Dabeli Masala: The Authentic Taste of Kutch

Dry roast coriander seeds, cumin seeds, fennel seeds, and white sesame seeds in a pan over medium heat until aromatic. Set aside to cool.

In the same pan, lightly toast the black cardamom, cloves, black peppercorns, bay leaf, cinnamon stick, Kashmiri red chilies, and star anise until fragrant. Allow them to cool.

Take dried coconut in a pan and dry roast it well until it turns a little brown.

Once cooled, grind all the roasted spices along with sugar, hing, and red chili powder together into a fine powder using a spice grinder or mortar and pestle.

Store the Dabeli Masala in an airtight container for future use.