Chat Masala
Try it on crisp snacks such as bhel puri or chiura, or as a seasoning on steamed vegetables.
Ingredients
2 tablespoons cumin seeds
1 tablespoon fennel seeds
1 tablespoon amchur (dried mango powder)
or 1 teaspoon powdered citric acid
1 tablespoon black salt
2 teaspoons garam masala
1 teaspoon hot or mild chilli powder
1/2 teaspoon asafoetida powder
(mixed with ground rice)*
Directions
Roast cumin and fennel seeds in a dry pan, stirring constantly over low heat until fragrant and slightly darker in colour. Grind finely in blender or spice grinder. Mix with other ingredients and store airtight.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)