Kochuri Torkari Moshla

Peruse the ingredients list of this spice blend, and you will see some of the most basic spices you’ve ever encountered! But like with all great concoctions, the flavoursome kochurir alur torkari is a sum of its parts. The flavours from the spice mix, along with ginger, green chillies, panch phoron, hing, and kasuri methi, all combine to create the distinct flavours we associate with mishti dokaner kochurir torkari or shingara.

Yes! We have recipes for both the evergreen mishti dokaner shingara, as well as the winter-special phulkopir shingara using this spice mix.

Learning this recipe for kochurir alur torkari seems like unlocking a fantastic secret hidden in plain sight! If you look carefully, you will come across a wide array of spicy curried potatoes, all of which have these flavours in common: some basic powdered spices, ginger, green chillies, hing, kasuri methi, and panch phoron. Potato filling in egg-potato roll? Kochurir alur torkari. Dry curried potatoes served with Mughlai porota? Kochurir alur torkari. That distinct Bengali singara filling? Kochurir alur torkari.

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.

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!

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.

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.

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.