Clean the garlic and remove the skin. Heat 1 teaspoon of oil in a pan and roast the garlic until it is light brown. Remove it in a bowl and keep it aside.

In the same pan, heat ½ teaspoon of oil and fry the red chilies. Remove it on the same bowl as garlic.

Next fry the sesame seeds until it light brown. Place it in the same bowl as the rest of the ingredients.

Now add the remaining ½ teaspoon of oil and fry the desiccated coconut until it is light brown. Make sure you roast the coconut in low flame as it can burn very quickly.

Place it with the rest of the ingredients.

At the end fry the salt for just a minute. My mother always did this when she grinds dry powders as it increases the shelf life.

Let all the ingredients cool down to room temperature and then grind it into a coarse powder. Don't grind it in one swing as the coconut and sesame will let out too much oil and become like a paste. Pulse the mixer in regular intervals.

Store the powder in an airtight container and use it as a condiment with chaat items.