2 teaspoons cumin seeds
1 teaspoon ajwain
2 or 3 dried red chiles, stemmed
3 tablespoons black salt
1/2 teaspoons citric acid
1 teaspoon amchur (dried mango powder)
1 tablespoons table salt
1 teaspoon ground black pepper
Place a small nonstick saut pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Tranfer to a bowl.
Add one spice at a time, dry-roast the cumin and ajwain, and add them to the coriander. Stir and set aside to cool completely.
Transfer to a spice grinder. Add the chiles, black salt, citric acid, amchur, table salt and pepper. Grind to a fine powder.
Store in an airtight container.