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NutriBuddy™ 
Description
Bhaja-masala is as essential in the Bengali kitchen as garam masala. This simple blend of spices, roasted and freshly ground, is used in a wide range of Bengali dishes from panchmishali torkari to churmur, ghughni, phuchka, and dahi vada. There are several recipes to bhaja masala. The easiest and the most widely used one is just with coriander seeds, cumin seeds and dried red chilies. It’s simple, not too many flavours and does the work. However, with a few more ingredients, the flavour profile changes dramatically. This blend of different spices which are roasted and then ground to a fine powder has a multipurpose in Bengali cuisine.