Dry Mango Powder

Amchur is the souring agent of choice when a recipe cannot tolerate extra liquid — pakoras, kebabs, and stuffed parathas use it instead of lemon juice or tamarind. Pakistani potato fillings for samosas and aloo parathas rely on amchur for their characteristic tartness. It is also a component of chaat masala, and in the pre-partition Punjabi tradition, homemade amchur was dried on rooftops each summer.