Patanjali Chaat Masala Review – A Chatpata Twist For Fruits & Salads

What if you could flavor up your basic tomato-cucumber salads in an instant, without loads of calories from sugars and fats? Sounds too good to be true?

Patanjali offers their chaat masala which is made with premium grade herbals and flavored medicated ingredients that nourish taste and health via the use of arogya masala. Fruits, veggies, and a simple fruit chaat are the dishes we tried for our Patanjali Chaat Masala review.

Is this worth the buy?

Here’s all you need to know about Patanjali Chaat Masala.

We reviewed Patanjali Chaat Masala to test it for an overall well-rounded flavor. Further, we gauged the texture and aroma. 

1. Taste

We were looking for a seasoning mix that lent balanced, rounded chatpata flavors. Was a balance between salt-spice-tang favorable?

2. Aroma

What was the most prominent ingredient in terms of aroma? Sour, salty or more chilli-prominent?

3. Texture

Is this a coarse blend of spices or a fine powder? Does the texture work with chopped pieces of fruit? Finely sliced veggies?

4. Other Parameters

Is the packaging moisture-proof? Do we need to transfer the contents once opened? What about its cost, is this priced economically or competitively?

Also Read – Patanjali Sabzi Masala | Best Chaat Masala review by Mishry

Price & Packaging

A 100-gram pack of this chaat masala is priced at Rs 45/-. This is packed in a non-resealable pack that is placed inside an orange carton. It has a shelf life of 12 months.

Main Ingredients

Salt, dried mango powder, black salt, cumin, coriander, caper, acidity regulator (INS 330, INS 296), yellow chilli, carom seed, pomegranate seed, black pepper, clove, ginger, nutmeg, and asafoetida.

How we tried it

In addition to tasting this as is, we sprinkled some of the Patanjali Chaat Masala over cucumber slices, a mix of pomegranate, pineapple, and banana, and another fruit salad that was prepared using the recipe mentioned on the pack. 

Appearance & Aroma

The powder had a light beige hue when dry. As it was sprinkled over fruits/veggies, this hue was relatively darker. Primarily, it had a sour-sweet dry mango powder-like aroma.

Taste & Texture

This masala was not smooth or super fine, it felt slightly coarse to touch. Taste-wise, dry mango powder and black salt shine boldly. That said, it did not feel overly salted or tangy, the flavors were rounded. The pungent warm flavor of asafoetida was tasted but it was quite mild yet desirable.

On the cucumber slices and our fruit salad, this masala added a delish tangy flavor. 

When we prepared the second fruit salad (recipe on the carton), it was a lip-smacking balance of tang-and-salt. Since the recipe called for additional red chilli powder, the spice was slightly on the higher side. We’d recommend adjusting the red chilli powder as per spice tolerance as this already is a chatpata, sightly spicy masala. 

Here are some interesting FAQs on Patanjali Chaat Masala

We look forward to savoring salads now, thanks to Patanjali Chaat Masala. It is a lip-smacking blend of savory, tangy, spicy flavors that uplift basic salads with just a pinch.

Do you prepare chaat masala from scratch or prefer store-bought variants?