Taazgi Masala

Recipe by
Total Time:
15-30 minutes
Serves: 50
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

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  • 500 gm green saunf (fennel seeds)
  • 250 gm dhana dal (roasted coriander seeds, commercially available)
  • 125 gm chaalia supari chips
  • 75 jesthimadh powder
  • 50 gm hari pathi (muletti pathi), cleaned
  • 5 gm each of cardamom, cloves and cinnamon
  • 3/4 tsp black salt
  • 3/4 tsp sendha salt
  • 1/4 tin Kashmir sugandh (small)
  • 125 gm ghee

How to Make Taazgi Masala

  • Clean supari and hari pathi thoroughly.
  • Dry roast saunf till aromatic.
  • Dry roast whole spices till brown and aromatic.
  • Cool both. Grind spices finely in dry grinder.
  • Grind fennel coarsely in dry grinder.
  • Heat ghee in a large pan, add supari and fry till golden brown.
  • Do not over fry or the supari with turn bitter.
  • It should exude a light aroma.
  • Add hari pathi, dhana dal. Stir, remove from fire.
  • Add crushed saunf, jethimadh, ground spices, salts, Kashmir sugandh.
  • Mix well - either with hand or a large spatula.
  • Cool completely before storing in clean, airtight jars.
  • To be served after meals in small quantities.
  • This is a favourite Indian digester or mouth freshener.