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Ingredients
- Asafoetida 1/4 cup
- Split black gram skinless (dhuli urad dal), powdered 1/4 cup
- Dry ginger powder (soonth) 5 teaspoons
- Red chilli powder 1/2 cup
- Fennel seed (saunf) powder 5 teaspoons
- Coriander powder 21/2 teaspoons
- Black cardamom, powdered 1 teaspoon
- Cinnamon powder 1 teaspoon
- Cumin powder 1 tablespoon
- Mace powder 1/2 teaspoon
- Nutmeg powder 1/2 teaspoon
- Clove powder 1 teaspoon
- Caraway seeds (shahi jeera) 1 teaspoon
- Carom seeds (ajwain) 1 teaspoon
- Salt to taste
- Oil 4 tablespoons
Details
Preparation
Step 1
Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.
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