Chaat Masala is one of those unique spice blends that varies from household to household, much like the masala dabba (spice box) itself.
…Some people add black salt, others do not. Some include crushed pepper, while others skip it. Some add sugar or amchoor powder (dry mango), while others use tamarind powder instead. You get the picture. Some chefs even claim there is only one true recipe for chaat masala, and the rest are impostors. But I believe no recipe or dish belongs to anyone—if it’s good, enjoy it; if not, tweak it to suit your taste. In cooking, there is one constant: change. That’s my philosophy, which is why I love experimenting with spice blends and constantly tweaking them. You won’t find me using the same recipe today that I used five years ago (with a few exceptions, of course).
Now, I’m not going to share my chaat masala recipe. You know why? It was a recipe I struggled with for years. Most people used store-bought chaat masala, so when I asked for tips, I got no help. Then, at a party, I met a woman who shared a small bottle of her homemade chaat masala with me. She made a gallon at a time, she told me, to share with family and friends. It was delicious. When I asked for the recipe, her responses were vague—“Oh, you know, crushed pepper, cumin, and other spices.” Each time, she gave a different answer.
I decided to do some research, offering my friends a small dish of her chaat masala and asking them to write down what they thought was in it. The results? Nine spices were identified, and I got to work, experimenting with them. After several attempts and adjustments, I finally created a chaat masala that was better than I ever imagined. It exceeded all expectations, and I’m so proud of it that I’m including it in my daughter’s cookbook, which currently has 17 chapters dedicated to meat and non-meat recipes.
But the story doesn’t end there. Cardamom may be the queen of spices, but chaat masala and garam masala are strong contenders for the title of best spice blend. I’m okay with the fact that this question will never be answered definitively. The beauty of chaat masala lies in its versatility—you can use it on eggs, fruit, soups, lentils, steamed vegetables, and even in breads. Here’s a surprising tip: mix it into your lemonade. Trust me, you’ll be pleasantly surprised! While garam masala is mostly confined to curries, chaat masala can elevate nearly any dish. So get creative—your imagination is the only limit. I do, and I’ve never regretted it.

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