YUMMY SPICE BLEND
CHAAT MASALA WEDGES SERVE UP AN INDIAN TASTE SENSATION
Have you heard of a spice blend called chaat masala? It’s a spice blend used in Pakistani, Bangladeshi and Indian food and it’s yummy!
I go through spice phases – last week it was Baharat, a Middle Eastern spice, and this week its chaat masala.
The taste is hard to describe but it packs a punch and I refer to the flavour, not the heat that the chilli gives.
So why is it so tasty? Well, apart from the cumin, ginger, garam masala, black pepper and chilli, (among other spices) chaat masala contains asafoetida, which tastes a bit like onion when cooked, and amchur, which is dried green mango powder.
It gives the spice blend a sour note, a bit like when you first taste a sour sherbet sweet. But the ingredient that gives chaat masala its unique flavour (in my opinion), is the black salt, also known as kala namak or black Himalayan salt. It tastes like eggs! So when combined in with other spices, you have a very powerful and yummy blend.
Chaat masala can be used instead of ordinary salt when flavouring a curry. Simply add two teaspoons to one kilogram of meat used. Chaat masala is a very simple but tasty blend that matches very well with carbohydrates. Here’s a recipe that I have adapted from some of my time spent in India in the earlier years when I was getting into spices.
Chaat Masala Wedges Ingredients
6 potatoes, halved lengthwise and cut into roughly 2.5cm lengths
1 ½ tablespoons extra virgin olive oil 1 teaspoon chat masala
1 clove of garlic, minced or finely diced 2 teaspoons freshly squeezed lemon juice 2 spring onions, washed and chopped finely Salt for seasoning, if required
1 cup Greek yoghurt
1 clove of garlic, minced or finely diced Salt for seasoning, if required
Preheat oven to 200C.
Line a roasting pan with some baking paper In a large bowl using your hands, toss potatoes Combine with the oil and minced garlic
Place potatoes in roasting pan and roast, turning frequently, for about 30 minutes, or until cooked. In the meantime, mix the minced garlic into the yoghurt, stir and add salt for seasoning if required
Remove from oven and sprinkle with chopped spring onions and lemon juice. Toss to combine. Sprinkle with the chaat masala, toss again, test for seasoning and serve. Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra.