Chaat masala

The Australian Women's Weekly - - Entertaining -

MAKES 2 ½ TA­BLE­SPOONS

Chaat is an In­dian term for ap­pe­tis­ers or small morsels eaten as a snack, so it fol­lows that this spice mix is used to flavour fried pas­tries and var­i­ous potato dishes, as well as tomato-based prepa­ra­tions. Its raw spici­ness and tart flavour mean it is best suited to fruit or veg­eta­bles – it works won­ders when added to cooked root veg­eta­bles, ac­cen­tu­at­ing their rich, earthy flavour. 1 tea­spoon black pep­per­corns 1 tea­spoon cumin seeds

½ tea­spoon ajwain seeds

3 cubeb pep­per­corns

1–2 tea­spoon dried pome­gran­ate seeds (anar dana) seeds from 3 green car­damom pods 1 tea­spoon ground black salt 1 tea­spoon am­chur (green mango pow­der)

1 tea­spoon ground gin­ger

¼ tea­spoon asafoetida

1 tea­spoon chilli pow­der

1 Grind the whole spices to a fine pow­der, then stir in re­main­ing spices. Store in a sealed jar.

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