Dry-roast the
first seven ingredients in a nonstick wok or skillet
and heat gently, continuously stirring for 2 to 3
minutes until the spices are fragrant.
Remove from the
heat, add the salt and grind to a powder in a
blender or mortar and pestle while still warm. Mix
in the remaining ingredients and allow to cool.
Store tightly bottled.
This salty, sour Chaat Masala
(the approximate translation of the name is "finger
licking"!) is sprinkled over cooked food for
additional flavor.