Chaat masala

A unique blend of spicy, salty and tart, this is the spice mix that lends instant zing to many Indian snacks and street foods, and is often added just before serving. I got sick of just about everything having this flavour, due to the asafoetida and black salt. The latter is quite sulfurous; the asafoetida needs to be used sparingly. While you will find slight variations all over India, Pakistan, Nepal and Bangladesh, this recipe has the tang and flavour that I like in small amounts.