Ingredients

• 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.