Bhaja Masala

Bhaja Masala makes a great seasoning or condiment to keep on hand, this is a toasted spice blend often used in Bengali and Indian recipes.
This is mostly sprinkled on top to give the finishing touch to the dish. Let me just admit, this is one of my favourite condiments, and I could sprinkle it on just about anything, from- Potato chaat, Ghugni, Kumror Chokka, Radha ballavi and more!

This recipe has many variations, but the common ingredients are Cumin seeds and Dry red chilies. Personally, I make two types of Bhaja Masala to use in my Bengali/ Indian dishes. The first type of masala I mostly use to season the dishes like Aloo Dum, Tomato Chutney, Amer Chutney Pickles, Dahi Bada , Chaat and the second type of masala I mostly use to season Ghugni, Aloo kabli, Chhola makha, Radha ballavi, Karaishutir kachori these type of dishes.

As I always say, I rely on my leftovers more than takeaways, on a busy day just reheat your dish and serve. Now here is a tip, you will notice that when you reheat your leftover fish stew, it release a fishy smell, if you add a little bit Bhaja masala in the curry, it will taste better.

Here is my Bhaja Masala recipe. Give it a try!

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Bhaja Masala-recipe by Foodie's Hut

Bhaja masala -Recipe by Foodie's Hut

Bhaja masala type 1-1

Type 1:
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp fennel
• 1/2 tsp Ajwain or carom seeds
• 2 small Bay leaves
• 2 Dry red chillies

Type 2:

  • 1 tsp Cumin seeds
  • 2 small Bay leaves
  • 2 dry red chillies

Bhaja masala type 2 - recipe by Foodie's Hut

Process:

  1. Preheat your Tawa or pan over medium heat.
  2. Transfer all spices on the preheated pan and  spread the spices on a single layer.
  3. Reduce the heat to  medium-low and stir for a couple of minutes, about 4-5 minutes or until you will get a nice toasted aroma from the spices.  
  4. Make sure your spices should be toasted not burnt.Then remove the pan  from the heat.
  5. Except red chilies,transfer  all spices to a plate and  let the spice mixture cool.
  6. Keep the chilies to the hot pan, because I have seen dry chilies take a longer time to toast.
  7. You want your spices to cool before grind. transfer them to a spice grinder and grind.
  8. Transfer it to  a glass container, put the lid on, keep it in your spice rack.  you can store this blend for 2-3 weeks.

Recipe by: Shyamali Sinha

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