Chaat Masala — Authentic UP Sprinkler, No Fillers

The masala that turns plain into chaat in three seconds.

UP-style. The tang you sprinkle. No fillers, no preservatives.

Chaat masala is the most overworked spice in any Indian kitchen — sprinkled on fruit, dusted over salads, finished onto pakoras, mixed into raita, dumped on bhel. Get it right and it makes a dish; get it wrong and everything tastes like generic salt.

Our blend follows the classic UP formula: rock salt, amchur (dried mango), black pepper, asafoetida, cumin, fennel, dried pomegranate seeds, ginger, salt. Tangy, savoury, slightly bitter, slightly funky from the asafoetida. Exactly what chaat is supposed to taste like.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use ¼ to 1 tsp depending on what you're sprinkling on. A pinch goes far — this is finishing seasoning, not a base spice.

MADE OF

Rock salt, Amchur Powder, Black Pepper, Asafoetida, Cumin seeds, Fennel seeds, Dried pomegranate seeds, Ginger, Salt

BEST WITH

Chaat, Pakora, Vegetables, Salad, Fruit

PAIRS WITH OUR:

Teekha Pani Puri Masala · Indori Jeeravan — for a complete street-food sprinkler kit

RECIPE — Aloo Bread Chaat

Ingredients

• 8-10 slices white bread, toasted
• ½ tsp salt
• 3-4 potatoes, boiled and mashed
• 1 onion, finely chopped
• 4 tbsp coriander mint chutney
• 5 tbsp bhujia
• 1-2 tsp Spiced Right Chaat Masala
• 2 green chillies, finely chopped
• 1 tomato, finely chopped
• ½ bunch coriander leaves, chopped
• 1 tsp lemon juice

Method

• In a bowl, mix together boiled potatoes, tomatoes, onions, coriander, salt, Spiced Right Chaat Masala, lemon juice, and green chillies.
• Spread coriander mint chutney on bread.
• Spoon the potato mixture on top of the bread and sprinkle bhujia.

Common questions

Is this organic?
No. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from other chaat masalas?
Most generic chaat masalas lean too heavy on salt (cheap to bulk with). Ours uses rock salt + amchur + dried pomegranate (anardana) for layered tang — the salt balances rather than dominates.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight. Salt-heavy masalas can clump in humid conditions — keep dry.

Is this spicy?
Mild. Chaat masala is about tang and savouriness — not heat. Add red chilli powder if you want bite.

How much do I use?
¼ tsp per serving for fruit or salad; ½ tsp for chaat or pakoras; up to 1 tsp if you really want it forward. A little goes far.

Can I cook with it?
You can — but you'll lose the brightness. Like jeeravan, chaat masala is a finishing seasoning. Add at the end.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.