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.