Sesame Free Chaat Masala
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches, and this tangy, smoky chaat masala is no exception. The magic starts with toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and fill your kitchen with an irresistible aroma — that step alone makes the whole blend taste more alive than anything you'd find pre-packaged. Once ground and combined with amchur's bright tartness, the funky depth of kala namak, a gentle heat from cayenne, and warm undertones of cinnamon and cloves, you get a complex, layered seasoning that's genuinely hard to stop reaching for. Store-bought chaat masala blends can be a minefield for people avoiding sesame, since shared facilities and undisclosed ingredients are common concerns — mixing your own means you know exactly what's in the jar. A pinch of asafoetida ties everything together with a savory, almost umami-like backbone that makes the blend taste far more sophisticated than its short ingredient list suggests. Sprinkle it over roasted chickpeas, fresh fruit, yogurt dips, or grilled vegetables and watch ordinary snacks transform into something craveable. Sealed in an airtight jar, this blend stays fresh for up to three months, so one quick batch keeps your spice rack stocked for weeks.
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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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