10 grams of bhaja masala

Cooking Time

10 minutes


  • 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


  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.


  • Frying pan/ korai
  • Khunti/spatula
  • Airtight jar
Seasoned Cast Iron Skillet


Seasoned Cast Iron Skillet

12 inch

Spice grinder


Spice grinder

Small precision scale for spices

Small precision scale for spices


  • Grinder
  • Gas stove