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| Main ingredients | Dried pomegranate (anardana) powder, Fennel seeds, Cumin seeds, Black peppercorns, Dried mango powder (amchur), Rock sugar, Black salt |
| Cuisine | Indian |
| Course | Powders |
| Prep time | 10-15 minutes |
| Cook time | 0-5 minutes |
| Serve | |
| Taste | Sweet and sour |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 tablespoons dried pomegranate (anardana) powder
- 4 tablespoons fennel seeds (saunf)
- 1½ teaspoons cumin seeds
- 15-16 black peppercorns
- 2 tablespoons dried mango powder (amchur)
- 20 grams rock sugar
- 1 teaspoon black salt
Method
- Heat a non-stick pan, add fennel seeds, cumin seeds and black peppercorns, mix and dry roast for 2-3 minutes. Take the pan off the heat and allow to cool.
- Transfer the roasted mixture into a grinder jar, add dried pomegranate powder, dried mango powder, rock sugar and black salt and grind to a fine powder.
- Transfer into an air tight container. Serve after food.
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