Kachalu (taro root, boiled and peeled)1 cupAmrood (guava, cut into cubes)1 cupPomegranate kernels1 tablespoonLemon juice1 unit
Roasted cumin powder3 teaspoonBlack pepper powder1 teaspoonBlack salt2 teaspoonAmchoor (dry mango powder)2 teaspoonCarom seeds powder1/2 teaspoonRed chili powder1 teaspoonCastor sugar1 teaspoon
Take all the masala ingredients including roasted cumin powder, black pepper powder, black salt, amchoor, carom seeds powder, red chili powder, and castor sugar in a mortar and pestle or a grinder and grind into a fine powder. Taste and adjust the salt, as this will be the only seasoning in the chaat. Keep aside
Add fresh chopped mint leaves, chopped coriander leaves, chopped green chili and chopped ginger in a grinder. Use very little water and grind it into a paste
Add kachalu, amrood, and half of pomegranate kernels in a mixing bowl. Add the prepared chutney, lemon juice and spice mix and mix everything evenly and transfer to the serving bowl (Ensure that the main ingredients are coated well with the chutney and spice mix. Garnish it with the rest of the pomegranate kernels and enjoy the refreshing chaat.