Pregnancy Friendly Chaat Masala
Making your own spice blends from scratch is one of the smartest moves you can make when you're being more mindful about what goes into your food. Store-bought versions of this tangy, punchy seasoning mix can contain additives, anti-caking agents, or mystery fillers that you'd rather avoid — homemade means you know exactly what's in every pinch. The process starts with toasting whole cumin and coriander seeds in a dry skillet until they turn fragrant and golden, which unlocks a depth of flavor you simply can't get from pre-ground spices. Once cooled and ground, they get blended with amchur for bright tartness, warming ginger and cinnamon, a whisper of cloves, and just enough cayenne to keep things interesting. The result is a bold, complex seasoning that's ready to sprinkle over fruit, roasted vegetables, yogurt dips, or anything else that needs a flavor lift. A batch keeps in an airtight jar for up to three months, so you'll have a reliable, clean-ingredient staple on hand whenever a craving strikes.
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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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