Chana Chaat Masala - Hazir

Chana Chaat Masala Recipe | Chana Chaat Masala Recipe in Urdu – Easy Homemade Guide

Summary:

Learn how to make a flavorful chana chaat masala at home using simple ingredients. This step-by-step guide includes both English and Urdu recipes, tips, and expert suggestions for enhancing your chaat experience. Perfect for snack time or gatherings!

Introduction: The Flavor Behind Every Bite

If you’re a fan of chana chaat that tangy, spicy, flavor-packed dish made with chickpeas then you know the real secret lies in the masala. Store-bought mixes are convenient, but nothing beats the taste of a homemade chana chaat masala made with freshly roasted spices. Plus, when you make it yourself, you control the flavor, the spice level, and the freshness.

In this post, you’ll learn an easy, step-by-step chana chaat masala recipe with an Urdu version included for native readers. Let’s spice up your snack time!

Ingredients for Chana Chaat Masala

A good masala starts with quality spices. Here’s everything you’ll need.

Tip: Always use whole spices for roasting. It enhances aroma and flavor.

Step-by-Step Chana Chaat Masala Recipe

Step 1: Dry Roast the Whole Spices

In a pan, dry roast cumin seeds, coriander seeds, and fennel seeds on low heat until aromatic (around 3–4 minutes). Stir continuously to avoid burning.

Step 2: Cool the Spices

Remove the roasted spices from heat and let them cool completely before grinding.

Step 3: Grind into Powder

Using a spice grinder or mortar & pestle, grind the roasted spices into a fine powder.

Step 4: Add Ground Spices

Now mix the following:

• Dry mango powder

• Black salt

• Salt

• Red chili powder

• Black pepper

• Optional: asafetida and citric acid

Step 5: Mix & Store

Blend all spices well and store in an airtight glass jar. Your homemade chana chaat masala is ready!

Shelf life: 3–4 months if stored in a cool, dry place.

How to Use This Masala in Chana Chaat

Here’s how to get that authentic street-style flavor in every spoon.

• Use 1 to 1½ teaspoons per serving of chana chaat.

• Mix well with boiled chickpeas, chopped onions, tomatoes, green chilies, coriander, lemon juice, and chutney.

• Sprinkle on top before serving for maximum aroma.

Chana Chaat Masala Recipe in Urdu

اجزاء:

• زیرہ – 2 کھانے کے چمچ

• دھنیا – 1 کھانے کا چمچ

• سونف – 1 کھانے کا چمچ

• سوکھا آمچور – 2 کھانے کے چمچ

• کالا نمک – 1.5 کھانے کے چمچ

• نمک – 1 کھانے کا چمچ

• لال مرچ – 1 چائے کا چمچ

• کالی مرچ – 1 چائے کا چمچ

• ہینگ – ایک چٹکی (اختیاری)

• ٹاٹری – ¼ چائے کا چمچ (اختیاری)

طریقہ:

1. زیرہ، دھنیا اور سونف کو خشک بھون لیں جب تک خوشبو آنے لگے۔

2. ٹھنڈا ہونے دیں، پھر پیس لیں۔

3. اس میں باقی مصالحے شامل کریں اور اچھی طرح مکس کریں۔

4. ہوا بند جار میں محفوظ کریں۔

Expert Tips & Variations

• Want more tang? Increase dry mango powder or add a bit of lemon zest.

• Low-sodium version? Reduce or eliminate regular salt and use only kala namak.

• Add crunch to your chaat with papri or sev just before serving.

• Mix in yogurt and tamarind chutney for a fuller flavor combo.

FAQs About Chana Chaat Masala Recipe

Q1: Can I use this masala in other dishes?

Yes, it works well on fruit chaat, dahi bhallay, pakoras, or even as a seasoning on fries.

Q2: How long does homemade masala last?

Stored properly, it remains fresh for 3–4 months in a cool, dry place.

Q3: Can I skip dry roasting?

It’s not recommended. Roasting enhances the aroma and brings out the essential oils in the spices.

Q4: Is this masala too spicy?

It’s medium spicy. You can reduce red chili to suit your preference.

Conclusion

This Chana chaat masala recipe is your key to turning everyday chaat into something truly special. Homemade masala is fresher, more flavorful, and free from preservatives. Now that you also have the Chana chaat masala recipe in Urdu, you can share it with your friends and family, too!

So next time you're craving that tangy Chana chaat, skip the store and try this homemade spice mix it’ll become a permanent part of your kitchen!