Chaat Masala Recipe #99
Asafoetida, mango powder and black salt distinguish the chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks.
"Chaat" refers to various snacks and to the North Indian cafes that serve them.
Fresh fruit often is sprinkled with lime juice and chaat masala.
Black salt (which is actually a reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt.
The garam masala is the wild card in this recipe; either one of the Tamil Nadu Curry Powder or Punjabi-Style Garam Masala may be used.
by Carole Reu
25 min | 25 min prep
1/2 cup
- 2 tablespoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 tablespoon garam masala
- 1 tablespoon mango powder
- 1 tablespoon black salt
- 1 teaspoon cayenne pepper
- 1 pinch asafetida powder
- 1/4 teaspoon ginger, ground
- Toast and grind cumin and fennel seeds and combine with remaining ingredients.
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5 stars