About this recipe

Spices and spice blends have always been cleverly used as medicine in Indian food. Chaat masala is no different. In essence, it is an aromatic digestive spice mix of warming (black pepper) and cooling (cumin and fennel) ingredients, meant to stoke the digestive fires and help digest snacks from cut fruit to fritters. Every region has its own version, with the quantities of key spices tweaked to suit local preferences. I love the Lucknowi version for its full-bodied texture and the medley of flavors — minty and fruity notes from fennel and amchur (dried mango powder), and the woody, earthy aromas of coriander. Sprinkle it on fruit salad, chutneys, shaved ice treats, pakodas, and fritters.