Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.
Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal. Wikipedia
To make panch phoran or five spice mix 1 tablespoon of each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi.
Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.
Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.
3. Gur aam or instant sweet mango pickle
4. Sukto
And some recipes which panch phoran tadka or tempering.
5. Assamese massor dal borar tenga
6. Lentil patties in mustard sauce
To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Cumin seeds or jeera – 1 tablespoon
Nigella seeds or Kalonji – 1 tablespoon
Mustard seeds or sarso – 1 tablespoon
Or
Wild celery or radhuni – 1 tablespoon
Fennel seeds or sounf – 1 tablespoon
Fenugreek seeds or methi – 1/2 tablespoon
Method
1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.
2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.
3. Let the dry roasted seeds cool down completely.
4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Follow on
Such a handy masala to keep for bengali style stir frys and currys .. Thank you suggesting the substitute for Radhuni as it is not availabe where I live.. nice post.. thanks
Pancphoran is a great spice mix and loved the flavor it added in curries. This is an amazing recipe!
Thanks a lot Radha!
Great share Sujata. It would be nice and aromatic addition to subziz and dals. Love that you have suggested a substitute for radhuni. Can we also add some ajwain to it?
Thank you so much. You can add ajwain but it’s taste and flavour will differ. Ajwain taste completely different. Better try to use with and without ajwain both with other whole spices in tadka first then use whatever you like most. Originally ajwain is not used in panch phoran.
Panch phoran Baja is so flavourful. I do use Panch phoran mix and can vouch for it. This spice mix will enhance the subzi and curries to a whole new level.
I have heard so much about panch phoran mix .never knew it is so easy to make with just the basic day to day ingredients from our masala dabba. I will definitely make this and prepare some curry from your blog
This is a handy masala to store at home. I can use it for all my bengali style curries. Radhuni is not available here also, good to have a substitute of it.
Pancphoran aka Pancha Phutana is a must in Odia dishes. I have never powdered it di, always We use the whole 5 spices. The powder form sounds awesome here
Panch phoran is such a flavorful spice blend, have used it multiple times as seasoning but never thought of using it in powder form. Would love using this fragrant spice mix powder to flavor my curries.