Hi Friends,
I have mentioned Bengali Bhaja Masala in many of my recipes. I know it's not something that is readily available as packaged from store. Bengali Bhaja Masala is a unique blend of roasted spices that it can oomph up any boring dish to mouth watering dish. It is specially sprinkle for any snack or appetizer kind of dishes. I even use this for my signature margarita cocktail. The recipe of the bhaja masala is quite unique for each household and it won’t taste same for every family. The recipe I will be sharing is my own creation after many additions and editions. It is very easy to prepare and it can be stored for 4-5 months. So, you can make ahead and store it in a airtight glass jar. When you need it, just sprinkle some. Let start making it.
1. 1/3 cup of of coriander seeds
2. 1/3 cup of cumin seeds
3. 1/3 cup of fennel seeds
4. 4-5 red dried chilies without the dried stems ( you can add some more if you like heat)
5. 4-5 bay leaves
6. 2-3 green cardamom ( Note: Please don't remove shell. )
7. 2 cloves
8. 1/2 tsp whole black pepper
(Note: Generally there is no cardamom or cloves in bhaja masala. But I have seen the subtle difference in taste because of these two ingredients make a bold statement.)
1. Heat a pan / skillet or tawa. Add all the ingredients. Dry roast these ingredients stirring in between. Roast them for 3-4 minutes in medium heat and till the roasted aroma come out. Stir them so that they don’t get burnt. Specially the bay leaves and the chilies should be stirred, spread and pressed to help them roasted properly.
2. Once they are roasted, let them cool.
3. When they are cool to touch, grind them in a coffee grinder in little amounts. It should come out as coarse powder. Once all the roasted ingredients are grinded, mix the coarse grounded spices.
4. Store it in a sterilized glass jar with air tight lid on it. This will preserve the shelf life of the spice.
This spice blend has many uses. It can be used in curries like cholar dar (Bengal gram dal) , ghoogni (Bengali style chilis ), potato curry etc. Then it can be used in many snacks or appetizers like singara, dahi vada, mughlai paratha, pakoras, chop (Bengali potatoes fritter) and list goes on. I have used this in mac and chese, spicy nuts for cocktails, guacamole even in drinks (lassi, margarita, lemonades etc). You have the spice and get creative with your wild taste imagination and invent new food. Don’t forget to share your ideas and creation for using this masala. I would love see those new inventions.
Thanks,
Moumita
I have mentioned Bengali Bhaja Masala in many of my recipes. I know it's not something that is readily available as packaged from store. Bengali Bhaja Masala is a unique blend of roasted spices that it can oomph up any boring dish to mouth watering dish. It is specially sprinkle for any snack or appetizer kind of dishes. I even use this for my signature margarita cocktail. The recipe of the bhaja masala is quite unique for each household and it won’t taste same for every family. The recipe I will be sharing is my own creation after many additions and editions. It is very easy to prepare and it can be stored for 4-5 months. So, you can make ahead and store it in a airtight glass jar. When you need it, just sprinkle some. Let start making it.
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| Bhaja Masala |
Ingredients
1. 1/3 cup of of coriander seeds2. 1/3 cup of cumin seeds
3. 1/3 cup of fennel seeds
4. 4-5 red dried chilies without the dried stems ( you can add some more if you like heat)
5. 4-5 bay leaves
6. 2-3 green cardamom ( Note: Please don't remove shell. )
7. 2 cloves
8. 1/2 tsp whole black pepper
(Note: Generally there is no cardamom or cloves in bhaja masala. But I have seen the subtle difference in taste because of these two ingredients make a bold statement.)
 |
| Ingredients for the bhaja masala |
Methods
1. Heat a pan / skillet or tawa. Add all the ingredients. Dry roast these ingredients stirring in between. Roast them for 3-4 minutes in medium heat and till the roasted aroma come out. Stir them so that they don’t get burnt. Specially the bay leaves and the chilies should be stirred, spread and pressed to help them roasted properly.
2. Once they are roasted, let them cool.
3. When they are cool to touch, grind them in a coffee grinder in little amounts. It should come out as coarse powder. Once all the roasted ingredients are grinded, mix the coarse grounded spices.
4. Store it in a sterilized glass jar with air tight lid on it. This will preserve the shelf life of the spice.
 |
| Dry roasting the whole ingredients |
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| After the grinding, coarse bhaja masala is ready |
This spice blend has many uses. It can be used in curries like cholar dar (Bengal gram dal) , ghoogni (Bengali style chilis ), potato curry etc. Then it can be used in many snacks or appetizers like singara, dahi vada, mughlai paratha, pakoras, chop (Bengali potatoes fritter) and list goes on. I have used this in mac and chese, spicy nuts for cocktails, guacamole even in drinks (lassi, margarita, lemonades etc). You have the spice and get creative with your wild taste imagination and invent new food. Don’t forget to share your ideas and creation for using this masala. I would love see those new inventions.
Thanks,
Moumita
Hello... In pic i can see black pepper as well? Or am i mistaken
ReplyDeleteHello! Yes you are right.Thank you for correcting me. I am sorry for the not mentioning it in the ingredient. I will rectify the error. I am glad that you have read my blog. Thank you.
DeleteThis comment has been removed by the author.
ReplyDeleteThis bhaja masala is superb.It makes my curries more tasty.Thank you for sharing this magic masala with us.
ReplyDelete