For our bhaja moshla, each spice is individually toasted to its optimal roast level, then coarsely ground together in small batches. This is a “finishing” spice (as opposed to a “cooking” spice), which means that it is meant to be sprinkled right at the end. Use bhaja moshla in chaats such as alu kabli, churmur, phuchka, doi bora, or to add warm, toasty notes to your panchmishali torkari or labra.
Made fresh by hand using Bong Eats’ recipe, just as you would make it at home. No fillers, no hidden ingredients—just good quality spices.
ingredients
cumin, fennel, coriander, black peppercorn, dried red chilli, carom seeds, cardamom
processing
dark-roasted and coarsely ground
storage
store in air-tight jars, away from direct sunlight and moisture
