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
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.