Ingredients

Chaat

• 1 russet potato, boiled until tender

• 2 ears fresh corn

• 1 cup peeled, seeded, and diced cucumber

• 1 cup seeded and diced tomatoes

• 1 cup diced red onion

• 2 to 3 Tablespoons lemon juice

• 1 teaspoon grated ginger

• 2 jalapeños, seeded and finely diced

• 1 to 2 Tablespoons chopped cilantro

• 1/2 to 3/4 teaspoon Chaat Masala

• cayenne pepper, to taste

• Kosher salt, to taste

• toasted and ground cumin seeds, to taste

Chaat Masala

• 2 1/2 Tablespoons cumin seeds

• 1 Tablespoon coriander seeds

• 1 1/2 teaspoons fennel seeds

• 1 1/2 teaspoons ajwain seeds

• 1 Tablespoon dried mint

• 1 Tablespoon kala namak powder

• 1 teaspoon Diamond Crystal Kosher salt; if using table salt, use about half as much by volume or the same weight

• 3 Tablespoons green mango powder

• 4 1/2 teaspoons tamarind powder

• 1 teaspoon whole black peppercorns

• 5 teaspoons Kashmiri red chili powder

• 1 teaspoon ginger powder

Instructions

Prepare the Potato

Peel the cooked potato and dice it into small cubes. Place the potato in a large mixing bowl.

Grill the Corn

Place the unshucked corn on a grill and cook, turning frequently, until the husks are blackened and dry.

Allow the corn to cool, then remove the husks and cut the kernels from the cobs. Add the corn kernels to the potato.

Assemble the Chaat

Add the cucumber, tomatoes, red onion, lemon juice, ginger, jalapeños, cilantro, and Chaat Masala to the potato and corn. Stir gently to combine.

Season with cayenne pepper and Kosher salt to taste. Transfer to a serving bowl and sprinkle with toasted ground cumin to taste.

Chill if desired or serve immediately.

Toast the Spices

In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, fennel seeds, and ajwain seeds separately until warm and fragrant. Take care not to burn the spices. Set each aside as it is finished.

Make the Chaat Masala

Using a high-powered blender, spice grinder, or mortar and pestle, combine the toasted spices with the dried mint, kala namak powder, Kosher salt, green mango powder, tamarind powder, black peppercorns, Kashmiri red chili powder, and ginger powder.

Grind to a fine powder. If using a small spice grinder, grind the ingredients in batches, then thoroughly combine them in a small mixing bowl.