Bhaja Moshla, a quintessential Bengali blend of spices, has the power to infuse a multitude of dishes with a delightful explosion of flavors. The star of this spice blend is the cumin seed, accompanied by carefully selected additional spices. Here I am sharing the basic Bhaja Masala blend recipe.
Whether you are making chutney, aloor dum, ghugni, mochar ghonto, or any other Bengali delicacy, bhaja moshla can elevate the taste to the next level. While there are numerous recipes of bhaja moshla available on the internet, I am sharing the basic recipe that has been passed down in my family for generations.
- Debjani's Note
- Ingredients to make bengali bhaja moshla
- Want to learn how to prepare Bengali Bhaja Moshla in the comfort of your own home?
- Substitutions and Variations
- Top tip while making bhaja moshla at home
- Recipe Card
- Watch how to make Bengali Bhaja Masala aka Bhaja Moshla
- Frequently Asked Questions
- Dishes that welcome the addition of bhaja moshla
- have you tried the bengali bhaja moshla basic blend recipe from debjanir rannaghar!
- here's the Bengali Bhaja Moshla recipe pin for your pinterest board!
I was taken aback when I examined the online recipes for bhaja masala, whether in written or video form. Most of the recipes call for a combination of various spices that are commonly used in different dishes. I must confess that I found it a bit perplexing.
In Bengali cuisine, spices play a vital role, but we do not incorporate coriander powder or seeds in every dish, nor do we use fennel seeds, cardamom, or cinnamon in all of our recipes. This is why I have been accustomed to the simplest version of bhaja moshla. This consists solely of cumin seeds and dried chili. Sometimes, the chili is even omitted.
We have separate recipes for jhalmuri moshla and aachar moshla, which are more complex in terms of ingredients. Therefore, I have made the decision to document this recipe, showcasing the simplest form of bhaja moshla. I wanted to share it just as I have witnessed it being made and used by my family.
If you're in search of a simple bhaja masala blend, my friend, then this recipe is just what you need. However, if you desire more intricate flavors, perhaps with the inclusion of coriander, fennel, cardamom, and so on, then this recipe may not be suitable for your tastes.
Ingredients to make bengali bhaja moshla
The beauty of this particular blend of bhaja moshla lies in its simplicity.
This blend is different from Jhalmuri Moshla and Achar Moshla because it only has two ingredients - cumin seed and dry red chili. Even though it's simple, it has a unique flavor that's special to Bengali cuisine.
- Cumin Seed
- Dry Red Chilli
See the recipe card for quantities.
Want to learn how to prepare Bengali Bhaja Moshla in the comfort of your own home?
This aromatic spice blend is perfect for enhancing the flavors of various dishes such as Ghugni, Mochar Ghonto, Aaloor Dum, Aamsotto-Khejur-Tomato Chutney, and more.
The recipe for this basic bhaja moshla blend is straightforward and easy to follow. I learned this recipe from my mother, aunts, and dida, who used to grind the spices after roasting them in a mortar and pestle, or a Shil Nora, which is a traditional Bengali grinding stone. However, I skip this step and use a grinder instead.
Dry Roast cumin seeds as directed.
Roast until color changes and fragrance is released.
Next, add dry red chili and roast for the specified time. When done, turn off the heat and keep stirring to avoid burning.
Let it cool to room temperature before grinding.
Grind it to a coarse powder.
Put the roasted spice blend, called bhaja moshla, in a sterilized jar for storage. For more detailed instructions, refer to the recipe card and video tutorial.
To prevent excessive roasting, it is important to avoid burning the spices when preparing bhaja moshla. Maintain a continuous stirring motion and remember to stir even after removing the flame temporarily.
Substitutions and Variations
Just as I mentioned before, there are numerous options to choose from when it comes to bhaja moshla, each offering a unique combination of spices. Simply explore various recipes to find the one that suits your needs perfectly.
The equipment you use can affect how your recipe turns out. Personally, I find that a well-seasoned iron wok is ideal for roasting spices. A sterilized jar is my preferred option for storing bhaja masala.
To store the spice blend, transfer it to a sterilized jar and keep it in a cool, dry place. You can use this blend for days and it will add a unique flavor to your dishes. I do not recommend making bhaja moshla in bulk. Instead, it is best to make it in small batches. You can use it as soon as possible so that the flavors are fresh and intense.
Top tip while making bhaja moshla at home
To make a delicious Bhaja Moshla spice blend, you need to be careful while roasting the spices. First, make sure to select good-quality spices and clean them thoroughly to remove any impurities. Once you have done that, heat a pan on medium flame and add the spices to it. Keep stirring the spices continuously to prevent them from burning. Roast the spices for a minute until they release their aromatic flavors.
Bhaja Moshla, a staple in Bengali cuisine, possesses the power to elevate any dish with its explosion of flavors. This quintessential spice blend is predominantly crafted with cumin seeds, complemented by a selection of other spices.
- 50g Cumin Seed
- 2 Dry Red Chili
- Start by placing a kadhai on a high flame, preferably an old seasoned iron wok.
- Once the kadhai is hot, put in 50g of cumin seeds and gently roast them over a low flame for around 3 minutes.
- During this time, the cumin seeds will change their color and release a delightful fragrance.
- Include 2 dry red chilies and continuously stir the spices for an additional minute, making sure they don't get burnt.
- Switch off the flame and keep stirring for another minute to prevent scorching of the spices.
- Allow the spices to cool down to room temperature.
- Once the roasted spices are at room temperature, transfer them to a spice grinder and grind them into a coarse powder.
- Your Bhaja Moshla is now ready!
- Transfer it to a sterilized jar and you can use this blend for multiple days.
- To preserve the flavors and extend the shelf life, opt for premium spices when concocting your spice blend.
- Utilize a well-seasoned wok to gently toast the spices.
- Furthermore, consider employing a sterilized jar for storing the blend, ensuring the flavors remain intact.
- Cook Time: 4 minutes
- Category: Spice
- Method: Roasting
- Cuisine: Bengali
- Serving Size: 1 Tsp.
- Calories: 32
- Sugar: 0.3g
- Sodium: 14mg
- Fat: 1.9g
- Saturated Fat: 0.1g
- Carbohydrates: 3.8g
- Fiber: 0.9g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: Bhaja Moshla, Bhaja Masala, Bengali bhaja moshla recipe, debjanir rannaghar
Watch how to make Bengali Bhaja Masala aka Bhaja Moshla
Frequently Asked Questions
Bhaja Mosla, a delightful spice mix, is a beloved addition to Bengali cooking, elevating flavors to new heights.
This spice is like garam masala and added at the end of cooking to keep its flavor. But be careful, too much can make the food taste bitter. So, embrace its magic judiciously.
Certainly, there are indeed variations to the basic blend recipe that I previously shared. If you desire a more intricate recipe, you may consider incorporating coriander seed, fennel, cardamom, and other spices. I recommend not doing that. These spices aren't usually used in similar dishes.
For the best taste and freshness, try to use high-quality spices in spice blends. Additionally, employing a well-seasoned wok to dry roast the spices can enhance their taste. To preserve the flavors, it is advisable to store the spice blend in a sterilized jar.
Looking for other recipes like this? Try these:
Dishes that welcome the addition of bhaja moshla
These are my favorite dishes to serve with [this recipe]:
have you tried the bengali bhaja moshla basic blend recipe from debjanir rannaghar!
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