Chaat is among the most common snack of Indian food. We all love eating the spicy, tasty and tangy Chaat’s. It can be made from any core ingredient with various other side ingredients. Everybody’s like to eat the Delicious Chaat. We often as well make it at home. The real taste of Chaat lies in the spice mix powder that goes into its making. The finger-licking Chaat can be made if you add Chaat Masala in it. The Chaat masala recipe is easy and simple to follow. It needs few handful of spices.
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It is spicy and tangy blend of masala powders. It has the combination of whole spices and spice powders. This Chaat Masala is used in all kinds of Indian food. The most preferred food for this Masala is the Chaat dishes. Any type of chaat dish you prepare, it is incomplete without the addition of this spice mix powder. Sprinkle it once and it will keep the taste of Chaat alive in your mouth for ages. Just a pinch of this Masala is enough to add twist in all your Chaat’s and savory snacks.
It is because of this peppy masala, that Chaats taste chatpata and tasty. All the different chaats owe their taste to this spice mix. The tongue-tickling flavour of Chaat Masala is due to all the whole spices used. This spice powder comprises of mainly dry mango powder, cumin seeds, and black peppers. All these spices are used every day and are commonly available. The combination of roasted whole spices with the pungent spice powders is amazing. The Chaat Masala is very aromatic and highly fragrant.
Add it to any dish and instantly get the attention. It is prepared with just a few ingredients. The sprinkle of salt in correct proportion gives the zing. The enjoyable flavours of this Chaat instantly refreshes you. It imparts a remarkable taste to the dish which lives up to your expectations. Roast and grind the ingredients in the right way. This chaat masala can be made and stored for days. Here, follow the recipe and blend the spices in the perfect way.
- You can use roasted cumin seed powder (bhuna jeera powder) if you have it.
- If you are using roasted cumin seeds powder, you just have to grind black peppercorns.
- Roast and grind only the whole spices, not the spice powders.
- Adjust the proportion of salt as per your taste.
- You can skip the black salt. But using black salt will give Chaat like taste to the Chaat Masala.
- For the refreshing flavours, you can try adding powdered mint leaves.
- You can store the Chaat Masala in the fridge as well.
- Though its shelf life is very long, but make it small batches that last for one month.
- You must not prepare it in too much bulk to retain its strong flavour and freshness.
- It is recommended to use the homemade Dry Mango Powder. You can get from the store as well.
Once the Chaat Masala is prepared, it is stored in a container. And then whenever you want to use, you can take a spoonful of masala from the container. Take out some portion and keep handy in a jar. Every time you need it, use a clean and dry spoon to take it out.
All you need for the extraordinary taste of the dish is just a pinch of sprinkle. Add it to the prepared dish. Stir everything and mix the Chaat masala. You can give a good toss to combine Chaat masala with the whole dish. You can sprinkle it over fresh fruits or plain curd as well.
What is Chaat Masala?
The Chaat Masala is a kind of tangy spice mix which instantly perks up the flavours of various Indian Snacks. You can sprinkle it over the fried, roasted and steamed food. Also, the taste of various salads and the Chaat dishes depend on the Chaat Masala. Get rid of the dull and the boring food! Add a pinch of chaat masala and give the interesting twist to the original flavour of your food.
It is the one flavour spice mix with many tastes. It has the blend of Indian whole spices each having their own unique flavours. It is spicy, salty with a little tart and tangy flavours. It is usually sprinkled over the ready food to enhance the flavours. It can be mixed right before serving the dish.
How do you make Chaat masala?
There are many companies who make the Chaat masala packets. You can get plenty of them from the market. But the taste and flavours of homemade Chaat masala is different. It is always better to use the homemade Chaat masala than to get from the store.
To make the Chaat Masala at home, you must dry the whole spices first. Then you have to roast them and grind them to a smooth powder. If you have the spice powders, then you can skip roasting and directly mix them.
What Is In Chaat Masala?
The basic ingredients in the Chaat Masala are the roasted cumin seeds, peppercorns, and the dried mango powder. The black salt, coriander powder, Asafoetida and the red chili pepper are among all the other important ingredients.
The red chilli powder plays a part to infuse the red color in the spice mix. You can add or skip adding the various whole spices or the spice powders. To get the right Chaat masala, it is very important to balance all the flavours.
Can there be Variation in Chaat Masala?
Yes! There can be many variations to this spice mix. Though at times, it may look like a very long list of ingredients, but most of them are optional. You can try to experiment with the few ingredients. You can also be flexible with the proportions in which they added in this Chaat Masala Recipe. You tweak with the amount and take different ingredients. You can twist the recipe and make your own customized Chaat Masala. Keep making and check your own favourite combination!
To make the authentic spice-mix powder with the traditional taste, you must include basic ingredients. For the original Chaat masala, the amchur, asafoetida & black salt are necessary elements. Their combination adds a unique flavour to the mixture. However, you can be flexible with their proportion. You can use them more sparingly!
For example, you can use coriander seeds along with cumin seeds. You may use ajwain and some dried red chillies. Also, apart from dry mango powder, you can add Garam masala. You can also add ginger, garlic, and tartaric acid.
Whichever ingredients you choose, you must roast them separately. Let them dry properly and then saute in a pan over medium high. Wait for them to become fragrant and avoid burning the whole spices. Once all are roasted, you can grind them to a powder.
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