Lactose Free Chaat Masala
This tangy, smoky spice blend is one of those pantry staples that instantly transforms everything it touches — from roasted chickpeas and sliced fruit to grilled corn and street-style snacks. The magic comes from toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and release that irresistible, nutty fragrance before being ground fresh. Layered in with amchur's bright sourness, the sulfurous depth of kala namak, a gentle heat from cayenne, and warming notes of cinnamon and cloves, the result is a complex blend that tastes like it took far more effort than it did. Since it's built entirely from seeds, dried fruits, and ground spices, there's nothing here to worry about on the dairy front — no hidden milk solids, no cream-based fillers, just pure bold flavor. A pinch of dried mint rounds out the blend with a cool, herbal lift that makes the whole thing pop. Stir it together once and you'll have a jar ready to reach for over the next three months, making weeknight cooking feel a little more exciting every single time.
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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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