Instructions: Dry roast the peanuts, sesame seeds and coconut individually in a skillet over a low heat, stirring to prevent burning (this is especially true of the coconut - one unguarded moment and youll have a black sticky mess in your pan!) Allow to cool and grind each roughly - a few larger bits of peanut are ok. You will really only need to

"pulse" the sesame seeds and coconut a couple of times.

Dry roast the cumin seeds in a small pan; allow to cool and grind to a fine powder. You may use bought cumin powder from an Asian store

(called Jeera powder) but nothing beats the aroma of that spice, freshly roasted and ground.

Now mix the peanut, sesame and coconut "powders" with the salt, ground cumin and as much chili powder as you like. Some people like this less fiery, but my Indian friend and cooking teacher, Veena, thinks it should be pretty "red". Its up to you!

Store in an airtight glass jar (stainless steel containers are great too!).

(N.B. the measurements can vary according to your personal taste - for example, you can use more or less sesame, peanuts or coconut - I usually make a separate batch for a friend who doesnt like coconut)

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