Chaat Masala

• porcijos: 2 cups (474 ml)

Ingredientai

1/2 heaping cup (40 g) coriander seeds

2 heaping tablespoons cumin seeds

2 heaping tablespoons fennel seeds

8 whole dried red chiles, broken into pieces

½ cup (50 g) whole black peppercorns

2 heaping teaspoons mango powder (amchur)

2 tablespoons black salt (kala namak)

2 heaping teaspoons ground ginger

2 heaping teaspoons carom seeds (ajwain)

Nurodymai

In a shallow, heavy pan, dry roast the coriander, cumin, fennel, and red chiles over medium heat. Stay close, and shake the pan every 15 to 20 seconds to prevent the spices from burning. They should be just toasted and aromatic. After about 4 minutes of roasting, transfer the mixture to a plate and allow it to cool for 15 minutes.

Once the mixture is cool, transfer it to a spice grinder or the dry jug of a powerful blender, such as a Vitamix. Add the remaining ingredients and process to a fine powder. You may need to grind itdo so in small batches, depending on the size of your grinder. Sift after grinding to get a finer powder. Store in an airtight container for up to 6 months.

Pastabos

The word chaat holds a ton of meaning for me. It refers to the idea of licking your fingers clean because the food was so good. That's how I felt the first time l I can remember encountering chaat masala on the streets of India. I was twelve, visiting the sacred ternples in the hills of Vaishno Devi with my family. Outside one of the shrines, I encountered a white, juicy daikon skinned and split, served on a little metal tray. lt dripped with fresh lime juice and was doused with red chile powder that seared my lips before ever touching them.

And there was the chaat masala -- likely roasted and ground to the specifics of that street vendor's home. Ever since, I've been addicted fresh veggies and the utter simplicity of that moment and memory. This masala is used mostly on fresh ingredients and street foods. Try it on raw vegges, sprinkle it over boiled potatoes, or stir a pinch into your plain soy yogurt.