Spice Up your Life (and your Fruit)

Chaat Masala is great on fruit chaat (recipe follows), on savoury chana chaat, with yogurt dishes, and on daals and other vegetarian curries. Enjoy this delicious Chaat masala and a recipe for fruit Chaat to use the masala with. The perfect mix of sweet, savoury and lightly spicy.

Chaat Masala

1 tbsp cumin seeds (zeera)

1/2 tbsp coriander seeds

1 tsp fennel seeds (saunf)

2 tbsps mango powder (amchur)

1 tbsp Himalayan pink salt (or preferably black salt if available) (adjust to taste)

3/4-1 tsp black pepper (freshly ground)

1/4 tsp ground cinnamon

pinch cayenne pepper (adjust to taste)

3/4-1 tsp ginger powder

1 tsp dried mint

1/2-3/4 tsp carom seeds (ajwain)

1/2 tsp dried rose petals (optional)

Directions

Mix all the ingredients in a clean, dry, coffee grinder or food processor and grind to a fine, smooth powder. Store in a tight-lidded container in a cool, dry place away from other spices. Use within 2-3 months for best flavour. Makes about 1/2 cup.

[Optional step: for best flavour, dry roast the cumin, coriander and fennel seeds in a skillet on medium heat, until the seeds begin to turn lightly dark and aromatic. Stir often while roasting, to prevent burning. When done, spread out on a platter and allow to cool fully before grinding up in the recipe.]

Adapted from The Spruce Eats www.thespruceeats.com/chaat-masala-recipe-1957584

Use your freshly prepared masala in this delectable fruit and chickpea salad.

Chana Fruit Chaat

1 cup chickpeas, cooked or canned (drained and rinsed if canned, approx half the can)

1 banana, sliced lengthwise then diced

1 apple, diced, skin on

1 small mango, peeled and diced 

1 cup grapes, halved

1/2 avocado, skin removed, pitted & chopped 

5 leaves fresh mint, chopped in chiffonade  (see note below)*

3 small mandarin oranges, segmented and chopped, (saving 1/2 of one for juicing)

1/2 of a mandarin orange, juiced 

1/2 of a lime, juiced 

2 teaspoons Chaat Masala (or to taste)

1/2-1 teaspoon sugar (optional)

1. Chop up the fruit; and combine the chickpeas and all the fruit in a large bowl. (Chop the fruit according to your size preference, some like a larger dice and others prefer very small pieces.) 
2. Squeeze the lime and orange directly onto the fruit; toss lightly. 
3. Sprinkle with Chaat Masala and sugar (if using); toss lightly again. Taste and adjust seasonings if needed. 
4. Makes approximately 5 cups of fruit salad. Serve immediately or refrigerate until serving. Best made the day of and eaten within 24 hours. Mix and match your favourite fruits or whatever is in season. The recipe is simply a guide, use your imagination!

*To chop herbs chiffonade style: wash, dry and stack individual leaves, roll up cigarette style from the longer end and then slice on a diagonal.

© Kooks in the Kitchen, 2018.