100 g (3 1/2 oz) asafoetida (hing)
100 g (3 1/2 oz) black gram (urad dal) powder
50 g (1 3/4 oz) ginger powder (sonth)
100 g (3 1/2 oz) red chilli powder
50 g (1 1/2 oz) aniseed (saunf) powder
25 g coriander (dhaniya) powder
15 g garam masala
10 g black cardamom (badi elaichi) powder
10 g cinnamon (dalchini) powder
25 g cumin (jeera) powder
5 g mace (javitri) powder
5 g nutmeg (jaiphal) powder
10 g clove (laung) powder
5 g black cumin (shahi jeera) seed powder
5 g carom (ajwain) seeds
100 ml (3 1/2 fl oz) vegetable oil
100 g (3 1/2 oz) salt
250 ml (8 fl oz) water
100 g (3 1/2 oz) black gram (urad dal) powder
50 g (1 3/4 oz) ginger powder (sonth)
100 g (3 1/2 oz) red chilli powder
50 g (1 1/2 oz) aniseed (saunf) powder
25 g coriander (dhaniya) powder
15 g garam masala
10 g black cardamom (badi elaichi) powder
10 g cinnamon (dalchini) powder
25 g cumin (jeera) powder
5 g mace (javitri) powder
5 g nutmeg (jaiphal) powder
10 g clove (laung) powder
5 g black cumin (shahi jeera) seed powder
5 g carom (ajwain) seeds
100 ml (3 1/2 fl oz) vegetable oil
100 g (3 1/2 oz) salt
250 ml (8 fl oz) water
method
1. Dissolve the asafoetida in 1/2 cup water. Strain into a big bowl. Add all the ingredients and the remaining water.
2. Mix well and knead into a hard dough.
3. Divide the dough into 20-25 equal portions and then shape each portion into a round ball.
4. Flatten each ball into round cakes.
5. Place these on a greased tray and then sun-dry for one whole day.
6. Turn over and dry the other side also for one whole day. When they are completely dry, store them in an airtight jar, and use as and when required.
2. Mix well and knead into a hard dough.
3. Divide the dough into 20-25 equal portions and then shape each portion into a round ball.
4. Flatten each ball into round cakes.
5. Place these on a greased tray and then sun-dry for one whole day.
6. Turn over and dry the other side also for one whole day. When they are completely dry, store them in an airtight jar, and use as and when required.
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