Serves 11 · Prep 5 min · Cook 3 min · 35 calories per serving
A tangy and savory Indian spice blend perfect for sprinkling on snacks, salads, and fruits.
Why it's healthy
Chaat masala, used in small quantities, offers health benefits derived from its constituent spices. Cumin and coriander seeds are known to aid digestion and are good sources of dietary fiber and iron, which is essential for oxygen transport in the blood. Ginger powder contains gingerol, a compound with powerful anti-inflammatory and antioxidant effects that can soothe the digestive system. Asafoetida (hing) is traditionally used to relieve gas and indigestion. The blend is naturally low in calories, fat, and sugar. However, its primary health consideration is the high sodium content from black salt (kala namak), so it should be used judiciously.
Ingredients
3 tbsp Cumin Seeds
1.5 tbsp Coriander Seeds
1 tsp Fennel Seeds
1/2 tsp Ajwain (Carom Seeds)
8-10 Black Peppercorns
3 tbsp Amchur (Dry Mango Powder)
2 tbsp Kala Namak (Black Salt)
1 tsp Ginger Powder
1/2 tsp Asafoetida (Hing)
1 tsp Red Chili Powder
1 tsp Table Salt (or to taste)
Instructions
In a dry pan over low heat, toast the cumin seeds, coriander seeds, fennel seeds, ajwain, and black peppercorns until they become aromatic, about 2-3 minutes. Be careful not to burn them.
Remove the toasted spices from the pan and let them cool down completely.
Once cooled, transfer the spices to a high-powered blender or a dedicated spice grinder.
Add the amchur (dry mango powder), kala namak (black salt), ginger powder, asafoetida, red chili powder, and table salt to the grinder.
Grind all the ingredients together into a fine, uniform powder.
For an extra-fine texture, you can sift the ground masala through a fine-mesh sieve.
Store the homemade chaat masala in a clean, dry, airtight container away from direct sunlight. It will stay fresh for several months.