Dry roast all the ingredients one by one, separately for 3-4 minutes without burning it.
Transfer fried ingredients to another bowl or plate to cool completely.
When cooled, transfer to a spice grinder and grind into a fine powder.
Store in an air tight container in a cool dry place or in a refrigerator.
Recipe courtesy: Sara's Yummy Bites
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.