne creates a powder that is somehow bright, smoky, earthy, and sour all at once. Toasting the whole seeds before grinding is the move that makes everything pop — it coaxes out a depth of flavor you simply cannot get from pre-ground spices. Because this blend is built entirely from seeds, dried fruits, and ground spices, it is naturally free from any seafood-derived ingredients, which can sneak into commercial spice mixes more often than you'd expect. Sprinkle it over roasted chickpeas, sliced fruit, yogurt dips, or grilled vegetables and watch the whole dish transform. Stored in an airtight jar, a single batch will keep you stocked for up to three months of seriously bold cooking.
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!