
How To Make Bengali Bhaja Moshla/Masala
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!
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.

Creamy Butter Garlic Maggi
You May Also Like

Sukhi Green Chutney Recipe For Chaat
October 9, 2022
Mocha Milkshake without Icecream
March 21, 2020