Dry roast the khopra till light golden brown – set aside
Dry roast the salt – till it looks separate
Roast the red chillies in the oil till fragrant and crisp
Peel the garlic and keep aside
In a grinder, grind together all the ingredients to a fine powder-like consistency. Ensure that the khopra and chillies have cooled down well. This ensures that no moisture (which we try to remove by roasting) is trapped.