Instructions: Place potatoes, onion, chili, cilantro, tomatoes and Chat Masala in a medium bowl and toss lightly until well-mixed. Taste and add more Chat Masala, if desired. Serve plain or with tamarind chutney or green-chili chutney.

Variations: For texture and crunch, add roasted chopped cashews or peanuts, puffed rice, papri (flour chips), crushed potato chips, chunks of mango or a handful of pomegranate seeds.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Chat Masala

1 1/2 tablespoons cumin seeds
1/4 teaspoon black peppercorns
2 tablespoons dried mint, crushed
1/2 teaspoon asafetida (see note)

1/4 teaspoon ground nutmeg
2 tablespoons amchur (green mango powder; see note)

1/4 teaspoon cayenne pepper
1 tablespoon kala namak (black salt; see note)

1/4 teaspoon salt

Roast cumin seeds and peppercorns in a small, heavy frying pan over high heat until fragrant, about 4 minutes, stirring frequently. Reduce to low heat, add mint, asafetida and nutmeg. Toast another 2 minutes. Remove from heat and cool slightly.

Grind into a fine powder in a spice grinder, coffee mill or with a mortar and pestle. Transfer to a small bowl and stir in amchur, cayenne, black salt and regular salt, mixing well. Store in a glass jar in a cool place for about 6 months.

Makes 1/2 cup.

Note: Asafetida, amchur (green mango powder) and kala namak (black salt) are sold at Indian and Asian markets.

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