Kashmiri Vear Tikki Masala

Ingredients

• 1/2 cup maha/ urad dal flour
• 2 tbsp. methi/ fenugreek powder
• 6 loung/ cloves (roast slightly before Grinding)
• 3 tsp. cumin seeds (roast slightly before Grinding)
• 3 stick Cinnamon (roast slightly before Grinding)
• 3 tsp. black cumin (roast slightly before Grinding)
• 8 black badi ealichi pods (roast slightly before Grinding)
• 8 green eliche pods (roast slightly before Grinding)
• ½ tsp of black whole pepper (roast slightly before Grinding
• 2 tbsp. Dania/ coriander seeds (roast slightly before Grinding)
• 1 betel nut (crushed & roast slightly before Grinding)
• 3 bay leaves (crushed & roast slightly before Grinding)
• 1 tsp. saffron (crisped slightly on a warm tawa or pan)
• ½ cup red chili powder
• ¼ cup paprika powder
• 1 tbsp. ginger powder
• 1 tbsp. fennel powder
• 2 tbsp. Heeng / asafetida powder dissolved in 2 tbsp. of water
• cooking oil (preferably mustard oil)