Carefully clean up all the ingredients, look for debris and stones ,if any and discard them.
On an iron griddle ,dry roast all the ingredients one by one.
Make sure ,you dry roast slowly on low flame ,so that none of the ingredients turn black.
Take measures not to burn Saunf and Shahi jeera. Once it starts to crackle,turn off the heat.
Allow ,it to come to room temperature.Once it cools down,transfer to dry mixer jar and grind to fine powder.
Store it in airtight container and use it as required.