Yeast Free Chaat Masala
This tangy, smoky spice blend is the secret weapon behind some of the most craveable street food flavors in South Asian cooking — and making it from scratch at home is surprisingly simple. Toasting whole cumin and coriander seeds in a dry skillet before grinding them unlocks a depth of flavor that pre-made blends rarely match. The combination of amchur's fruity tartness, kala namak's sulfurous funk, and a gentle heat from cayenne and black pepper creates something genuinely addictive. Because this is a pure spice blend built entirely from dried seeds, powders, and salts, there's nothing here that could introduce fermentation byproducts — making it a clean, confident choice for anyone navigating yeast-related dietary needs. Asafoetida adds a savory, almost allium-like backbone that ties everything together beautifully. Once mixed, it keeps in an airtight jar for up to three months, so you can sprinkle it over roasted chickpeas, fresh fruit, yogurt, or grilled vegetables whenever the craving hits. A small batch like this goes a long way, and the payoff in flavor is enormous.
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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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