A unique blend of spicy, salty and tart, this is the spice mix that lends instant zing to many Indian snacks and street foods, and is often added just before serving. I got sick of just about everything having this flavour, due to the asafoetida and black salt. The latter is quite sulfurous; the asafoetida needs to be used sparingly. While you will find slight variations all over India, Pakistan, Nepal and Bangladesh, this recipe has the tang and flavour that I like in small amounts.
In a dry heavy-based frying pan, toast the cumin, coriander and fennel seeds over low heat for about 3–5 minutes, stirring often, until dark brown. Remove from the pan and leave to cool.
Using a spice grinder or mortar and pestle, grind all the ingredients into a fine powder. Store in an airtight container.
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