This spice blend is Padma Lakshmi's riff on an Indian street-food blend called chaat masala. It adds instant umami and heat to dishes: mix it into plain yogurt for a quick dip or stir into lemonade for an Indian twist. She likes to sprinkle it on fresh fruit for a sweet-savory-spicy zing.

EatingWell Magazine, October 2021

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Credit: Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis

Recipe Summary test

active:
5 mins
total:
5 mins
Servings:
21
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast cumin seeds, coriander seeds and peppercorns in a dry skillet over medium-high heat just until fragrant and slightly darkened, 1 to 2 minutes. Immediately remove from heat. Transfer to a clean spice grinder or mortar and pestle; add amchoor, chile powder and salt. Grind to a powder.

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To make ahead

Store airtight for up to 3 months.

Equipment

Clean spice grinder

Nutrition Facts

0.75 tsp.
5 calories; sodium 38mg; carbohydrates 1g; vitamin a iu 107IU; potassium 18mg.
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