Rice Free Chaat Masala
That tangy, funky, slightly fiery spice blend you find dusted over street food and fruit chaat is surprisingly easy to make at home — and this version is completely free of any grain-based fillers or anti-caking agents that sneak into commercial blends. Toasting whole cumin and coriander seeds in a dry skillet before grinding them is the move that separates a flat, dusty mix from something genuinely electric. The kala namak brings that signature sulfurous depth, while amchur delivers a bright, mouth-puckering sourness that makes everything it touches taste more alive. A pinch of asafoetida, warm cinnamon, and cloves round out the complexity without overwhelming the heat from cayenne and black pepper. Once you grind and combine everything, it's ready to sprinkle immediately — over roasted vegetables, yogurt, grilled proteins, or anything else that needs a serious flavor upgrade. Stored in an airtight jar, it keeps for up to three months, so one quick batch pays off for a long 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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