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.