Bombay Chaat Masala is a delightful spice blend that lends itself beautifully to a wide variety of salads, raw and cooked vegetables, fresh and dried fruits, eggs, potatoes, sweet potatoes, naturally sweet root vegetables and so much more.
“Chaat” refers to snacks and foods like fried potatoes, puris and other favorites that are seasoned with a blend of certain spices. The word means “to lick” or “to taste” in Hindi. “Masala” refers to a blend of spices that are either ground dry or made into a paste. Although chaat masala is typically made with ground spices including amchoor (dried mango powder), cumin, coriander, chili, salt and/or black salt, a mix of whole spices may also be sold for grinding as needed.
The origins of chaat masala are uncertain at best. Some say it’s Delhi; others say it’s Bengal but then again, most believe it’s really Agra, in Uttar Pradesh. Wherever its origin may lie, legend has it that this amazing spice blend actually originated in the kitchen of the Mughal emperor, Shah Jahan who at one time became quite sick and was thus instructed to change his diet to lighter, healthier foods, so his cooks came up with chaat masala to help their emperor heal.
At Pure Indian Foods, we’ve formulated our Bombay Chaat Masala using a unique blend of Certified Organic spices in just the right quantity so you get a delightfully aromatic, flavorful and well-balanced blend of the absolute highest quality. It’s a tad salty with a bright, lightly sweet-tart flavor. Sprinkle on a little at a time until you get it just the way you like it. We think you’ll love it - It reminds us of the characteristic flavors of the best and most delicious Indian street food!
Here are some fun and delicious ideas:
- Sprinkle on tropical fruits like mango, banana, papaya, kiwi and pineapple
- Try it on different varieties of apples, red, green and in-between
- Sprinkle over assorted red, white, yellow and purple roasted or steamed potatoes, sweet potatoes, Japanese sweet potatoes and yams.
- Sauté sliced plantain in ghee. Sprinkle with Bombay Chaat Masala and dried coconut
- Try it over mashed sweet potatoes with coconut ghee
- Add to fruit smoothies
- Mix with melted ghee; cook scrambled or fried eggs, or drizzle over boiled, sliced eggs
- Sprinkle over sliced red radish or Japanese daikon radish
- Add to favorite homemade or bottled salad dressing
- Sprinkle over green leafy and other vegetable salads
- Delicious on fresh fruit salads – try a blend of fresh and dried fruits
- Line the rim of a glass filled with a tropical smoothie or drink
- Season lentils and lentil soups as well as a garbanzo bean stew or casserole
- Season and roast cauliflower and root veggies like carrots, onions and rutabaga
- Try it with kitchari
- Great with a variety of Indian snacks like papadum, papdi chaat, puri, fried potatoes, etc.
- Use our Bombay Chaat Masala before cooking or for sprinkling on after, depending on your snack or recipe
- 1/2 TBSP paprika
- 1 tsp chili powder
- 2 TBSP DIY garam masala
- 1 1/2 TBSP lemon juice
- 4 cloves garlic
- 2 inches fresh ginger
- 1/2 cup fresh cilantro
- 1/2 cup plain yogurt
- 1 lbs chicken cubed
- wedges lemon (to squeeze over top)
MARINADE: put all ingredients in a food processor or blender and blend until smooth. Season with salt to taste. Put chicken and marinade in a container, mix thoroughly, cover and put in the fridge to marinate overnight (or at least 3 hours). Preheat oven to 400ºF. Thread chicken cubes onto skewers and put them on a cookie sheet or baking tray. Roast for 15-20 minutes uncovered, until the chicken is cooked thoroughly and browned on the edges. Serve with wedges of lemon.