Gelatin Free Chaat Masala
This tangy, complex 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 the cumin and coriander seeds in a dry skillet before grinding them unlocks a deep, smoky warmth that pre-made blends rarely capture. The combination of amchur's fruity tartness, kala namak's sulfurous depth, and a gentle heat from cayenne and black pepper creates something that's genuinely hard to stop sprinkling on everything. Many store-bought spice blends and seasoning mixes can contain hidden additives or anti-caking agents with questionable sourcing, so blending your own gives you full control over every ingredient. Every component here is a pure, plant-derived spice — nothing processed, nothing derived from animal byproducts. Once it's mixed and sealed in an airtight jar, you'll have a ready-to-use blend that keeps for up to three months, making it as practical as it is delicious. Dust it over roasted chickpeas, fresh fruit, yogurt dips, or grilled vegetables and watch it transform the ordinary into something extraordinary.
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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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