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Chaat Powder

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Yields about 1 tablespoon.

  • by Bharti Kirchner from Fine Cooking
    Issue 9

This is the most basic version of the spice mix that gives Indian chaats, or salads, their distinctive flavor. I like to make it in small amounts to preserve the spices' freshness. Mango powder, black salt, and asafetida can be ordered online from www.kalustyans.com

  • 2 tsp. mango powder
  • Scant 1/4 tsp. whole cumin, toasted and ground
  • 1/4 tsp. ground ginger
  • 1/4 tsp. black salt
  • 1/2 tsp. asafetida powder
  • Freshly ground black pepper
  • Dash cayenne

Combine all ingredients. Grind to a fine powder in a mortar and pestle or a spice grinder. Store in a tightly covered jar.

Photo: Susan Kahn

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