Chaat masala

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.