2Take out the whole spices once they are cooked well in oil so that they leave their aroma in the oil.
3In a bowl add all the dry ingredients (white sesame seeds, brown sugar, Kashmiri chilli oil, red chilli powder, red chilli flakes, salt, chopped ginger, and coriander leaves).
4Pour the super hot oil over the ingredients in the bowl so that spices sizzle and get cooked nicely.
5Store in a sterilised bottle for up to two months.
Ingredients
2 tbsp White sesame seeds
2 tbsp Brown Sugar
1 tbsp Kashmiri chilli oil
1 tbsp Red chilli powder
2 tbsp Red chilli flakes
2 tbsp Salt
2 tbsp Chopped ginger
2 tbsp Coriander leaves
1 cup Sunflower oil
1 inch Ginger thinly sliced
1 Star anise
1 inch Cinnamon
Tips
Store the chili oil in a sterilised bottle for up to two months.
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