Chaat masala also spelled chat masala is a masala, or spice mix, used in Indian and Pakistani Cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Gujarat, Maharastra, Punjab, Sindh and across Northern India, Pakistan and even Southern India). Chaat masala has a pungent almost eggy smell and tastes both sweet and sour. It is used to flavour all the popular fast foods of India and Pakistan like bhelpuri, golgappa, aaloo chaat and Dahi puri. It is something of an acquired taste, and can be added to all sorts of everyday foods and drinks or even eaten on its own. Chaat masala is also sprinkled on various fruits, fruit and regular salads in northern India & Pakistan. Some spice brands market an alternate spice mix called Fruit Chaat Masala. The Fruit Chaat Masala tastes less of cumin, coriander and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on the chopped up fruit or fresh vegetables (such as raw daikon in Pakistan) unless one specifically asks for it not to be added. Sometimes black salt with chili powder alone is used. In Pakistan it is often purchased in large amounts, where it is available in prepackaged form, before the Islamic month of Ramadan as different types of Chaat (especially Fruit Chaat) are prepared at sunset which is the time for the opening of the fast.
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