Cooling spice blend with black salt (Chaat masala) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 39) by Raghavan Iyer

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Notes about this recipe

  • TrishaCP on October 13, 2019

    Recipes that use this masala: Crispy vegetables with hot, sweet, and cooling sauces p. 44 Sindhi-style stuffed potato shells p. 45 Crispy shells filled with potato and chickpeas p. 47 Poori shells filled with chile-spiked water and cooling spices p. 48 Puffed rice with potato, unripe mango & sweet hot sauces p.49 Pan-fried potatoes with scallions and hot-sweet sauces p. 50 Lentil fritters with raisins in a yogurt sauce p. 64 Chopped cucumber, tomato, and onion with lime juice p.741

  • TrishaCP on May 17, 2016

    This is my first time using black salt, and it is indeed sulfurous. Interesting that the aroma doesn't seem to stick to the food. Used this blend for the chaat salad from Made in India and it worked well.

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