This recipe is called “Papri chaat masala” in
Hindi
A taste of from streets of the capital of India.
Yield: 1½ cups
Ingredients:
½ cup cumin seeds
1 tablespoon ajwain seeds
1 tablespoon cayenne pepper, or to taste
1 tablespoon ground black salt
1 tablespoon ground ginger
1 tablespoon salt, or to taste
3 tablespoons ground dried mint leaves
3 tablespoons mango powder
3 tablespoons tamarind powder
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and roast the cumin and ajwain seeds, stirring and swaying the pan over moderate heat until the spices seem slightly darker, approximately two minutes. Move to a container.
Allow to cool, then grind using a spice or coffee grinder till you get a fine powder. Return the mixture to the skillet and Put in the mango and tamarind powder, mint leaves, ginger, black salt, salt, and cayenne pepper.
Roast once again over moderate heat until heated through, approximately one minute. Allow to cool, then put inside an airtight vessel and place the vessel in a cool, dark place, for approximately thirty days at room temperature or approximately one year in a fridge.
