Panch Phoron Masala (Spice)- Bengali Spices

Panch phoran spice mix is used in specially North East cuisine. All of the spices in panch phoran are seeds. Traditionally Panch phoran consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Personally I used small amount of fenugreek seeds compare to other because of its taste is little bitter.

Panch phoron is used for making curries, fish, non-veg food, lentils and with vegetable too. It’s look like powered form. In the tradition of Oriya and Bengali cuisine, panch phoron is typically fried in mustard oil, which causes it to immediately begin popping. After tempering, other ingredients are added to the fried spices to be coated in the mixture.

Preparation time: 2 Minutes

Servings: 1/2 Cup

Recipe Source: Wikipedia

Ingredients

1 Tbsp. Cumin seeds/ Jeera

1 Tbsp. Fennel seeds/ Saunf

1 Tbsp. Black Mustard seeds/ Sarso

1 Tbsp. Fenugreek seeds/ Methi Dana

1 Tbsp. Nigella seeds/ Kalonji

Direction

Combine all ingredients into equal quantity and grind it as smooth powder form. You can store this spice in airtight jar for long time.
Homemade Spices Event  hosted by esho boho aahare.

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