2tbsp masala moong dal (snack available in Asian stores and some supermarkets)
2tbsp spicy aloo bhujia (seasoned potato noodles, available in Asian stores and some supermarkets)
2tbsp roasted chickpeas
2tbsp roasted skinless peanuts
1tbsp chaat masala (shop-brought or see recipe below)
1/2tsp roasted ground cumin
Fresh ingredients
2tbsp finely chopped red onion
2tbsp chopped cucumber (cucumber deseeded first)
2tbsp chopped fresh coriander
1tbsp chopped tomato (tomato deseeded first)
2 green chillies, finely chopped, or to taste
1tbsp chopped fresh root ginger
1tbsp chopped fresh root ginger
2tsp mustard oil
Chaat Masala
25g cumin seeds
25g black peppercorns
20g black salt
20g dried pomegranate seeds
15g dried mint
2tsp carom seeds (ajwain)
2tsp fenugreek seeds
75g dried mango powder (amchur)
15g ground ginger
15g salt
11/2tsp Kashmiri chilli powder
1/2tsp asafoetida
Method
The puffed rice should be very crisp. If necessary, dry it out in a hot pan, tossing it with a pinch of salt until all the moisture has evaporated, and set aside. Thoroughly combine all the fresh ingredients in a large mixing bowl.
In a separate bowl, combine all the dry ingredients, then transfer them to the bowl of fresh ingredients and mix by hand until everything is very well combined. Taste for seasoning and add more salt, mustard oil or fresh chilli if necessary. If the mixture is too moist, add some more puffed rice or Bombay mix. Serve immediately.
For the Chaat masala:
Put the cumin seeds, peppercorns, black salt, dried pomegranate seeds, dried mint, carom seeds and fenugreek seeds in a spice grinder and grind to a fine powder. Transfer to a bowl, add the remaining ingredients and mix well. Sift to remove any large pieces.
Store in an airtight container for 6-8 weeks.
Recipes and photographs taken from Yatra by Rohit Ghai, food photography by Gareth Morgans, (Nourish, £30)
