Chaat ka Masala (Vrat)

Ingredients

• Dhania Sabut (coriander seeds) 150 g (2 cups)
• Zeera (cumin seeds) 200 g (2 cups)
• Ajwain (carum/thymol seeds) 50 g (1/2  cup)
• Kala Namak (black rock salt), powdered 300 g (1 ½ cups)
• Sabut kali mirch (black peppercorns) 20 g (2 tbsp)
• Nimboo ka sat (Citric Acid), if allowed 40 g (1/4 cup) (otherwise add fresh nimbu juice everytime you use this masala)

Preparation

• Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.

• After cooled, grind to a powder with the rest of the ingredients and store in an airtight jar.