Ingredients:

• 1 tbsp – Red Chilli powder
• 1/2 tbsp – fine skinned mustard seeds, crushed
• 1/2 tsp – Turmeric
• 1/2 tsp – Asafoetida powder
• 1/2 tsp – fennel
• 1/2 tsp – Fenugreek
• 1/2 tsp – Nigella seeds
• 1 tsp – oil
• 1/2 tbsp – salt

Method:

1. Slightly crush the fennel and fenugreek seeds.
2. Use a large high rimmed plate or shallow bowl.
3. Make a circle of chilli powder, keeping a wide well in the centre.
4. Put mustard in the circle, push out along chilli to make inner circle.
5. Place turmeric and asafoetida in the centre of well.
6. Warm oil in a small crucible, do not overheat.
7. Add both crushed seeds and nigella seeds.
8. Allow to sizzle lightly in oil.
9. Pour into the centre of the well, on turmeric and asafoetida.
10. Allow oil to cool for a few minutes.
11. Mix all the ingredients together with the fingers.
12. Add salt and mix again, till flavours are well-blended.
13. Use to sprinkle over papads and khakras.

Recipe courtesy of Saroj Kering