Ingredients:
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► 1-3/4 tbsp cumin seeds

► 1-3/4 tbsp black peppercorns

► 6 cloves

► 2 cardamom

► 1tsp coriander seeds

► ½ tsp fennel seeds

► ½ tsp ajwain seeds

► 1 tsp dried mint leaves

► 1 tsp chili powder

► ½ tsp ginger powder

► 1 tbsp rock salt

► 1 tsp sea salt

► 6 tsp dried mango powder [amchur]

► A pinch asafetida powder optional

► ½ tsp tartaric acid

Method:
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Dry roast all the ingredients in a non stick wok or skillet and heat gently , continuously stirring for 2 to 3 minutes until the spice are fragrant. Remove from heat and allow to cool. Add the salts and grind all the spices while they are still a bit warm in a coffee grinder. Mix in the remaining ingredient and allow cooling. Store in an airtight container.

Recipe by Chef Tahir.