This is the best and most authentic homemade chaat masala recipe that I have come across. It is extremely easy to make and only takes about 10 minutes.
Add coriander seeds, cumin seeds, asafoetida powder, black pepper, black salt, caraway seeds, chili powder, and cloves to the pan.
Dry roast the spices for a few minutes until they become fragrant. Stir them occasionally to prevent burning.
Remove the pan from heat and let the spices cool down.
Step 2: Grinding the Spices
Once the roasted spices have cooled, transfer them to a spice grinder or mortar and pestle.
Add dry ginger powder, dry mango powder, nutmeg powder, rock salt, kachri powder (if using), dried mint leaves (if using), and pomegranate seeds (if using) to the grinder.
Grind all the ingredients together until you achieve a fine powder. Make sure to grind the spices thoroughly to ensure a well-blended chaat masala.
Notes
Transfer the freshly ground chaat masala to an airtight container.
Store it in a cool, dry place away from sunlight. Properly stored, it can last for several months.
Use your homemade chaat masala to enhance the flavors of snacks, street foods, salads, fruits, and refreshing beverages like lemonade, soda, or buttermilk.