10 grams of bhaja masala
- 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.
- 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.
- Frying pan/ korai
- Airtight jar
- Gas stove