This is an essential component of chaat, though it can be used in a number of different ways.
Materials:
1 tsp black salt
4.5 tsp cumin seeds - roast lightly
1 tsp deghi mirch (can substitute paprika, or cayenne)
1 tsp black peppercorns
2 tsp dried mango powder (amchur)
1 tsp salt (or to taste)
Combine ingredients in a dry grinder (I use a coffee mill for grinding dry spices) and grind to a fine powder.
NOTE: you can play with the proportions of the mirch and peppercorns to increase or reduce spiciness.
Store in jars/bottles with tight fitting lids.
This can be used for a variety of purposes. You can sprinkle it on tandoori chicken, just before serving. It is a major component of, well, chaat. And it can also be sprinkled on fresh fruit (oranges, pineapples, bananas) to add a little zing.
Materials:
1 tsp black salt
4.5 tsp cumin seeds - roast lightly
1 tsp deghi mirch (can substitute paprika, or cayenne)
1 tsp black peppercorns
2 tsp dried mango powder (amchur)
1 tsp salt (or to taste)
Combine ingredients in a dry grinder (I use a coffee mill for grinding dry spices) and grind to a fine powder.
NOTE: you can play with the proportions of the mirch and peppercorns to increase or reduce spiciness.
Store in jars/bottles with tight fitting lids.
This can be used for a variety of purposes. You can sprinkle it on tandoori chicken, just before serving. It is a major component of, well, chaat. And it can also be sprinkled on fresh fruit (oranges, pineapples, bananas) to add a little zing.
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