This recipe is called “Parantha masala” in Hindi
Sprinkle this masala over griddle-fried bread or “paranthas”.
Yield: 1½ cups
Ingredients:
¼ cup ajwain seeds, crudely ground
⅓ cup black peppercorns, crudely ground
⅓ cup ground dried fenugreek leaves
⅓ cup ground dried mint leaves
1 tablespoon black salt (not compulsory)
1 tablespoon salt, or to taste
Directions:
In a small-sized container, combine all the spices using a spoon.
Put inside an airtight vessel and place the vessel in a cool, dry place, for approximately thirty days at room temperature or approximately one year in a fridge
