Pomegranate Chaat
YIELD: 3 CUPS (711 ML)
In our house, we love pomegranate
season. There’s nothing better than
extracting the seeds yourself and
eating them spiced with a touch of
black salt (kala namak). Many folks
balk at the idea of removing the seeds,
but it’s not as tough as it seems. Take
the pomegranate in one hand and a
rolling pin in the other. Tap the fruit
with the rolling pin all around to
loosen the seeds. Then slice the ends
and cut the fruit in four pieces.
Working over a large bowl, take the
seeds out with your hand, removing the
outside skin and the white membrane.