chaat masala

makes 10 tablespoons

2 teaspoons fennel seeds

seeds from 2 green cardamom pods

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoon ajowan

3 tablespoons black salt

1 tablespoon amchoor powder

2 dried red chillies

1 teaspoon black peppercorns

1 teaspoon pomegranate seeds

Dry-fry the fennel, cardamom, coriander, cumin and ajowan in a dry frying pan over high heat for 30 seconds, or until fragrant. Grind the roasted mixture to a fine powder with the other ingredients, using a spice grinder or mortar and pestle. Store in an airtight container for up to 1 month.