Firstly, in a heavy-bottomed pan take 40 grams cardamom, 20 grams cloves, 20 grams pepper, 8 grams cinnamon and 10 grams fennel.
Dry roast on low flame until it turns aromatic. keep aside.
Now take 30 grams dry ginger and break into pieces.
Dry roast until it turns aromatic. keep aside.
Further add 6 tulsi seeds, ½ nutmeg and roast well.
Cool completely, and transfer all the spice mix into blender.
Blend to a slightly coarse powder. chai masala powder is ready, you can store in an airtight container and use for a month.
