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Ingredients
- 2 Tbsp. cumin seeds
- 1 1/2 tsp fennel seeds
- 1 Tbsp. garam masala
- 1 Tbsp. mango pwdr
- 1 Tbsp. black salt
- 1 tsp cayenne pepper
- 1 pch asafetida pwdr
- 1/4 tsp grnd ginger
Directions
- Asafetida, mango pwdr, and black salt distinguish the chat masala from other masalas, giving the blend a sourness which makes it a welcome accompaniment to fresh fruit and other snacks. ('Chat' refers to various snacks and to the North Indian cafes which serve them.) Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (that is actually reddish gray), available at Indian food stores, has a distinctive flavor which's quite different from sea salt or possibly table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Pwdr or possibly Punjabi-Style Garam Masala)
- masalas may be used. DIRECTIONS: Toast and grind cumin and fennel seeds and combine with remaining ingredients.
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 47g | |
| Calories 84 | |
| Calories from Fat 37 | 44% |
| Total Fat 4.39g | 5% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7002mg | 292% |
| Potassium 427mg | 12% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.07g | 1% |
| Protein 3.54g | 6% |
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