My Ode to Bombay Chaat Masala

If you’ve ever sprinkled chaat masala over sliced mango, warm chana, or even popcorn and thought, What is this sorcery? — you’re not alone. Chaat masala is the spice blend that makes you pucker and reach for more. Tangy, funky, peppery, and a little mysterious — it’s the secret handshake of Indian street food.

This Isn’t A Five-Ingredient Shortcut.

Rooted in the street food culture of Bombay — where every bhelwala guards their blend like a secret — this version leans into complexity. Think roasted cumin and coriander for depth, black salt for that unmistakable sulphurous tang, and amchur to make your mouth water. Then there’s ajwain and ginger for digestive warmth, fennel for a soft, surprising sweetness, and dried red chili to bring the heat.

As a dietitian, I’m not just thinking about flavour here. As a dietitian, I’m drawn to spices that do more — the ones our ancestors used to support digestion, calm inflammation, and bring balance to a meal. That’s the kind of wisdom I want in my spice jar.

Unlike many simplified versions floating around online, this one doesn’t stop at five ingredients or dial down the intensity. Bombay-style chaat masala powder has never been shy. It’s smoky, punchy, peppery — layered like the city that inspired it.

And it’s not just for chaat. Sure, it shines over bhel puri and aloo tikki. But try it on fruit, in yogurt, over roasted edamame, even scattered over a boiled egg — and suddenly everything tastes like it’s meant to be eaten with your fingers.

Toast, Grind, and Shake

Just a few pantry spices, a hot pan, and a spice grinder — that’s all it takes to bring this homemade Indian spice blend to life. Here’s how I do it.

Each spice here plays a role — this isn’t a shortcut blend. We’re building bold, layered flavour the authentic way, starting right from the dabba.

I toggle between medium and low heat to keep the spices from scorching. You’re after a warm, nutty aroma—not smoke. Once the cumin and coriander seeds are golden, you’re there.

I always start with whole spices. They hold onto their natural oils better — and once you roast and grind them, the aroma is next level. It’s a small step that makes the flavour explode.

I grind mine in batches to avoid overheating the spices. A warm grinder can dull the aroma, so give it a break between pulses.

Don’t skip the ginger powder. It adds a warm undertone that rounds out the sharpness of the amchur and black salt. This isn’t just for flavour—it’s for balance.

I store my masala in a clear glass jar so I can keep an eye on freshness. Over time, the colour can fade and the aroma weakens—that’s how you know it’s time to make a new batch.

What I Do to Keep the Blend Fresh and Fierce

Keep your chaat masala in a cool, dark spot—away from direct sunlight, heat, and moisture. Spices can lose their kick fast, especially once ground. For the best flavour and aroma, aim to use it within 2 to 3 months.

Tried this spice blend recipe? I’d love to hear from you! Drop a rating, leave a comment, and tag me on Instagram @DesiliciousRD so I can cheer you on from my kitchen!

Desi~liciously Yours, Shahzadi

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Bombay chaat masala spice mix in a small patterned bowl.

My Ode To Bombay Chaat Masala

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Course spice blend

Cuisine Indian

Diet Diabetic, Gluten Free, Halal, Hindu, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword chaat masala powder, indian spices, spice blend

Health Benefit Anti-Inflammatory, Immune Supporting

Prep Time 10

Cook Time 5

cooling 15

Total Time 30

Servings people

Calories 5kcal

Author Shahzadi Devje

Cost $3

Equipment

1 spice grinder or coffee grinder

Ingredients

1 tbsp cumin seeds plain
1 tbsp coriander seeds
1 tsp carom seeds
1 tsp fennel seeds
3 dried red chilies adjust to taste
1 tsp black pepper
1½ tsp dried mango powder
¾ tsp ginger powder
1½ tsp black salt
½ tsp Himalayan salt
¼ tsp pomegranate seeds powder
½ tsp dried mint
⅛ tsp asafoetida

Instructions

In a dry pan over medium heat, toast cumin, coriander, carom seeds, fennel, and red chilies until aromatic (1–2 minutes). Stir constantly and toggle between medium and low heat to avoid burning.
Let the toasted spices cool completely, then grind into a fine powder using a spice grinder.
Add black pepper mango powder, ginger powder, pomegranate seeds powder, black salt, Himalayan salt, dried mint and asafoetida. Mix well.
Transfer to an airtight jar and store in a cool, dark place. Use within 3 months for peak potency.

Video

Notes

Tang Adjustments

Amchur brands vary wildly. If your blend turns out too sour, tone it down with a pinch more cumin or coriander and regrind. If it’s not tangy enough, stir in more amchur after grinding.

Not a Garam Masala Substitute

It may look like a regular garam masala, but don’t cook it into curries — the brightness gets lost. This one’s for finishing only.

Nutrition

The post My Ode to Bombay Chaat Masala appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.

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