Chaat Masala

Chaat Masala in a bowl with a spoon

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 16 to 24 servings
Yield: 1 cup
Nutrition Facts (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 0g
Vitamin C 4mg 19%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zingy, tangy, and slightly hot, chaat masala is an Indian spice mix that adds a boost of flavor to a variety of dishes. The powdery spice gets its distinctive flavor from black salt. Sometimes used as a spice in cooking, chaat masala is most often sprinkled as a garnish on salads, chaats (savory Indian-style snacks), drinks like Indian-style lemonade, and meals like curries and dals.

This is a basic recipe, but once you've made it a few times and become familiar with the ingredients and how they taste, you can experiment with the spices, increasing some and decreasing others to make your own custom blend. ​Some of the spices go by different names in Hindi and English, and either may be used on the packaging; to help you when shopping, both common names are included in the ingredient list. This recipe for chaat masala makes just under 1 cup, so multiply the ingredients if you need more.

"Homemade spice mixes are my favorite. They streamline recipes and add excitement and nuance to anything. I tried what the developer suggested and sprinkled a hint of this spice mix into my lemonade and WOW! Such a subtle but spectacular difference. I'll never have regular lemonade again!" —Renae Wilson

Chaat Masala in a glass jar spilling onto a wooden surface
A Note From Our Recipe Tester


  • 3 tablespoons cumin seeds

  • 1 tablespoon coriander seeds

  • 1 1/2 teaspoons fennel seeds, or saunf

  • 1/4 cup dried mango powder, amchur powder

  • 3 tablespoons black salt powder

  • 1 1/2 teaspoons freshly ground black pepper

  • 1 1/2 teaspoons ground ginger

  • 1 1/2 teaspoons ajwain seeds, or carom seeds

  • 1 teaspoon dried mint

  • 1/4 teaspoon asafetida powder, orhing

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chaat masala gathered

    The Spruce Eats / Diana Chistruga

  2. Heat a flat griddle or skillet over medium heat. Once hot, add the cumin, coriander, and fennel seeds.

    Cumin, coriander, and fennel seeds on a grill pan

    The Spruce Eats / Diana Chistruga

  3. Dry roast the seeds until they begin to turn a little darker and give off their aromas. Stir often while roasting to prevent the seeds from burning, about 3-5 minutes.

    Dry roasting seeds on a grill

    The Spruce Eats / Diana Chistruga

  4. Remove the seeds from the griddle and spread on a plate to cool.

    Dry roasted seeds on a platter

    The Spruce Eats / Diana Chistruga

  5. Mix the dry roasted seeds with dried mango powder, black salt, black pepper, ginger, ajwain seeds, dried mint, and asafetida powder in a clean, dry, spice grinder, coffee grinder, or food processor and grind until a fine, smooth powder forms.

    Seeds in a food processor ground up for chaat masala

    The Spruce Eats / Diana Chistruga

  6. Transfer to a glass container with a tight seal and store in a cool, dark place. Use in your favorite recipes and enjoy.

    Chaat masala in a jar

    The Spruce Eats / Diana Chistruga

How to Use Chaat Masala

  • Sprinkle chaat masala on almost any green salad for an added kick.
  • Add a pinch of chaat masala to lemonade and stir it in to give the lemonade an instant lift.
  • Indian vegetarian dishes taste particularly good with a small garnish of chaat masala. After the dish is cooked and you have turned off the heat, sprinkle a few pinches of chaat masala over the top of the dish and cover immediately. Let sit for 2 to 3 minutes and serve.

How to Store

  • Homemade chaat masala should be used within two to three months of making it, as the ingredients will lose their potency if kept too long. Place in a glass container and store in a cool, dry place.
  • Do not store chaat masala with other spices as the ingredients (especially the black salt) are highly aromatic, and the other spices will take on the aromas.

Is chaat masala the same as garam masala?

While chaat masala and garam masala are both popular Indian spice blends, they have different flavor profiles and are used very differently. Garam masala is a spice mixture that combines cardamom, cumin, coriander, cinnamon, clove, turmeric, and other spices for an aromatic, savory blend. It's used in curries and other hot dishes. Chaat masala contains some of the same spices as well as dried mango powder, black salt, and other spices, and is sprinkled on finished dishes and used to top chaat (savory snacks).

What can be used instead of chaat masala?

Chaat masala has a distinctive flavor that is hard to replicate since it is a blend of several spices. While there aren't any perfect substitutes, the best option is to use as many of the spices present in chaat masala as you can in the correct proportion. If you don't have dried mango powder, try adding a little lemon or lime juice.