Name: How To Make Bengali Bhaja Moshla/Masala
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 3 tbsp coriander seeds; 1.5 tbsp cumin seeds; 2 tsp fennel seeds; 35-40 black peppercorns; 5-6 cloves; 3-4 green cardamoms; 1 black cardamom; 1 2-inch cinnamon stick, broken into small pieces; 4 bay leaves

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Bengali bhaja moshla/masala is a blend of spices which is made by toasting whole spices and then grinding them to a fine powder. This masala can be used in many Bengali dishes like koraishutir kochuri, alur dom, ghugni, aloo kabli, churmur etc

I have already shared the koraishutir kochuri recipe on the blog. And next week I’ll share a bhaja masala aloo recipe. It’s basically a Bengali-style sukha aloo subzi which goes really well with pulao, paratha and even roti. So stay tuned!

Watch how to make Bengali bhaja moshla/masala:

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Prep Time: 2 min | Cook Time: 5 min | Total Time: 7 min

Yield: 1/4 – 1/3 cup bhaja masala

Ingredients:

3 tbsp coriander seeds

1.5 tbsp cumin seeds

2 tsp fennel seeds

35-40 black peppercorns

5-6 cloves

3-4 green cardamoms

1 black cardamom

1 (2-inch) cinnamon stick, broken into small pieces

4 bay leaves

Optional: You can also add dried red chillies.

Method:

In a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamoms, black cardamom, cinnamon and bay leaves.

Turn the flame on and heat the pan over a low flame.

Toast the whole spices, while stirring frequently, for a few minutes until they are fragrant and their colour changes slightly.

Note: Make sure you continuously/frequently stir the spices, otherwise they might burn. And always toast them at the lowest flame. It might take a little time but don’t rush this process.

Turn the flame off. Transfer the spices to a plate. Allow them to cool down completely.

Then transfer the spices to a grinder jar. Grind them to a fine powder.

Bhaja moshla/masala is ready!

Store it in an airtight container. Keep the container in a cool and dry place which is away from sunlight.

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How To Make Bengali Bhaja Moshla/Masala

Sneha Paul

Print Recipe

Prep Time 2

Cook Time 5

Total Time 7

Course Ingredient

Cuisine Bengali, Indian

Ingredients

3 tbsp coriander seeds
1.5 tbsp cumin seeds
2 tsp fennel seeds
35-40 black peppercorns
5-6 cloves
3-4 green cardamoms
1 black cardamom
1 2-inch cinnamon stick, broken into small pieces
4 bay leaves

Instructions

In a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamoms, black cardamom, cinnamon and bay leaves.
Turn the flame on and heat the pan over a low flame.
Toast the whole spices, while stirring frequently, for a few minutes until they are fragrant and their colour changes slightly.
Note: Make sure you continuously/frequently stir the spices, otherwise they might burn. And always toast them at the lowest flame. It might take a little time but don’t rush this process.
Turn the flame off. Transfer the spices to a plate. Allow them to cool down completely.
Then transfer the spices to a grinder jar. Grind them to a fine powder.
Bhaja moshla/masala is ready!
Store it in an airtight container. Keep the container in a cool and dry place which is away from sunlight.

Notes

Optional: You can also add dried red chillies.

Keyword masala recipe

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Happy Cooking!