Sev or dahi puri masala

Take a grinding jar, add dry mint leaves and crush them.

Add cumin and coriander powder, salt, black salt, dry ginger and dry mango powder and cumin seeds.

Again crush for more 2min on high speed.

Transfer into airtight container.

Use for sprinkle on papadi chaat, dahi puri, sev puri, any simple chaat, mixed sprouts, or use as mint flavoured chaat masala. Even into curd, it will taste too good.

Optional - if u want to make more saur flavoured then squeeze 2 lemon and put the juice into a plate. Put it into airy place with cover light cloth or net, wait for 2-4days open and wait to dry. Then use into masla, when grinding all ingredients add it too to grind it.