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1
Place potatoes, onion, chili, cilantro, tomatoes and Chat Masala in a medium bowl and toss lightly till well-mixed.
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2
Taste and add in more Chat Masala, if you like.
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3
Serve plain or possibly with tamarind chutney or possibly green-chili chutney.
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4
Variations: For texture and crunch, add in roasted minced cashews or possibly peanuts, puffed rice, papri (flour chips), crushed potato chips, chunks of mango or possibly a handful of pomegranate seeds.
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5
Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
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6
Chat Masala
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7
1 1/2 Tbsp.
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8
cumin seeds1/4 tsp.
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9
black peppercorns2 Tbsp.
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10
dry mint, crushed1/2 tsp.
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11
asafetida (see note)
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12
1/4 tsp.
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13
grnd nutmeg2 Tbsp.
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14
amchur (green mango pwdr; see note)
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15
1/4 tsp.
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16
cayenne pepper1 Tbsp.
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17
kala namak (black salt; see note)
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18
1/4 tsp.
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19
salt
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20
Roast cumin seeds and peppercorns in a small, heavy frying pan over high heat till fragrant, about 4 min, stirring frequently.
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21
Reduce to low heat, add in mint, asafetida and nutmeg.
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22
Toast another 2 min.
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23
Remove from heat and cold slightly.
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24
Grind into a fine pwdr in a spice grinder, coffee mill or possibly with a mortar and pestle.
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25
Transfer to a small bowl and stir in amchur, cayenne, black salt and regular salt, mixing well.
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26
Store in a glass jar in a cold place for about 6 months.
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27
Note: Asafetida, amchur (green mango pwdr) and kala namak (black salt) are sold at Indian and Asian markets.
