Bhaja Moshla – Bengali Roasted Spices

Bhaja moshla (masala) is probably the Bengali’s favourite spice.

There are different versions of this masala, but in essence, the spices are roasted on a hot pan and ground to a powder. This masala enhances the flavour of many dishes by just a sprinkling on top.

In this recipe, I have used cumin and fennel seeds. My mum-in-law mostly uses only fennel and red chillies. You could also use a combination of coriander seeds, cumin seeds and red chillies. The procedure is the same, the ingredients can be altered according to your requirements and taste.

Ingredients

• Cumin seeds( Jeera)- 2 tsp
• Fennel seeds (Saunf)- 1 tsp
• Dry red chillies- 2

Making the Bhaja Moshla (Roasted Spices )

Roast the cumin seeds (jeera) and fennel seeds on a dry but hot pan.

When they start turning slightly brown, take them off the pan. Now heat 1/2 tsp of oil . Add the dry red chillies on low heat . I always find it a good idea to roast the spices separately, and certainly separately form the chillies. I think it is good to fry the chillies in oil because if you try to fry them without any oil , then they start smoking can can cause a lot of cough! Also remember to get the chillies off before they start changing too much colour or you will certainly burn them, get everything smoking and end up coughing yourself!

Let cool and grind to a coarse mixture in a dry grinder. Store the excess masala in an airtight container  and use as required. It brings life to different curries and even just boiled potatoes.