|
Ingredients
|
Quantity
|
|
Cumin seeds
|
2 tbsp
|
|
Fennel seeds
|
1 ½ tsp
|
|
Garam masala
|
1 tbsp
|
|
Mango powder
|
1 tbsp
|
|
Black salt
|
1 tbsp
|
|
Cayenne pepper
|
1 tbsp
|
|
Asafoetida powder
|
1 pinch
|
|
Ground ginger
|
¼ tsp
|
Toast and grind cumin and fennel seeds and combine with remaining
ingredients.
Asafetida, mango powder, and black salt distinguish the chat
masala from other masalas, giving the blend a sourness that makes it a welcome
accompaniment to fresh fruit and other snacks. ('Chat' refers to various snacks
and to the North Indian cafes that serve them.) Fresh fruit often is sprinkled
with lime juice and chat masala. Black salt (which is actually 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) masalas may be used.
