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ꯀꯥꯆꯥꯂꯨ ꯆꯥꯠ

Name: ꯀꯥꯆꯥꯂꯨ ꯆꯥꯠ
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: Street Food
Ingredients: 4–6 ꯀꯥꯆꯥꯂꯨ (ꯑꯆꯧꯕꯥ ꯄꯥꯟ ꯃꯔꯥꯁꯤꯡ), ꯀꯣꯛꯇ꯭...ꯔꯤꯕꯥ; ꯏꯁꯤꯡ, ꯀꯨꯞꯅꯕꯥ ꯃꯇꯤꯛ ꯆꯥꯅꯥ; 1 ꯑꯆꯧꯕꯥ ꯐꯨꯇꯈ꯭...ꯔꯕꯥ ꯀꯥꯆꯥꯂꯨ, ꯀꯣꯛꯂꯕꯥ ꯑꯃꯁꯨꯡ ꯑꯄꯤꯛꯄꯥ ꯃꯆꯦꯠ ꯃꯆꯦꯠ ꯇꯥꯡꯅꯥ ꯀꯥꯞꯂꯕꯥ; 2 tbsp ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ (ꯃꯉ꯭ꯒꯦ ꯂꯨꯞꯍꯜꯂꯕꯥ ꯑꯃꯁꯨꯡ ꯆꯩꯊꯧꯔꯕꯥ); 2 tbsp ꯑꯁꯪꯕꯥ ꯐꯥꯗꯤꯒꯣꯝ, ꯀꯥꯞꯂꯕꯥ; 2 ꯃꯣꯔꯣꯛ ꯑꯁꯪꯕꯥ, ꯅꯦꯝꯅꯥ ꯀꯥꯞꯂꯕꯥ; 1/2 tsp ꯊꯨꯝ, ꯅꯠꯇ꯭...ꯔꯒꯥ ꯃꯍꯥꯎ ꯃꯇꯨꯡꯏꯟꯅꯥ; 1/2 tsp ꯃꯣꯔꯣꯛ ꯑꯉꯥꯡꯕꯥ ꯃꯆꯨ; 3/4 tsp ꯆꯥꯠ ꯃꯁꯥꯂꯥ; 1/4 tsp ꯉꯧꯈ꯭...ꯔꯕꯥ ꯖꯣꯅꯤ; 1/4 tsp ꯑꯃꯆꯨꯔ (ꯀꯪꯕꯥ ꯍꯩꯅꯧ) ꯃꯆꯨ; ꯆꯝꯄ꯭...ꯔꯥ ꯃꯆꯦꯠ, ꯃꯊꯛꯇꯥ ꯅꯦꯝꯅꯕꯥ

ꯐꯨꯇꯈ꯭ꯔꯕꯥ ꯄꯥꯟ, ꯑꯁꯤꯟ...ꯕꯥ ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ, ꯀꯪꯅꯥ ꯉꯧꯈ꯭ꯔꯕꯥ ꯖꯣꯅꯤ — ꯊꯥꯎ ꯌꯥꯎꯗꯕꯥ ꯆꯥꯠ

⏱️ ꯁꯦꯝ-ꯁꯥꯕꯒꯤ ꯃꯇꯝ: 15 min 🔥 ꯊꯣꯡꯕꯒꯤ ꯃꯇꯝ: 45 min ⏰ ꯑꯄꯨꯟꯕ ꯃꯇꯝ: 60 min 🍽️ ꯁꯔꯚꯤꯡꯁꯤꯡ: 2 ⭐ Easy 📊 165 ꯀꯦꯜ/ꯁꯔꯕꯤꯡ

Street Food ꯑꯆꯥ-ꯑꯊꯛ

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ꯊꯥꯎ ꯁꯤꯖꯤꯟꯅꯕ

🟢 ꯊꯥꯎ ꯂꯩꯇꯦ! ꯊꯥꯎ ꯋꯥꯠꯄ

✅ ꯊꯥꯎ ꯑꯃꯠꯇꯥ ꯌꯥꯎꯗꯕꯥ — ꯐꯨꯇꯈ꯭...ꯔꯕꯥ, ꯉꯧꯗꯕꯥ ✅ ꯄꯥꯟ (ꯑꯔꯕꯤ) ꯑꯁꯤꯗꯥ ꯗꯥꯏꯇꯔꯤ ꯐꯥꯏꯕꯔ ꯌꯥꯝꯅꯥ ꯌꯥꯎꯏ ✅ ꯃꯉ꯭ꯒꯦ ꯑꯃꯁꯨꯡ ꯃꯁꯥꯂꯥꯁꯤꯡꯅꯥ ꯀꯦꯂꯣꯔꯤ ꯌꯥꯎꯗꯅꯥ ꯃꯍꯥꯎ ꯍꯥꯞꯆꯤꯜꯂꯤ ✅ ꯂꯨꯝꯕꯥ ꯆꯠꯅꯤ ꯅꯠꯇ꯭...ꯔꯒꯥ ꯁꯦꯕ ꯌꯥꯎꯗꯅꯥ ꯃꯃꯥꯡꯗꯒꯤ ꯁꯦꯝ ꯁꯥꯗꯨꯅꯥ ꯊꯝꯕꯥ ꯌꯥꯕꯥ ꯆꯥꯠ

ꯄꯣꯠꯆꯥꯛꯁꯤꯡ

2 srv

ꯃꯃꯥꯡꯗꯒꯤ ꯐꯨꯠꯅꯕꯥ

4–6 ꯀꯥꯆꯥꯂꯨ (ꯑꯆꯧꯕꯥ ꯄꯥꯟ ꯃꯔꯥꯁꯤꯡ), ꯀꯣꯛꯇ꯭...ꯔꯤꯕꯥ
ꯏꯁꯤꯡ, ꯀꯨꯞꯅꯕꯥ ꯃꯇꯤꯛ ꯆꯥꯅꯥ

ꯆꯥꯠ ꯀꯣꯔꯥ ꯑꯃꯒꯤꯗꯃꯛ

1 ꯑꯆꯧꯕꯥ ꯐꯨꯇꯈ꯭...ꯔꯕꯥ ꯀꯥꯆꯥꯂꯨ, ꯀꯣꯛꯂꯕꯥ ꯑꯃꯁꯨꯡ ꯑꯄꯤꯛꯄꯥ ꯃꯆꯦꯠ ꯃꯆꯦꯠ ꯇꯥꯡꯅꯥ ꯀꯥꯞꯂꯕꯥ
2 tbsp ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ (ꯃꯉ꯭ꯒꯦ ꯂꯨꯞꯍꯜꯂꯕꯥ ꯑꯃꯁꯨꯡ ꯆꯩꯊꯧꯔꯕꯥ)
2 tbsp ꯑꯁꯪꯕꯥ ꯐꯥꯗꯤꯒꯣꯝ, ꯀꯥꯞꯂꯕꯥ
2 ꯃꯣꯔꯣꯛ ꯑꯁꯪꯕꯥ, ꯅꯦꯝꯅꯥ ꯀꯥꯞꯂꯕꯥ
1/2 tsp ꯊꯨꯝ, ꯅꯠꯇ꯭...ꯔꯒꯥ ꯃꯍꯥꯎ ꯃꯇꯨꯡꯏꯟꯅꯥ
1/2 tsp ꯃꯣꯔꯣꯛ ꯑꯉꯥꯡꯕꯥ ꯃꯆꯨ
3/4 tsp ꯆꯥꯠ ꯃꯁꯥꯂꯥ
1/4 tsp ꯉꯧꯈ꯭...ꯔꯕꯥ ꯖꯣꯅꯤ

ꯄꯥꯝꯂꯕꯗꯤ

1/4 tsp ꯑꯃꯆꯨꯔ (ꯀꯪꯕꯥ ꯍꯩꯅꯧ) ꯃꯆꯨ
ꯆꯝꯄ꯭...ꯔꯥ ꯃꯆꯦꯠ, ꯃꯊꯛꯇꯥ ꯅꯦꯝꯅꯕꯥ

ꯏꯟꯁꯇ꯭ꯔꯛꯁꯟꯁꯤꯡ

ꯅꯍꯥꯛꯅꯥ ꯀꯥꯆꯥꯂꯨ ꯌꯨꯝꯗꯥ ꯄꯨꯔꯛꯄꯥ ꯃꯇꯝ ꯈꯨꯗꯤꯡꯗꯥ, ꯄꯨꯝꯅꯃꯛ ꯑꯃꯨꯛꯇꯪꯗꯥ ꯐꯨꯠꯂꯨ꯫ ꯀꯪꯇ꯭...ꯔꯤꯕꯥ ꯃꯔꯥꯁꯤꯡ ꯑꯗꯨ ꯄ꯭...ꯔꯦꯁꯔ ꯀꯨꯀꯔꯗꯥ ꯍꯥꯞꯂꯨ, ꯏꯁꯤꯡꯅꯥ ꯀꯨꯞꯁꯤꯜꯂꯨ, ꯑꯃꯁꯨꯡ ꯅꯦꯝꯕꯥ ꯃꯩꯗꯥ ꯍꯨꯏꯁꯦꯜ 6 ꯂꯥꯎꯕꯥ ꯐꯥꯎꯕꯥ ꯊꯣꯡꯉꯨ꯫ ꯃꯁꯤꯗꯥ ꯃꯇꯝ ꯈꯪꯏ — ꯄꯨꯡ 1 ꯒꯤ ꯃꯅꯥꯛꯇꯥ — ꯑꯨꯕꯨ ꯄꯨꯝꯅꯃꯛ ꯑꯃꯨꯛꯇꯪꯗꯥ ꯇꯧꯕꯅꯥ ꯃꯇꯨꯡꯗꯥ ꯆꯥꯠ ꯑꯁꯤ ꯌꯥꯝꯅꯥ ꯊꯨꯅꯥ ꯁꯦꯝꯕꯥ ꯌꯥꯍꯜꯂꯤ꯫

💡 ꯇꯤꯞ: ꯄꯥꯟ ꯑꯗꯨ ꯃꯥꯟꯅꯅꯥ ꯊꯣꯡꯅꯕꯥ ꯅꯦꯝꯕꯥ ꯃꯩꯗꯥ ꯇꯞꯅꯥ ꯇꯞꯅꯥ ꯐꯨꯠꯂꯨ; ꯄ꯭...ꯔꯦꯁꯔ ꯑꯗꯨ ꯃꯁꯥꯃꯛꯅꯥ ꯍꯟꯊꯍꯜꯂꯨ꯫

ꯐꯨꯇꯈ꯭...ꯔꯕꯥ ꯀꯥꯆꯥꯂꯨ ꯑꯗꯨ ꯏꯪꯍꯜꯂꯨ ꯑꯃꯁꯨꯡ ꯐ꯭...ꯔꯤꯖꯗꯥ ꯊꯝꯃꯨ꯫ ꯅꯍꯥꯛꯅꯥ ꯆꯥꯠ ꯄꯥꯝꯂꯤꯕꯥ ꯅꯨꯃꯤꯠ ꯑꯗꯨꯗꯥ, ꯑꯆꯧꯕꯥ ꯐꯨꯇꯈ꯭...ꯔꯕꯥ ꯀꯥꯆꯥꯂꯨ 1 ꯂꯧꯊꯣꯛꯂꯨ, ꯃꯀꯣꯛ ꯑꯗꯨ ꯀꯣꯛꯂꯨ, ꯑꯃꯁꯨꯡ ꯑꯉꯧꯕꯥ ꯁꯔꯨꯛ ꯑꯗꯨ ꯑꯄꯤꯛꯄꯥ ꯃꯆꯦꯠ ꯃꯆꯦꯠ ꯇꯥꯡꯅꯥ ꯀꯥꯞꯂꯨ꯫

💡 ꯇꯤꯞ: ꯃꯃꯥꯡꯗꯒꯤ ꯐꯨꯇꯈ꯭...ꯔꯕꯥ, ꯏꯪꯍꯜꯂꯕꯥ ꯄꯥꯟ ꯑꯁꯤ ꯁꯦꯡꯅꯥ ꯀꯣꯛꯄꯥ ꯌꯥꯏ ꯑꯃꯁꯨꯡ ꯃꯁꯥꯒꯤ ꯃꯑꯣꯡ ꯊꯝꯕꯥ ꯌꯥꯕꯥ ꯃꯆꯦꯠ ꯃꯆꯦꯠ ꯇꯥꯡꯅꯥ ꯀꯥꯞꯄꯥ ꯌꯥꯏ꯫

ꯃꯉ꯭ꯒꯦ ꯃꯆꯦꯠ ꯑꯄꯤꯛꯄꯥ ꯑꯃꯥ ꯏꯁꯤꯡꯗꯥ ꯂꯨꯞꯍꯜꯂꯨ, ꯃꯗꯨ ꯅꯦꯝꯃꯨ, ꯑꯃꯁꯨꯡ ꯅꯦꯝꯅꯥ ꯑꯁꯤꯟ...ꯕꯥ ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ ꯐꯪꯅꯕꯥ ꯆꯩꯊꯧ꯫ ꯃꯁꯤ ꯁꯦꯝ ꯁꯥꯗꯨꯅꯥ ꯊꯝꯃꯨ꯫

💡 ꯇꯤꯞ: ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ — ꯃꯊꯨꯝꯕꯥ ꯃꯆꯜ ꯅꯠꯇꯦ — ꯃꯁꯤꯅꯥ ꯆꯥꯠ ꯑꯁꯤ ꯌꯥꯝꯅꯥ ꯂꯥꯏꯍꯜꯂꯤ ꯑꯃꯁꯨꯡ ꯑꯁꯤꯟ...ꯕꯥ ꯃꯍꯥꯎ ꯑꯗꯨ ꯃꯥꯟꯅꯅꯥ ꯁꯟꯗꯣꯛꯍꯜꯂꯤ꯫

ꯄꯥꯟ ꯃꯆꯦꯠꯁꯤꯡ ꯑꯗꯨ ꯀꯣꯛꯈ꯭...ꯔꯤ (ꯀꯣꯔꯥ) ꯑꯃꯗꯥ ꯍꯥꯞꯂꯨ꯫ ꯀꯥꯞꯂꯕꯥ ꯐꯥꯗꯤꯒꯣꯝ ꯑꯃꯁꯨꯡ ꯃꯣꯔꯣꯛ ꯑꯁꯪꯕꯥ ꯍꯥꯞꯂꯨ, ꯑꯗꯨꯗꯒꯤ ꯊꯨꯝ, ꯃꯣꯔꯣꯛ ꯑꯉꯥꯡꯕꯥ ꯃꯆꯨ ꯑꯃꯁꯨꯡ ꯆꯥꯠ ꯃꯁꯥꯂꯥ ꯍꯥꯞꯂꯨ꯫ ꯅꯍꯥꯛꯅꯥ ꯍꯦꯟꯅꯥ ꯁꯤꯟ...ꯕꯥ ꯄꯥꯝꯂꯕꯗꯤ ꯑꯃꯆꯨꯔ ꯈꯔꯥ ꯍꯥꯞꯂꯨ, ꯅꯠꯇ꯭...ꯔꯒꯥ ꯊꯥꯗꯣꯛꯂꯨ꯫

💡 ꯇꯤꯞ: ꯀꯪꯕꯥ ꯃꯁꯥꯂꯥꯁꯤꯡ ꯑꯃꯁꯨꯡ ꯑꯁꯪꯕꯥ ꯃꯅꯥ-ꯃꯁꯤꯡꯁꯤꯡ ꯑꯗꯨ ꯄꯨꯟꯅꯥ ꯍꯥꯞꯂꯨ — ꯃꯁꯤ ꯄꯨꯝꯅꯃꯛ ꯃꯊꯪꯒꯤ ꯈꯣꯡꯊꯥꯡꯗꯥ ꯌꯥꯟꯁꯤꯟ...ꯒꯅꯤ꯫

ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ ꯑꯗꯨ ꯍꯩꯊꯔꯛꯂꯨ ꯑꯃꯁꯨꯡ ꯉꯧꯈ꯭...ꯔꯕꯥ ꯖꯣꯅꯤ ꯈꯔꯥ ꯍꯥꯞꯂꯨ꯫ ꯖꯣꯅꯤ ꯑꯍꯥꯟ...ꯕꯗꯥ ꯉꯧꯕꯅꯥ ꯆꯥꯠ ꯑꯁꯤ ꯍꯦꯟꯅꯥ ꯍꯥꯎꯍꯜꯂꯤ꯫ ꯃꯆꯦꯠ ꯈꯨꯗꯤꯡꯃꯛꯇꯥ ꯅꯝꯅꯕꯥ ꯇꯞꯅꯥ ꯌꯥꯟꯁꯤꯜꯂꯨ, ꯑꯗꯨꯗꯒꯤ ꯈꯨꯗꯛꯇꯥ ꯌꯦꯟꯊꯣꯛꯂꯨ — ꯊꯥꯎ, ꯇꯗꯀꯥ, ꯊꯣꯡꯕꯥ ꯆꯪꯗꯦ꯫

💡 ꯇꯤꯞ: ꯖꯣꯅꯤ ꯑꯗꯨ ꯁꯥꯕꯥ ꯀꯪꯗꯥ ꯁꯦꯀꯦꯟꯗ ꯈꯔꯥ ꯀꯪꯅꯥ ꯉꯧꯒꯗꯕꯅꯤ ꯃꯍꯥꯎ ꯆꯦꯟꯊꯔꯛꯄꯥ ꯐꯥꯎꯕꯥ, ꯑꯗꯨꯗꯒꯤ ꯍꯥꯞꯇ꯭...ꯔꯤꯉꯩꯒꯤ ꯃꯃꯥꯡꯗꯥ ꯇꯞꯅꯥ ꯅꯦꯝꯃꯨ꯫

रसोई की झलक | From the Kitchen

👩‍🍳

ꯃꯃꯥꯒꯤ ꯑꯈꯟꯅꯕ ꯇꯤꯞ

"ꯀꯥꯆꯥꯂꯨ ꯄꯨꯝꯅꯃꯛ ꯑꯃꯨꯛꯇꯪꯗꯥ ꯐꯨꯠꯂꯨ ꯑꯃꯁꯨꯡ ꯐ꯭...ꯔꯤꯖꯗꯥ ꯊꯝꯃꯨ — ꯑꯗꯨꯗꯒꯤ ꯅꯍꯥꯛꯅꯥ ꯄꯥꯝꯂꯤꯕꯥ ꯃꯇꯝ ꯈꯨꯗꯤꯡꯗꯥ ꯃꯤꯅꯤꯠ ꯈꯔꯥꯒꯤ ꯃꯅꯨꯡꯗꯥ ꯆꯥꯠ ꯁꯦꯝ ꯁꯥꯔꯒꯥ ꯂꯩꯒꯅꯤ꯫ ꯖꯣꯅꯤ ꯍꯥꯞꯇ꯭...ꯔꯤꯉꯩꯒꯤ ꯃꯃꯥꯡꯗꯥ ꯑꯍꯥꯟ...ꯕꯗꯥ ꯀꯪꯅꯥ ꯉꯧꯒꯗꯕꯅꯤ; ꯃꯁꯤꯒꯤ ꯑꯄꯤꯛꯄꯥ ꯈꯣꯡꯊꯥꯡ ꯑꯁꯤꯅꯥ ꯆꯥꯠ ꯄꯨꯝꯅꯃꯛ ꯍꯦꯟꯅꯥ ꯍꯥꯎꯍꯜꯂꯤ꯫ ꯑꯃꯁꯨꯡ ꯃꯐꯝ ꯑꯁꯤꯗꯥ ꯊꯥꯎ ꯑꯃꯠꯇꯥ ꯌꯥꯎꯗꯦ — ꯐꯨꯇꯈ꯭ꯔꯕꯥ ꯄꯥꯟ ꯃꯉ꯭ꯒꯦ ꯑꯃꯁꯨꯡ ꯃꯁꯥꯂꯥꯁꯤꯡꯒꯥ ꯂꯣꯏꯅꯅꯥ ꯃꯁꯥꯃꯛꯅꯥ ꯃꯇꯤꯛ ꯆꯥꯅꯥ ꯁꯤꯟꯅꯩ꯫"

📊 ꯅ꯭ꯌꯨꯇ꯭ꯔꯤꯁꯟ ꯐꯦꯛꯠꯁꯤꯡ

ꯁꯔꯕꯤꯡ ꯑꯃꯗ (ꯁꯔꯚꯤꯡꯁꯤꯡ 2)

165

ꯀꯦꯂꯣꯔꯤꯁꯤꯡ

ꯄ꯭ꯔꯣꯇꯤꯟ

38g

ꯀꯥꯔꯕꯁꯤꯡ

ꯐꯥꯏꯕꯔ

ꯃꯁꯤꯒꯤ ꯔꯦꯁꯤꯄꯤ ꯑꯁꯤꯒꯤ ꯃꯇꯥꯡꯗ

ꯊꯥꯎ ꯑꯃꯠꯇꯥ ꯌꯥꯎꯗꯕꯥ ꯑꯋꯥꯡ ꯊꯪꯕꯥ ꯏꯟꯗꯤꯌꯥꯒꯤ ꯂꯝꯕꯤꯗꯥ ꯌꯣꯟꯕꯥ ꯃꯈꯥꯜꯒꯤ ꯆꯥꯠ ꯑꯃꯅꯤ ꯃꯁꯤ ꯐꯨꯇꯈ꯭ꯔꯕꯥ ꯀꯥꯆꯥꯂꯨ (ꯑꯆꯧꯕꯥ ꯄꯥꯟ) ꯅꯥ ꯁꯦꯝꯕꯅꯤ꯫ ꯄꯥꯟ ꯑꯁꯤ ꯃꯃꯥꯡꯗꯒꯤ ꯄ꯭...ꯔꯦꯁꯔ ꯀꯨꯀꯔꯗꯥ ꯌꯥꯝꯅꯥ ꯐꯨꯠꯇꯨꯅꯥ ꯊꯝꯃꯤ, ꯃꯗꯨꯒꯤ ꯃꯇꯨꯡꯗꯥ ꯀꯣꯛꯇꯨꯅꯥ, ꯃꯆꯦꯠ ꯃꯆꯦꯠ ꯇꯥꯡꯅꯥ ꯀꯥꯞꯇꯨꯅꯥ, ꯑꯁꯤꯟꯕꯥ ꯃꯉ꯭ꯒꯦ ꯏꯁꯤꯡ, ꯑꯁꯪꯕꯥ ꯐꯥꯗꯤꯒꯣꯝ, ꯃꯣꯔꯣꯛ ꯑꯁꯪꯕꯥ, ꯆꯥꯠ ꯃꯁꯥꯂꯥ, ꯃꯣꯔꯣꯛ ꯑꯪꯥꯡꯕꯥ, ꯑꯃꯆꯨꯔ ꯈꯔꯥ ꯑꯃꯁꯨꯡ ꯉꯧꯈ꯭ꯔꯕꯥ ꯖꯣꯅꯤꯒꯥ ꯂꯣꯏꯅꯅꯥ ꯏꯪꯅꯥ ꯍꯥꯞꯇꯨꯅꯥ ꯂꯥꯎꯊꯣꯛꯏ꯫ ꯉꯧꯕꯥ ꯌꯥꯎꯗꯦ, ꯇꯗꯀꯥ ꯌꯥꯎꯗꯦ — ꯐꯨꯇꯈ꯭ꯔꯕꯥ ꯄꯥꯟ ꯑꯃꯁꯨꯡ ꯑꯁꯪꯕꯥ, ꯑꯁꯤꯟꯕꯥ ꯃꯆꯜ ꯈꯛꯇꯅꯤ꯫

Frequently Asked Questions

What is kachalu — is it the same as arbi or taro?

Yes. Kachalu (or kachaloo) is the large-sized arbi, also called colocasia or taro root. It is a starchy root that turns soft and white when boiled, and is a favourite for chaat in Jammu and Delhi.

How much oil does Kachaloo Chaat use?

None at all. The taro is boiled, then tossed cold with tamarind water and spices — there is no frying and no tadka, so it sits firmly in the green zero-oil band.

Can I make the chaat instantly?

Yes, if the kachalu is already boiled. Maa boils the whole batch in advance and keeps it in the fridge, so on chaat day you just peel one, cube it, and dress it — it is ready in a few minutes.

Why roast the ajwain before adding it?

Dry-roasting the carom seeds for a few seconds releases their aroma and tames the sharpness, which makes the finished chaat noticeably tastier than adding raw ajwain.