Oats Free Chaat Masala
Making your own spice blends from scratch is one of those kitchen habits that genuinely transforms everyday cooking, and this tangy, punchy chaat masala is a perfect place to start. The magic here is in toasting whole cumin and coriander seeds until they turn fragrant and slightly darker, then grinding them fresh — that step alone gives the blend a depth that any pre-packaged version struggles to match. Kala namak brings its signature sulfurous, almost eggy funk, while amchur delivers a bright, fruity sourness that makes the whole mix pop. A hit of cayenne, black pepper, and ginger adds warmth without overwhelming, and the tiny pinches of cinnamon and cloves round everything out with subtle complexity. For anyone navigating grain sensitivities, homemade blends like this are a smart move — store-bought spice mixes can sometimes be processed on shared lines or bulked out with unexpected fillers, so controlling every ingredient yourself is a genuine relief. Once it's blended and sealed in an airtight jar, you've got a versatile seasoning that keeps for up to three months and works beautifully sprinkled over fruit, stirred into yogurt, or dusted on roasted vegetables.
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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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