Chaat Masala: The Tangy Finishing Sprinkle
Why chaat masala tastes tangy and salty, and ten things to sprinkle it on.
What it is
Chaat masala is a finishing masala, not a cooking masala. It is sprinkled on at the end, and its tang comes from dried mango powder (amchur) and black salt (kala namak).
What usually goes into it
- Amchur (dried mango powder)
- Black salt (kala namak)
- Roasted cumin
- Coriander, black pepper and dried mint
- A pinch of hing and chilli
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Sprinkle over papdi chaat, pani puri filling and bhel
- Toss with fruit, cucumber, sweet potato or boiled peanuts
- Dust over fries, makhana or roasted chana
- Stir a pinch into buttermilk, lemonade or raita
How much to use
- ¼–½ teaspoon per plate
- Contains salt — reduce added salt
Goes well with
Cumin Powder · Red Chilli Powder
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
Tangy finishing sprinkle for chaat, fruit and snacks
Tangy, salty, zesty
Related guides
RecipePapdi Chaat in 10 Minutes
Crisp papdis, potatoes, curd and chutneys, finished with a generous shake of chaat masala.
RecipeFruit Chaat with Chaat Masala
Seasonal fruit, lemon and a pinch of chaat masala — the easiest evening snack.
Sambar Powder: What It Is and How to Use It
The roasted spice blend behind a thick, tangy Karnataka-style sambar — and how much to add for the perfect pot.