...and why Indian small plates are called chaat. At once spicy, savory, and with hints of sweet notes, the dishes like papardi chaat, samosa chaat, and aloo chaat all make you want more and more and more. One of my favorite spots to try Indian chaat is Kamdar Plaza on Devon Ave. in Chicago. Tell them I sent you!
Most Indian street vendors put together their own spice blend, called chaat masala. It's used to give street foods a pop of flavor and extra punchiness. A few key spices are traditionally always a part of the blend, including amchur powder (dried mango powder), kala namak (black salt), and dried ginger.
I have created my own chaat masala from years of visiting India, eating from vendors, and suffering Delhi belly as a result. Use it to make some amazing concoctions like this Grilled Okra, perfect for July 4th or any weekend when you want to impress your guests with your spice know-how. I guarantee they will be back for more veggies, so be prepared!
Start with the Okra. One trick? Make sure you take the time to dry it well after washing, to avoid any of that traditional okra stickiness. Quarter it lengthwise.
Make your spice blend and mix with oil in another bowl.
Toss this blend with the sliced okra. Not a fan of okra? Use any other veggie from squash to long sweet or hot peppers, and even corn on the cob. You can also brush this mixture over meat like chicken or even shrimp. We even use it on homemade cheese, paneer.
Now, grill to perfection (see image up top). Super easy!
If you are wondering where to get chaat masala, you can make your own. My recipe is on page 37 of my cookbook, Indian For Everyone, or you can purchase it from my website. Know that you can also find chaat masala at most Indian grocery stores. The taste will vary slightly depending on the recipe.
Enjoy!
xoxo Anupy
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