MDH Chunky Chaat Masala

TAST­ING NOTES FROM THE CURATOR

Tangy, with dried man­go, black salt, cumin, kachri, mint leaves, pome­gran­ate seeds, tamarind includ­ed in the fla­vors, this tra­di­tion­al spice blend will ele­vate any­thing you put it in.

PREPA­RA­TION AND PAIRINGS

Try your hand at some clas­sic dish­es that typ­i­cal­ly use Chaat Masala, like the Aloo Chaat.

Aloo lit­er­al­ly means ​“pota­toes,” so it’s no sur­prise what its main ingre­di­ent is. A pop­u­lar street food in North India, West Ben­gal, and Pak­istan, it’s very easy to make. Sim­ply fry some pota­toes cut into cubes in a pan with ghee (try this one from Amul), on low heat until gold­en and ten­der. Strain them and trans­fer onto a large bowl or plate. Toss with some MDH Chunky Chaat Masala, and a bit of lemon juice. Serve while hot.

You can also use this tangy tra­di­tion­al spice blend in oth­er dish­es, like tikkas, or kebabs. Sprin­kle it over your waf­fles, or mixed fruit. Include it in your sal­ads and sand­wich­es. There are count­less pos­si­bil­i­ties when it comes to MDH Chunky Chaat Masala; def­i­nite­ly a pantry staple.

A HELP­ING HAND

Famed Spice King, Mahashay Dharam­pal Gulati, who head­ed Mahashi­an Di Hat­ti (MDH) put up many char­i­ties and insti­tu­tions dur­ing his life­time. Among them are hos­pi­tals and clin­ics. In Novem­ber 1975, he put up a 10-bed eye hos­pi­tal in Arya Samaj. And in Jan­u­ary 1984, he put up a 20-bed hos­pi­tal in Janakpuri in New Del­hi, in com­mem­o­ra­tion of his late moth­er, Mata Chanan Devi. It has since grown to over 300 beds, with over 1000 employ­ees, and over 30 spe­cial­ties and super specialties.

Storage Instructions

Keep your spices tight­ly cov­ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‑month shelf life. Pro tip: red spices such as papri­ka and red pep­per can be stored in the refrig­er­a­tor to hold their col­or and keep their fla­vor longer. Keep away from sun­light and heat.