Tangy, salty, spicy—your go-to sprinkle for instant joy.
This is the blend I reach for when a dish needs a spark. Just one pinch and everything suddenly tastes brighter, bolder, a little mischievous.
Built on a simple but mighty foundation of cumin, dry mango (amchur), black salt, and red chili, this chaat masala delivers that perfect sweet-tangy-salty hit that Indian street food is famous for.
A touch of table salt rounds out the flavor, while black pepper adds a warm, peppery lift that lingers just long enough to make you go back for another bite. It’s the flavor of melons on summer afternoons, crispy aloo chaat at roadside stalls, and the kind of snacks that disappear faster than you planned.
How to use:
Dust over fresh fruit, cucumbers, jicama, or watermelon for a refreshing, tangy twist
Sprinkle onto chaat, bhel puri, papdi chaat, or homemade golgappa water
Add a pinch to roasted nuts, popcorn, or fries—trust me, it changes everything
Stir into yogurt with a squeeze of lemon for the easiest 2-minute chaat dip
Try it in my Chilled Summer Fruit Chaat—coming soon to Indian Simmer!