High Fructose Corn Syrup Free Chaat Masala
Making your own spice blends at home is one of the smartest moves you can make in the kitchen, especially when store-bought versions are loaded with fillers, anti-caking agents, and sweeteners you never asked for. This tangy, smoky, deeply aromatic blend gets its signature punch from toasted cumin and coriander seeds, the funky depth of kala namak, and the bright sourness of amchur — no shortcuts, no mystery additives. Toasting the whole seeds before grinding is the step that makes all the difference, coaxing out a warmth and complexity that pre-ground spices simply can't match. A whisper of asafoetida, cinnamon, and cloves rounds everything out into something that tastes genuinely layered and alive. Sprinkle it over roasted chickpeas, fresh fruit chaat, grilled corn, or yogurt dips and watch it transform whatever it touches. The whole batch comes together in under fifteen minutes and keeps in a sealed jar for up to three months, so you'll always have it on hand when the craving hits.
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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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