Clean all whole spices, discard any stones or dust.

Heat a dry pan on low flame. Add coriander seeds and cumin seeds. Roast until they become aromatic and slightly golden. Remove to a plate.

In the same pan, roast fennel seeds, peppercorns, dried red chilies, bay leaves, cinnamon stick, cloves and black cardamom — stir continuously on low flame till you smell a nice aroma. Remove and let these cool completely.

Once all spices cool, transfer them to a dry spice grinder or coffee grinder. Add dry ginger powder and dry mango powder.

Grind everything to a fine powder. If mixture seems coarse, sieve and grind again for uniform texture.

Store the bhaji premix powder in a clean, airtight jar. Keep in a cool, dry place or in refrigerator for longer shelf life.