About This Recipe
Equipment: Spice grinder
Note: To make a bigger batch, increase the quantity of the ingredients proportionately, but be mindful about the quantity of chiles you use — adjust according to their fiery spice quotient.
- 1½ Tbsp (6 g) cumin seeds
- 1 Tbsp (6 g) badi saunf (fennel seeds)
- 1 Tbsp (5 g) coriander seeds
- 10 to 15 black peppercorns
- 1 tsp salt
- 1 black cardamom
- 4 to 5 dry Kashmiri red chiles, or 1 to 2 tsp paprika powder
- 1 tsp amchur (dry mango powder)
- A pinch of asafetida
Step 1In a thick-bottomed pan, on low heat, toast the cumin seeds, fennel seeds, coriander seeds, and black peppercorns with ½ tsp of the salt (salt helps distribute the heat in the pan). Keep stirring; as soon as the coriander seeds begin to darken — in about 2 to 3 minutes — remove the spices from the pan.
Step 2In the same pan, on low heat, dry roast the black cardamom seeds and dry red chiles with the remaining ½ tsp of salt for 2 minutes, or until the spices are aromatic.
Step 3Give the ingredients a moment to cool, then grind all the toasted spices, along with amchur and asafetida, to a grainy powder. Store in an air-tight container for up to 3 months and sprinkle on snacks as needed.
Level Up: For a deliciously fragrant outcome, add a teaspoon of crushed dried mint leaves, or drop whole, dried rose petals into the spice jar.
Try It With: A bowl of plain yogurt or sprinkle over steamed dumplings.