Travel throughout India and you're sure to enjoy food delicately spiced with chat masala (chaat masala). A fairly complex blend of sweet and sour ingredients. It's still easy-to-make and can be used to flavour many dishes ranging from curries, meats, stews; and it can even be sprinkled over fruit and drinks. (See the bottom of the page for other blends)
Note: If you have them, use whole spices for this chat recipe as they will add the best flavours. If you don't have them use pre-ground powders and reduce the amounts the recipe requires by half. So instead 2 tablespoons of coriander seeds you use 1 tablespoon ground coriander. Do likewise for any other ingredients you don't have whole.
What You'll Need: (makes about 8-9 tablespoons)
2 tbsp black peppercorns
2 tbsp coriander seeds (cilantro)
1 tbsp cumin seeds
1 tbsp amchoor (ground mango)
4 tsp dried mint
4 tsp dried ginger root (or 2 tsp ginger powder)
2 tsp kala namak (black salt)
2 tsp sea salt
1 tsp asafetida powder (hing)
2 tsp chili powder
tbsp = tablespoon
tsp = teaspoon
Store your masala chat in an airtight jar out of direct sunlight. Use within 3 months before rustling up a fresh amount.
Note: I recommend you dry toast the cumin, coriander and peppercorns prior to grinding and combining with the pre-ground ingredients.
The heat from the toasting releases superb flavours and fabulous aromas. Read more about this simple and worthwhile cooking technique. (Link opens in new window)
Note ll: If you haven't got any kala namak to hand, just add 1-2 extra teaspoons of sea salt instead.
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