Yields

10 grams of bhaja masala

Cooking Time

10 minutes

Ingredients

  • 1 tbsp Cumin seeds (jeera)
  • 1tbsp Fennel seeds (mouri)
  • 1 tsp Coriander seeds (dhone)
  • 2 pc Cardamom (elach)

Bhaja masala is as essential in the Bengali kitchen as garam masala. This simple blend of spices, roasted and freshly ground, is used in a wide range of Bengali dishes from panchmishali torkari to churmur, ghughni, phuchka, and dahi vada. Bhaja moshla is often known as ghugni masala, or phuchka masala or jhal muri masala.

Recipe Notes

Method

  1. Measure out the whole spices in the given proportion. You may lightly crush them with a pestle or rolling pin before roasting, if you like.
  2. Heat a pan on medium-low flame and add the whole spices to the pan.
  3. Dry-roast them evenly on all sides, stirring continuously, for about 8 minutes. Don't rush this step—the spices need to be roasted all the way inside.
  4. Add the toasted spices to a grinder and blitz them till you have a fine powder. You can also use a mortar and pestle to grind by hand.
  5. Store the bhaja masala powder in an airtight container.

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Serve with

Phuchka

Phuchka is arguably the spiciest and most delicious version of pani puri, golgappa, or gupchups
Phuchka

Equipment

  • Frying pan/ korai
  • Khunti/spatula
  • Airtight jar

EquipmentS USED IN THIS RECIPE

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Seasoned Cast Iron Skillet

Lodge

Seasoned Cast Iron Skillet

12 inch

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Spice grinder

Krups

Spice grinder

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Small precision scale for spices

Small precision scale for spices

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Appliances

  • Grinder
  • Gas stove