This recipe is called “Bharvaan parantha ka
masala” in Hindi
Yield: 1½ cups
Ingredients:
¼ cup ground dried pomegranate seeds
½ cup ground coriander seeds
1 tablespoon black salt
1 tablespoon cayenne pepper
1 tablespoon garam masala
1 tablespoon ground ginger
1 tablespoon salt, or to taste
1 teaspoon ground mace
1 teaspoon ground nutmeg
2 tablespoons ajwain seeds, crudely ground
2 tablespoons ground dried mint leaves
2 tablespoons mango powder
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.
