Chaat Masala (Indian Street Snack Spice Blend)

This spice blend adds salty, funky, spicy, and sour flavors to anything it touches, from traditional chaat dishes to sliced fruit or mixed nuts.

A small bowl filled with a large pile of chaat spice mix.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Toasting the spices individually draws out the perfect aroma and flavor from each.
  • Tamarind powder and green mango powder together add layers of mouth-puckering complexity.
  • Kala namak (Himalayan black salt) provides the masala with its classic funky aroma.

This funky, salty, spicy, and sour spice blend is all you need to transform anything into a chaat (a type of street snack popular throughout South Asia). It works great in traditional chaat recipes, such as papri chaat and pani puri, but can also simply be sprinkled over fruit or vegetables or used as a spice for snack foods, like Chex mix.

A copper plate with piles of spices around the exterior. Each pile of spices is labeled in this image.

Serious Eats / Vicky Wasik

November 2017

Recipe Details

Chaat Masala (Indian Street Snack Spice Blend)

Prep 5 mins
Cook 15 mins
Active 10 mins
Total 20 mins
Serves 8 servings
Makes 1 cup spice mix

This spice blend adds salty, funky, spicy, and sour flavors to anything it touches, from traditional chaat dishes to sliced fruit or mixed nuts.


  • 2 1/2 tablespoons (12g) cumin seeds

  • 1 tablespoon (5g) coriander seeds

  • 1 1/2 teaspoons (4g) fennel seeds

  • 1 1/2 teaspoons (3g) ajwain seeds

  • 1 tablespoon (3g) dried mint

  • 1 tablespoon (13g) kala namak powder

  • 1 teaspoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 3 tablespoons (18g) green mango powder

  • 4 1/2 teaspoons (16g) tamarind powder

  • 1 teaspoon (2g) whole black peppercorns

  • 5 teaspoons (12g) Kashmiri red chile powder (see note)

  • 1 teaspoon (2g) ginger powder


  1. In a dry sauté pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.

  2. In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chile powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl.

    The toasted spices inside of the bowl of a high speed blender, but not yet blended.

    Serious Eats / Vicky Wasik

  3. Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.

    The toasted and ground chaat masala spices inside of the bowl of a high speed blender.

    Serious Eats / Vicky Wasik

Special Equipment

High-powered blender, spice grinder, or mortar and pestle; sauté pan


Kashmiri red chile powder is mild and fruity. If you cannot find it and wish to substitute cayenne pepper, be sure to cut the amount used in the recipe by half.

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Nutrition Facts (per serving)
33 Calories
1g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 33
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 921mg 40%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 1g
Vitamin C 1mg 7%
Calcium 44mg 3%
Iron 2mg 11%
Potassium 129mg 3%
*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.)