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Ingredientes
- About 45-50 medium sized red chili peppers (I used Fresno peppers)
- 1 tsp cumin seeds
- 2 tsp fenugreek seeds
- 1 tsp Nigella seeds
- 50 grms fennel seeds
- 4 Tbs coriander seeds
- 4 Tbs mustard seeds
- 4 Tbs Aamchur (dried mango powder)
- 11 and 1/2 Tbs of Kosher Salt
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 107g | |
| Calories 315 | |
| Calories from Fat 147 | 47% |
| Total Fat 17.53g | 22% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 759mg | 22% |
| Total Carbs 34.79g | 9% |
| Dietary Fiber 17.5g | 58% |
| Sugars 4.83g | 3% |
| Protein 16.34g | 26% |
