Steps
- 1
Individually dry roast all whole spices. And let it cool down
- 2
First grind all whole spices to fine texture. And then sieve it. Take coarse remainning in grinder
- 3
Add sugar, sunth, saunf in it. And again grind it. And again sieve it.
- 4
Store this powder in air tight jar
- 5
Then remaining coarse material can add in our regular chai patti. Add pinch of masala per chai
- 6
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