Bhaja Moshla
Buy online →The flavour of bhaja moshla (literally "roasted spices") has a distinct memory recall for most people who have grown up snacking on the streets of Bengal. Its deep, smoky aroma, coupled with flavours of freshly chopped coriander and green chillies, and freshly squeezed lime—think phuchka, churmur, alu kabli—is enough to make anyone salivate!
Usage
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Frequently Asked Questions
How is bhaja moshla made?
When making it at scale, we toast each individual spice to its optimal roast level, then coarsely grind them. At home, for small quantities, you can toast the spices together in a pan.
Where can I use bhaja moshla in my cooking?
Bhaja moshla is a “finishing spice”, almost like a seasoning. You don't fry it or cook with it, rather sprinkle it on chaats, salads, raita, or on roast or mixed vegetables. Since it is pre-roasted before being ground, you can sprinkle it directly over your finished dish, without the need to “cook off” or “braise away” the raw smell of the spices.
How can I get Bong Eats spices in the US?
We are working towards bringing the spices to as many viewers as we can. But we want to expand sensibly and sustainably (we are a two-person team!), maintaining quality, freshness and integrity. Meanwhile, you can easily make all our spices for yourself at home. The recipes are all up on our YouTube channel.
How should I store my spice mixes to keep them fresh?
Store the spices in an airtight jar, away from direct sunlight or humid environments. Refasten the lid/seal after use. To maintain freshness longer, avoid scooping the spices with a wet spoon or damp fingers. If making them at home, grind in small batches that can be used up within 2–3 months, and don't forget to label your containers with the date of preparation!
How can I use the spice mixes in my cooking?
All our spice mixes come with a fleet of recipes that you can use them in, but there is also room for experimentation. To use our spice mixes in your own recipes, start by adding a small amount to your dish and adjust according to your taste. They can be used in marinades, rubs, or added to the pan directly when cooking.
What is the recommended dosage for these spice mixes?
Well, it ranges from ¼ tsp (in case of gorom moshla) to as much as 4 tbsp (in case of nihari)! Please see the usage instructions on our website. If following one of our recipes, it should clearly specify the amount. But when in doubt, err on the side of caution; add a little at first, and adjust as you go. Your milage with respect to heat level may also vary.
What spice mixes work well for vegetarian dishes?
All the spices mixes themselves are fully plant-based. With the exception of the vindaloo and nihari moshlas, all other spices mixes can be used in, or adapted for, vegetarian dishes. Gorom moshla is great for vegetable gravies; bhaja mosha for chaats and raitas; kochuri torkari moshla for curried potatoes and shingara; and vegetable chop moshla for, well, vegetable chops. Our tandoori moshla can be used with paneer, tofu, capsicum, cauliflower, broccoli, etc. Biryani moshla can be used in a beautiful khushka.