You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Mexican Chaat

Chaat is normally part of South Asian cuisine, but why fuss with geography when your tastebuds are at stake? In the summer I pretty much live on variations of the tomato-corn-avocado combination, and today I decided to fancy it up a little with a masala along the lines of what you might put on fruit chaat, but with Mexican flavors.



The bulky stuff:

Cooked fresh corn, cut off the cob
Vine-ripened tomatoes
Avocado
Sweet onion
Pinto or black beans if you want
Mango or peach if you want
Limes for garnish

The dressing:

Olive oil (use a little or a lot, but use some to pick up the flavors of the spices)
Fresh lime juice (not from a bottle!)
Salt

The masala:

1/4 cup Toasted pumpkin seeds
1/2 tsp. dried oregano
1 tsp. (adjusted for how hot you like things) dried cayenne, chipotle, or other chili
1/2 tsp. Salt
1/2 tsp. toasted cumin seeds
1/2 tsp. ground coriander

Combine the masala ingredients in a small food processor and pulse until it's the consistency of cornmeal.

Toss together the bulky stuff along with the dressing. Serve at room temp or chilled with a lime wedge and a generous sprinkling of masala. Serve extra masala on the side to add as you eat down the bowl.

This masala, I must say, is damn tasty, and it could be used for all kinds of things, like breading tofu or vegetables for baking/frying/grilling, sprinkling on a green salad, etc. Make some extra!
Tags: ethnic food-mexican, herbs&spices, salads, seasonal recipes-summer
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