Ingredients

• 1 tbsp - red chilli powder
• 1/2 tbsp - fine skinned mustard seeds, crushed
• 1/2 tsp - turmeric
• 1/2 tsp - asafoetida powder
• 1/2 tsp - fennel
• 1/2 tsp - fenugreek
• 1/2 tsp - nigella seeds
• 1 tsp - oil
• 1/2 tbsp - salt

How to Make Mustard Chilli Seasoning

• Slightly crush the fennel and fenugreek seeds.
• Use a large high rimmed plate or shallow bowl.
• Make a circle of chilli powder, keeping a wide well in the centre.
• Put mustard in the circle, push out along chilli to make inner circle.
• Place turmeric and asafoetida in the centre of well.
• Warm oil in a small crucible, do not overheat.
• Add both crushed seeds and nigella seeds.
• Allow to sizzle lightly in oil.
• Pour into the centre of the well, on turmeric and asafoetida.
• Allow oil to cool for a few minutes.
• Mix all the ingredients together with the fingers.
• Add salt and mix again, till flavours are well-blended.
• Use to sprinkle over papads and khakras.