Add the chickpea flour and roast for 2-3 minutes, mixing frequently, until it starts to become fragrant.
Add the corriander-cumin powder, turmeric, asafetida (if using), salt, sugar, ground roasted peanuts, and coconut powder.
Combine and mix well. Roast with heat on the pan for another 5-7 minutes.
Turn off and remove the pan from the heat. Allow the masala to cool completely.
Store in an air-tight container in the fridge for use when needed. For a quick suggestion on how to use this masala, see the notes below.
Each serving size is 1/4 cup of the dry mix. Ingredient notes:
The term 'Coconut Powder ' is used to describe several coconut-based food products. For this recipe, 'Coconut Powder' refers to finely shredded or ground coconut. You can find it at Indian stores, or simply sub any finely shredded unsweetened coconut. Please do NOT replace it with Coconut Flour in this recipe as it's properties are completely different and the recipe will not taste the same.
If you do not have coriander-cumin powder, simply use 3/4 cup coriander powder + 1/4 cup cumin powder (also known as Dhana-jiru)
Aasafetida - Also known as hing (omit for gluten-free option unless you are certain it is pure).
To Use this Mix:Saute/cook your favorite vegetable stove-top, sprinkle this blend half way through cooking (few tbsp at a time only), cover pan to trap in some moisture for a few minutes, and mix it in. Season with lemon juice, chili powder, and/or salt to taste.