Search Inspiration

No idea what to search for? Start browsing till you find something.

How to make it

  • In a dry fry pan over medium high heat combine coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies.
  • Dry fry the spices shaking the pan constantly to prevent them from burning until they are fragrant about 5 minutes.
  • Transfer to a small bowl then add the chickpeas and turmeric and let cool.
  • When completely cool transfer spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process until finely powdered.
  • Use immediately or store in a tightly sealed glass jar in a cool dry place for up to 3 months.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes