Turkey Free Chaat Masala
This tangy, funky spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking. Toasting whole cumin and coriander seeds before grinding them unlocks a depth that pre-ground spices simply can't match — you'll smell the difference the moment they hit the hot pan. Kala namak brings that distinctive sulfurous edge, while amchur adds a bright, fruity tartness that makes the whole blend pop. A pinch of asafoetida, a whisper of cinnamon and cloves, and a hit of cayenne round everything out into something genuinely complex. Store-bought versions can be hit or miss, and many contain additives or anti-caking agents you didn't ask for — making your own means you control every single ingredient. Stir it into yogurt, dust it over roasted chickpeas, squeeze it over sliced fruit, or shake it onto fried snacks straight from the pan. Once you have a jar of this on your counter, you'll find yourself reaching for it constantly.
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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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