This Curry Leaf Chili Crisp takes its inspiration from the famous spicy Chinese condiment Chili Crisp that gained wider popularity during covid and the home cooking trend. It’s practically the same method of pouring a very hot neutral oil over the spices and other ingredients but with my Indian inspired version I am using cumin seeds, fennel seeds, sprigs of aromatic curry leaves and chaat masala to finish it off.

Here is a step by step video :

Chaat Masala is an Indian spice mix used to flavour chaat (a popular street food in India known for its tangy, and savoury flavours). The spice mix usually has ingredients such as dried mango powder, dried ginger, black pepper and asafoetida and I really like the tangy flavour it adds to the chili crisp.

The result is a crunchy and flavourful oil with loads of Indian inspired flavours that you can serve on, over or with a multitude of dishes. In the pictures below I made a simple side dish of roasted cauliflower on yoghurt, drizzled liberally with the crunchy curry leaf chili crisp. A match made in heaven. Use the Curry Leaf Chili Crisp as a dipping sauce for savoury pastries, drizzle it over roast potatoes or fries for a spicy twist, mix it in some yoghurt as a dip with nacho chips. The options are endless.

I hope you enjoy this recipe for Curry Leaf Chili Crisp. Remember to follow and share your pics with me on Instagram.

Click here for my original Chili Crisp recipe I shared a few years back. And if you like this Chili Crisp I am sure you would love this recipe for Indian Inspired Nachos with Coriander Chutney, a dish that I make regularly when we have friends over or an easy Friday night in front of Netflix.


Curry Leaf Chili Crisp


  • 1/2 cup peanuts chopped
  • 3 tbsp dried red chili flakes more to taste
  • 5 cloves garlic sliced
  • 1 1/2 tbsp cumin seeds
  • 1 heaped tsp fennel seeds
  • 1 tsp mustard seeds
  • 10 green cardamon pods
  • 1 tsp sea salt flakes
  • 1 tsp sugar
  • 4 sprigs of fresh curry leaves
  • 1 cup grape seed oil
  • 1 tbsp chaat masala


  • Place all the ingredients except the oil and masala in a heat proof bowl 
Heat the oil until very hot and pour immediately over the ingredients in the bowl
  • Once the bubbling have subsided, stir in the chaat masala
  • Let the oil cool and spoon into a jar
  • The flavour and colour will develop the longer it stands
  • Keep in the fridge for up to 2 months
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