Firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
Roast on low flame until the spices turn aromatic.
Further, add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
cool completely and transfer to a mixi.
Add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
Blend to a fine powder without adding any water.
Finally, chana masala powder is ready. store in an airtight container for longer shelf life and prepare chana masala when required.