Ingredients:
125 gms chickai supari
4 tblsp poppy seeds (khuskhus)
1/4 tsp nutmeg powder
1 tblsp pot masala
8 – 10 cloves
1/2 cup coconut scraped
250 gms bhardi supari
8 – 10 green cardamoms
2 tblsp vegetable fat (ghee)
1 cup fennel seeds (saunf)
How to make masala supari :
Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately.
Grind cardamoms, poppy seeds, cloves and aniseed.
Break the supari into coarse pieces.
Heat up the ghee and stir fry the supari till golden.
Take off and mix with the rest of the ingredients.
Cool and serve.
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