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Ingredients
- 1 tsp of cumin seeds
- 2 tsp of fenugreek seeds
- 1 tsp of nigella seeds
- Roast them over a medium heat until they become fragrant. Take the spices off the heat and let them cool.
- Place the dry, roasted spices in a spice grinder or processor along with:
- 4 Tbs of fennel seeds
- 4 Tbs of coriander seeds
- 4 Tbs of mustard seeds
- 4 Tbs of amchur powder (dried mango powder)
- 11 and 1/2 Tbs of Kosher salt
- Coming up next , Can I get Indian fries with that? Yes I can. Follow along on Twitter @kathygori
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 382 | |
| Calories from Fat 174 | 46% |
| Total Fat 20.83g | 26% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1046mg | 30% |
| Total Carbs 44.03g | 12% |
| Dietary Fiber 26.2g | 87% |
| Sugars 3.09g | 2% |
| Protein 19.39g | 31% |
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