Sandwich masala recipe
US measuring cups are used (1 cup = 240 ml)
Servings 6 servings (⅓ cup)
Calories 21kcal
Ingredients
- ¼ cup Cumin seeds (Jeera)
- 2 teaspoons Fennel seeds (Saunf)
- 1 teaspoon Cloves (Laung)
- 1 teaspoon Black peppercorns (Kali mirch)
- 1 inch Cinnamon stick (dalchini)
- 2 teaspoons Black salt (Kala namak)
- 1 teaspoon Amchur powder (dried mango powder)
Instructions
- Take whole spices in a pan. Turn the heat on low-medium.
- Dry roast them with stirring continuously. Roast it for about 5 minutes, or till you get nice aroma of spices.
- Then turn off the stove.
- Remove the spices to a plate. and let it cool down completely.
- Once spices are cooled, take into the dry spice grinder or blender. Add black salt and amchur powder.
- Make fine powder out of it.
- Store in airtight container. Use as needed.
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 0.9g | Fat: 1.1g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 649mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 0.1g
*Nutrition information is a rough estimate for 1 serving
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