C41 Saoji Spice Mix

This spice mix is used in Chicken Saoji from the Indian state of Maharashtra.

Ingredients

Makes about 7 tspn	Continued...
2 tspn garam masala	½ tspn fennel seeds
1 tspn ground coriander	½ tspn chilli powder
1 tspn poppy seeds	2 tspn coconut flour/powder (see note 1)

Preparation

Grind the fennel seeds to a fine powder in a pestle and mortar.
Grind the poppy seeds as finely as possible in a pestle and mortar.
Note: Poppy seeds are difficult to grind due to their oil content so it is best to grind these in ½ tspn quantities.

Cooking

Heat a suitable pan over a medium flame and dry roast the coconut flour/powder to a mid/dark brown colour - be careful not to burn.
Thoroughly mix the roasted coconut flour with all the ground spices including the fennel and poppy.
Transfer to a small jar and keep in a cool and dark place.

Notes

(1) Traditionally freshly shredded coconut is used but I am using coconut flour/powder to simplify the process and to make it less grainy. Coconut flour/powder can be purchased at any Asian outlet.

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