Ingredients:

• 1 tsp – Pomegranate seeds, powdered
• 1 tsp – soft brown or castor Sugar
• 1 tbsp – Cumin seeds
• 8 to 10 – Black Peppercorns
• 1/2 tsp – Coriander seeds
• 1/2 tsp – aniseed
• 1/2 tsp – salt

Method:

1. Warm a griddle; do not overheat.
2. Lightly roast pomegranate seed and peppercorns.
3. Roast aniseed separately on same griddle.
4. Roast coriander seeds on same griddle.
5. Allow everything to cool to room temperature.
6. Add all other ingredients.
7. Mix very well with fingers, to blend flavours.
8. Store in a clean dry bottle with sprinkler lid.
9. Sprinkle over fillings of samosas, kachories, etc.
10. Sprinkle over fresh fried French fries or pakoras.
11. Sprinkle over quiches, puffs, etc.

Recipe courtesy of Saroj Kering