1 cup cumin seeds (Zeera)
1 cup whole dried red chilies
1 tbs. salt
2 tbs. coriander (Dhaniya) seeds
1 tsp black salt (Kala Namak)
10-12 whole black pepper (Kali Mirch)
8-10 cloves (Laung)
1 black cardamom (Bari Ilaichi) seeds
¼ tsp. carom seeds (Ajwain)
1 pinch asafetida (Heeng)
½ tsp. tartaric acid
Roast the spices slightly and grind into a powder after cooling. Then add salt and black salt.
Can be used in all sorts of chaat and dahi baray.