Bhaja Masala
This simple blend of spices, roasted and ground, is used in a wide range of Bengali dishes from vegetables to churmur, ghughni, and phuchka.
- Cooking time10 minutes
Calories0kcal
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, ghugni, phuchka, and dahi vada.
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
DonateIngredients
Serves
10g
- 1 tbsp cumin seeds (jeera)
- 1 tbsp fennel seeds (mouri)
- 1 tsp coriander seeds (dhone)
- 2 pc cardamom (elach)
Method
- 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.
- Heat a pan on medium-low flame and add the whole spices to the pan.
- 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.
- 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.
- Store the bhaja masala powder in an airtight container.
