Xanthan Gum Free Chaat Masala
Making your own spice blends from scratch is one of the smartest moves in the kitchen, and this tangy, punchy chaat masala is proof. Store-bought versions can sneak in anti-caking agents or fillers that aren't always clearly labeled, so grinding your own gives you full control over every single ingredient. The process starts with toasting whole cumin and coriander seeds until they turn fragrant and golden, which unlocks a depth of flavor you simply can't get from pre-ground spices. Kala namak brings that distinctive sulfurous, eggy note that makes chaat masala so unmistakably itself, while amchur delivers a bright, fruity tartness that balances the heat from cayenne and black pepper. A whisper of cinnamon, cloves, and asafoetida rounds everything out into something complex and craveable. Once it's blended and sealed in a jar, you've got a versatile seasoning that's ready to go on roasted chickpeas, fruit chaat, grilled corn, or anything else that needs a serious flavor upgrade — and it keeps for up to three months.
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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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