(yields 1/4 cup)
Chef Suneeta Vaswani, from Houston, made her version of Chaat Masala at a cooking class at our cooking school. You can buy ready made versions at Asian supply shops but they will taste flat by comparison. Suneetas ingredients will be available at Asian supply shops and in particular at New Horizon in Jackson St, Petone. Chaat Masala can be sprinkled over potatoes or used as a seasoning on steamed vegetables.
2 tbsp cumin seeds
1 tsp black cumin seeds(shahjeera)
2 tbsp amchur (dry mango powder)
1 tbsp anardana (dry pomegranate powder)
1 tbsp black salt
- Dry roast cumin and black cumin seeds for 3-5 minutes or until they are fragrant and change colour. Cool off.
- Grind both types of cumin seeds and mix with amchur, anardana and black salt.
* This Chaat Masala will keep for 2-3 month, airtight and at room temperature.