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Sneha Paul

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
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course: Ingredient
Cuisine: Bengali, Indian
Ingredients Method Notes

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

Method
 

  1. In a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamoms, black cardamom, cinnamon and bay leaves.
  2. Turn the flame on and heat the pan over a low flame.
  3. Toast the whole spices, while stirring frequently, for a few minutes until they are fragrant and their colour changes slightly.
  4. 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.
  5. Turn the flame off. Transfer the spices to a plate. Allow them to cool down completely.
  6. Then transfer the spices to a grinder jar. Grind them to a fine powder.
  7. Bhaja moshla/masala is ready!
  8. 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.