Chaat Masala





Product Description

Seasoning Mix For Tangy Spice Garnish


50g Serving Suggestion
  1. Salt
  2. Red Chili
  3. Paprika
  4. Coriander
  5. Cinnamon
  6. Ginger
  7. Aniseed
  8. Long Pepper
  9. Cumin
  10. Green Cardamom
  11. Black Pepper
  12. Dried Mango Powder
  13. Clove
  14. Carom
  15. Citric Acid
  16. Maltodextrin
  17. Sugar
  18. Canola Oil
  19. Silicon Dioxide.

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
Servings Per Container
Amount Per Serving
% Daily Value*
Total Fat 0 g 0%
Saturated 0 g 0%
Trans 0 g
Cholesterol 0 mg 0%
Sodium 150mg 7%
Total Carbohydrate 1 g 0%
Dietary Fibre 0 g 0%
Total Sugars 0g 0
Protein 0g
Vitamin D 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.



As per 100 gram

Ingredient Required

Dal Mash / White Lentil

1 cup/200g
washed and soaked in 2 cups water for 3 hours


3 tablespoons
washed and soaked in 1 cup water for 15 minutes

Baking soda

1 teaspoon

Green chillies

2-3 medium
finely chopped

Fresh Onion Paste

½ cup

Cilantro/Fresh Coriander

2-3 tablespoons
finely chopped

Ginger paste

2 tablespoons

Garlic Paste

2 tablespoons

Shan Salt

1 tablespoon


1 tablespoon


whipped and sieved through muslin cloth

Cooking Oil

500ml / 3 cups
for deep frying


1 cup

Shan Chaat Masala

3-4 tablespoons

Steps of Cooking

  1. Drain water from the soaked white lentil and rice. Add baking soda, onion paste, ginger paste, garlic paste, Shan salt and grind in blender to a coarse batter. Add cilantro / fresh coriander and green chilies in this mixture.
  2. In hot oil, pour few tablespoons full of batter. Fry on medium heat till golden. Remove and allow to cool. Then soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze out the dumplings to remove excess water.
  3. Add sugar in yogurt and spread half in a dish. Add the soaked dumplings in the yogurt and pour the remaining yogurt over it. Sprinkle Shan Chaat Masala, crushed papri and serve.