Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Tablespoon | Coriander/Dhania | Roast, and powder |
| 4 | Tablespoon | Jeera/Cumin Seeds | Roast, and powder |
| 1, 1/2 | Teaspoon | Cardamoms | Black cardamom seeds |
| 2/3 | Teaspoon | Cardamoms | Yellow cardamom seeds |
| 3, 1/2 | Teaspoon | Pepper Corns | Roast, and powder |
| 8-10 | Medium | Chillies Red Dry | Roast, and powder |
| 1, 1/2 | Teaspoon | Cloves (spice) | Roast, and powder |
| 1/2 | Teaspoon | Ginger Powder | or ground dry ginger |
| 1 | Pinch | Mace Powder/Javitri | ADD |
| 2 | Pinch | Nutmeg powder | ADD |
| 1. 1/2 | Teaspoon | Cinnamon Powder | ADD |
| 1, 1/2 | Teaspoon | Aam-Chur (sour mango powder) | ADD |
| 1 | Teaspoon | Pomegranate Seed Powder | ADD |
Method
Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.
Makes about 1, 1/2 cup. The recipe can be increased if you want to make a larger quantity.
Store in a bottle, and use 1 tablespoon for 500 grams of chickpeas
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