Raita Masala
Prep time- 5 mins
Making time- 10-15 mins
Serves- 1 cup
Ingredients:
4 tbsp zeera (cumin seeds)
2 tbsp dhaniya (coriander seeds)
1 tbsp kali mirch Savita (whole black peppercorns)
2 tbsp saunf (fennel seeds)
1/2 tsp ajwain (carom seeds)
5-6 dried red chillies
1/4 tsp hing (asafoetida)
1 tbsp kala namak (black salt)
1 tbsp salt (table salt)
1tsp amchoor powder (dry mango powder)
1 tbsp pudina powder (mint powder)
Instructions:
In a pan, add zeera, dhaniya, kali mirch, saunf, ajwain dried and red chilies.
Dry roast all these masala’s on medium to low heat till they are aromatic and slightly change their colour.
Then add hing and roast again for a minute.
Switch off the flame and take out these masala’s in a plate and let them cool.
Once they cool, transfer these roasted masala’s in the mixie grinder jar and grind them till it’s grind completely.
Then add salt, black salt, pudina powder and amchoor powder and again grind till it’s grounded completely.
Once it’s cool, transfer in an airtight container and you can store this masala for 3-4 months and enjoy with your favourite raita.
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