Type what you have

Ingredients

• ✓ cumin seed
• peanut
• chili powder
• red chili pepper
• salt

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ cumin seed
• coriander seed
• mustard seed
• anise seed
• fenugreek seed
• allspice berry
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Ingredients

• ✓ cumin seed
• red chile pepper
• olive oil
• garlic
• caraway seed
• coriander seed
• salt

Instructions

1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. 5 Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ cumin seed
• radish
• white wine vinegar
• water
• sugar
• salt
• star anise
• black peppercorn

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ cumin seed
• red chili pepper
• olive oil
• caraway seed
• coriander
• garlic
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ cumin seed
• canola oil
• ginger
• cayenne pepper
• fennel seed
• asafoetida powder
• garam masala
• water
• white sugar
• tamarind paste

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
2. 2 Stir water into the pan with the spices along with sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

By STEELTOWN

Ingredients

• ✓ cumin seed
• chile pepper
• coriander seed
• caraway seed
• peppercorn
• paprika
• garlic powder
• salt
• parsley
• oregano

Instructions

1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

By Buckwheat Queen

Ingredients

• ✓ cumin seed
• oil
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• mustard seed
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ cumin seed
• jalapeno pepper
• onion
• carrot
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ cumin seed
• green mango
• garlic
• ginger root
• white sugar
• salt
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ cumin seed
• red chile pepper
• green chile pepper
• coriander seed
• mace
• cardamom
• shallot
• garlic
• lemongrass
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ cumin seed
• salt
• sugar
• dark chocolate
• chicken broth
• cinnamon stick
• clove
• allspice berry
• thyme
• raisin
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• chicken broth
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

Ingredients

• ✓ cumin seed
• red chile pepper
• apple cider vinegar
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• cayenne pepper
• turmeric
• cinnamon
• clove
• lamb shank
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ cumin seed
• butter
• chicken breast
• vegetable oil
• onion
• carrot
• garlic
• ginger
• red pepper flakes
• honey
• cumin
• cinnamon
• curry powder
• salt
• black pepper
• coconut milk

Instructions

1. 1 Melt butter in large frying pan over medium heat.
2. 2 Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
3. 3 Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
4. 4 Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
5. 5 Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
6. 6 Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

By greystonecooks

Ingredients

• ✓ cumin seed
• chicken bouillon
• cornstarch
• sparkling lemonade
• shiitake mushroom
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple cider vinegar
• apple
• bay leaf
• brown sugar
• black peppercorn
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ cumin seed
• water
• basmati rice
• green pea

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ cumin seed
• ice cube
• milk
• yogurt
• salt

Instructions

1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Ingredients

• ✓ cumin seed
• okra
• olive oil
• onion
• tomato
• curry powder
• salt

Instructions

1. 1 Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. 2 Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

By vburrito

Ingredients

• ✓ cumin seed
• vegetable oil
• jasmine rice
• water
• salt

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ cumin seed
• water
• brown rice
• olive oil
• salt
• corn kernel
• cilantro

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ cumin seed
• chile de arbol pepper
• coriander seed
• mustard seed
• black peppercorn
• clove
• turmeric

Instructions

1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ cumin seed
• coriander seed
• rose bud
• red pepper flakes
• paprika
• cauliflower
• olive oil
• onion
• cilantro
• olive oil

Instructions

1. 1 Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
2. 2 Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
3. 3 Place cauliflower in a food processor; pulse into grains the size of rice.
4. 4 Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
5. 5 Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

By Buckwheat Queen

Ingredients

• ✓ cumin seed
• coriander seed
• black peppercorn
• clove
• cardamom seed
• bay leaf
• chile de arbol pepper
• cinnamon stick

Instructions

1. 1 Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
2. 2 When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ cumin seed
• coriander seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• clove
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ cumin seed
• orange juice
• vegetable oil
• steak seasoning
• lime juice
• oregano
• beef rib-eye steak

Instructions

1. 1 Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
2. 2 Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

By Michael Batt

Ingredients

• ✓ cumin seed
• hazelnut
• sesame seed
• coriander seed
• black pepper
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

Ingredients

• ✓ cumin seed
• hazelnut
• hazelnut
• sesame seed
• coriander seed
• mint leaves
• salt
• za'atar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Ingredients

• ✓ cumin seed
• water
• white rice
• salt
• olive oil

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
2. 2 Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

By NehaDillard

Ingredients

• ✓ cumin seed
• coriander seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ cumin seed
• all-purpose flour
• baking soda
• baking powder
• white sugar
• milk
• oil

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj