Chaat masala, or spice powder, is a spicy blend of many different spices. This particular blend originates from the northern Indian state of Uttar Pradesh. It is most often used to season a chaat, which is a savory snack that combines various chopped vegetables, fruits and chutneys with a tangy sweet and sour tamarind sauce. Chaat masala is also commonly used in other types of Indian cuisine as well.
TIP: Use this versatile and fragrant curry mix to enhance any dish, including soups and stews.
Chaat masala is a blend of very different spices, so it tends to work well with a variety of dishes. But every dish is different and every chaat masala has its own unique flavor and taste. If you want to season your chaat masala, it is best to season it according to the recipe that you are going to be using it for.
For example, a chaat masala used for making pani puri will be quite different from one used for making kachori or pakora or any other dish. The procedure for seasoning will also be slightly different according to the base and the recipe.
The method for making chaat masala is generally similar in all cases but the quantity and proportion of ingredients tend to differ according to the type of dish that you are going to use it in. For example, while making pani puri, you need a lot of amchur or dried mango powder and some salt as compared to making kachoris where you need very less salt and less amchur.
But still we can broadly divide the process of seasoning into two parts: pre-blending and post-blending
Soak all the whole spices (like black peppercorns
Chaat masala is a mixture of spices used in India to make a spicy sauce for snacks called chaat. This simple and delicious mix of spices can be used to spice up any curry dish.
Chaat masala can be made with as many different combinations of spices as there are cooks. Some like it hot and fiery, others mild with more emphasis on sweet notes. The following recipe is for a medium-spice blend that works well with most dishes. It can be adjusted according to taste by adding more or less of each ingredient.
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/8 tsp nutmeg (optional)
1/8 tsp ground cloves (optional)
The following quantities are for a medium-hot blend: 1 – 2 tbsp of chaat masala per person depending on how spicy you like your food, 3 tsp per kg vegetables or legumes, or 2.5 Tbsp per litre vegetable stock. The flavour will deepen if stored in an airtight jar and stays fresh for 6 months or more when stored in the refrigerator.
Note: If you happen to have all the ingredients handy and don’t want to bother with
Chaat masala, which translates as ‘seasoning’ or ‘spice’, is a spice mix that is both sweet and salty. It gives some heat and bite to the dish, and a sweet taste at the end. There are so many brands of chaat masala available in the market now that it has become difficult for a common man to choose one.
You can also make your own chaat masala at home with ease and convenience. Here is a recipe for making homemade Chaat Masala. Chaat Masala, if stored in an airtight container will stay fresh for 3 months.
1 tablespoon salt
2 tablespoons cayenne pepper
2 tablespoons ground black pepper
2 tablespoons amchoor (dried mango powder)
1 tablespoon ground red pepper
1 teaspoon ginger powder
Preparation of Homemade Chaat Masala:
In a bowl, mix together all the ingredients and store in an airtight container. This homemade spice mix can be used when ever you want to make chaat dishes like sev puri , pani puri, bhel puri etc.”
The seasonings of this spicy curry sauce are cumin seeds, coriander powder, ground black pepper, red chilli powder, ginger-garlic paste, chopped green chillies and salt.
Mix these spices well in a bowl. You can make it in a food processor or blender by adding water. The ingredients of this spicy sauce are dry roasted and then ground in the mixer to get a fine powder. Heat oil in a pan; add spoonfuls of this masala to it and stir fry well. You can also add raw papaya pieces or boiled potatoes to the curry sauce. This is a very tasty dish. It goes well with plain rice and chapattis.
Chaat Masala is a spicy curry powder. It is used to season chaat dishes. Chaat is a popular snack made in India, Pakistan, Nepal and Bangladesh. The word chaat (चाटनी) means “to lick” in Hindi. It refers to the fact that these snacks are so delicious that you have to keep licking your fingers after eating them. Chaat is served as an appetizer or as a light meal with tea or coffee. Although chaat recipes vary from region to region, they usually consist of a mixture of raw or cooked vegetables and spices with yogurt, chutneys, sweet and salty sauces.
If you are looking for tasty chaat recipes then you are at right place. Here I am going to share some easy-to-follow recipes of chaats like kachori chaat, bhel puri, dahi papdi chaat, tikki chaat etc. which will make your celebrations more lively and enjoyable.
Chaat Masala is an Indian spice blend. It is a combination of many spices, dried fruit and herbs including cumin, black salt, coriander, black pepper, green cardamom powder and more.
Taste: Chaat Masala is spicy with a sour taste.
Serving Suggestions: Chaat masala is best added to fresh fruits and vegetables like apples, pears, tomatoes or cucumbers. It can also be added to yogurt based desserts called lassis or Indian lemonade.
A word of warning when using this spice mix: a little goes a long way! It is so flavorful that you only need a pinch to flavor your dish!
Chaat masala should not be confused with chat masala which has a different meaning in the Indian subcontinent.**