• 1/4 cup coriander seeds
  • 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.