- 1). Prepare the chaat masala. Coat the bottom of the frying pan with oil and turn the heat on medium high. When the oil is hot, place the coriander seed into the pan and fry until you can smell the essence of the seed. This takes approximately five minutes. Remove coriander seed from the pan and place in a mixing bowl. Fry both the cumin and carom seeds in the oil, doing each separately, and adding each to the bowl when finished.
- 2). Add the red chili powder, salt and ground mango powder. Mix thoroughly. Place the mixture into the grinder and grind until you have an aromatic fine powder. Set aside.
- 3). Cut your fruit into one-inch squares, being sure to discard any seeds that are not edible. Edible seeds add flavor and texture to the drink and can be left in.
- 4). Place cut up fruit, ice, raw sugar and salt into the blender. Blend on high one minute. If you encounter trouble mixing it, add enough water to allow it to blend. Fruits that do not have high water content will likely need added water.
- 5). Cut the lime in half and squeeze the juice from both pieces into the blender. Grate the lime peel until you have one tablespoon and add this to the blender. Blend on high for 30 seconds.
- 6). Pour into a glass, sprinkle with chaat masala and serve immediately. Store any leftovers in the refrigerator.
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