Key facts
| From | North India |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 20 g Cumin (roasted)
- 15 g Black salt
- 10 g Dry mango powder
- 5 g Dried mint (dried)
- 4 g Black pepper
- 3 g Dry ginger
- 0.5 g Asafoetida (a pinch)
Method
- Roast the cumin and grind with the rest.
Keeps three months.
- Two teaspoons per glass of chilled water, with lemon and fresh mint.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in jaljeera masala?
Cumin, black salt, dry mango powder, dried mint, black pepper, dry ginger, asafoetida.
How long does homemade jaljeera masala keep?
Keeps three months.
How do I use jaljeera masala?
Stirred into cold water with lemon and mint for jaljeera, and into pani puri water.
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