Ingredients
- Sabut dhaniya (Whole coriander): 4 tbs
- Zeera (Cumin seeds): 4 tbs
- Laung (Cloves): 2
- Dar cheeni (Cinnamon stick): 1
- Sabut kali mirchen (Black peppercorn): 4-5
- Sabz elaichi (Green cardamom): 3-4
- Tatri (Citric acid): 1 tsp
- Ajwain (Carom seeds): ½ tsp
- Pissi laal mirchen (Red chilli powder): 2 tbs
- Namak (Salt): 1½ tbs
- Kala namak (Black salt): 1 tsp
- Aamchor (Mango powder): 1½ tbs
Method
Step 1: Add Sabit dhaniya (Whole coriander), Sabz elaichi (Green cardamom), Zeera (Cumin seeds), Laung (Cloves), Dar cheeni (Cinnamon stick), Sabut kali mirchen (Black peppercorn), Tatri (Citric acid), Ajwain (Carom seeds) in a spice mixer and blend to make a fine powder. Add this spice powder to a bowl.
Step 2: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Kala namak (Black Salt), Aamchur (Mango) powder in a bowl and mix well.
Store in an airtight container.