Open in Cookpad AppSteps
- 1
Firstly, in a heavy-bottomed pan take 40 grams cardamom, 20 grams cloves, 20 grams pepper, 8 grams cinnamon and 10 grams fennel.
- 2
Dry roast on low flame until it turns aromatic. keep aside.
now take 30 grams dry ginger and break into pieces.
dry roast until it turns aromatic. keep aside.
- 3
Further add 6 tulsi seeds, ½ nutmeg and roast well.
cool completely, and transfer all the spice mix into blender.
blend to a slightly coarse powder. chai masala powder is ready, you can store in an airtight container and use for a month.
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