Roast the dhania seeds stirring constantly until reddish brown. Set aside in a plate to cool.
Roast the rest of the ingredients on low flame separately.
Transfer to the same plate as the coriander seeds.
Grind to a fine powder and store in an air tight container.
I reduced the ingredients by 1/4 and the amount I got was about 1/4 cup or what you can see in the image above.
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