Priya krishna's chaat masala–almond butter toast
Yeah, yeah, almond butter toast. What else is new? Allow me to introduce you to the genius add-on of Indian cuisine’s pungent, MSG-like spice blend, <a href="https://www.amazon.com/Rani-Masala-14-Spice-Indian-Seasoning/dp/B0783GTPLV?tag=food52-20">chaat masala</a>, which turns an ordinary breakfast into an umami-filled salt-and-spice bomb that tastes like the most craveable nut mix in toast form. Just be doubly sure that you’re using *unsalted* almond butter, as the chaat masala is already salted. Tip: Turn this into an appetizer—try the chaat masala–almond butter combo on rye crackers.
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<br /><em>Excerpted from </em><a href="https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American/dp/1328482472?tag=food52-20">Indian-ish</a><em> © 2019 by Priya Krishna with Ritu Krishna. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.</em>
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