Bengali Bhaja Moshla Recipe - the basic blend
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.
Servings 6 Teaspoon
Calories 32kcal
Cost Rs 30
Equipment
- 1 Wok
- 1 Spatula
- 1 Air-tught Container
Ingredients
- 50 g Cumin Seed
- 2 Dry Red Chili
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1Tsp. | Calories: 32kcal | Carbohydrates: 3.8g | Protein: 1.5g | Fat: 1.9g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 14mg | Fiber: 0.9g | Sugar: 0.3g
