Chaat masala powder is a popular Indian spice blend that tastes tangy and tart with a small hint of spice. It’s primarily used for making chaats such as samosa chaat, which are a popular street food especially in Northern India. Some popular brands that you will find are – MDH, Everest, Catch, Badshah, and Shan. What Fruits to Use?

The good news is that most of the ingredients are common Indian spices that you likely have on hand if you often cook Indian cuisine. Dry mango powder (amchur) – A key ingredient. As the name suggests, it’s made from dried, unripe mangoes and gives the signature tartness. The addition of little orange juice to the fruit chaat takes it to the next level, but you can use any juice you have on hand. Mango juice is another excellent option. Dried pomegranate seeds (anardana) – For best results, I suggest using seeds instead of powder. The seeds are likely to be fresher and contribute better flavor. If you love making your own spice blends, try my easy garam masala recipe and homemade cumin and coriander powder! Need more ideas?It is fun to make your own custom blend. The one tweak I like to make during summer is to dry fresh mint leaves to make dried mint powder which I add to make my own blend. It adds delicious fresh notes to the blend. Other ideas include adding ground coriander seeds, red chilies, citric acid, pomegranate powder (anardana) to make your own homemade masala.

This salad blends two classic flavors – sweet and spicy– for an intense sensory experience. If you like this delicate balance, you’ll adore this recipe. Store the powder in a small, airtight spice jar or container. It’ll last for 6-8 weeks before it starts losing freshness. Since we aren’t using any anti-caking agents, it tends to get a little clumpy. Simply shake or break up any clumps as needed. How to use Chaat Masala There are many kinds of chaats which use it along with chutneys and a blend of other ingredients such as puffed rice, garbanzo beans, potatoes etc. (dependent on the type of chaat). Grind into a fine powder, shaking the spice grinder as needed to evenly distribute the powder. Store in an airtight spice jar for up to 8 weeks before it starts losing freshness. Chaat masala is not the same as garam masala, so garam masala is not a good substitute for chat masala. They are completely different flavor profiles using different spices.It is important to note it is hard to replicate the complex flavor, but if you can’t get to the grocery store these will be suitable replacements when you are in a pinch to get a similar flavor! Chaat masala vs Garam Masala My garam masala substitute recipe shows the type of commonly used ingredients for a garam masala recipe. Storing the spice Chaat Masala has a very distinct and easily recognizable taste. I’d describe it as a complex blend of tart, spicy, salty, tangy, and sour with a hint of sweetness. The 5 Essential Chaat Masala Ingredients Cumin seeds: Provides the “grounding” flavor of the spice. Whole cumin seeds are dry roasted and then ground to make a ground cumin seed powder (jeera powder). You can substitute roasted cumin seed powder that is ready made.

This can be turned into a delicious appetizer for your guests. Serve the chaat in store-bought tart shells with a spoonful of the chaat. Pro-tips

Info

Note: All of these spices can very easily be found in Indian grocery stores or online. Whole spices can be replaced with ground spices if you are in a pinch. Variations