Vegan 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 you simply cannot get from pre-ground spices, and the difference is immediately obvious the moment the skillet heats up. Kala namak brings that distinctive sulfurous, eggy edge, while amchur delivers 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. The good news for plant-based cooks is that this blend is naturally free of any animal-derived ingredients — every component is a seed, a dried fruit powder, or a ground spice. Store-bought versions can be inconsistent and sometimes contain additives you didn't ask for, so making your own means you control exactly what goes in the jar. Sprinkle it over roasted chickpeas, fresh fruit, fried snacks, or grilled vegetables and watch it transform whatever it touches.
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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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