Panch Phoran Masala | Panch Phoran Powder | Panch phoron recipe

What is Panch phoran?

It is one of the most common and frequently asked questions for those people who have never used this magical ingredient. In fact, many of mine south Indian friends have asked me the same question.

Panch phoran or panch phoron is the amalgamation of five different whole spices. The Panch phoran ingredients are Cumin seeds (Jeera), Fennel seeds (Saunf), Nigella seeds (Kalounji), Fenugreek seeds (Methi) and last but not the least Celery seeds (Radhuni) which is often replaced by Mustard seeds (Sarso).

Celery seeds or Radhuni are not very easily available outside West Bengal. So, in most of the places outside West Bengal, it is replaced by Mustard seeds in the panch phoran spice mix.

When I was in Kolkata, I used to get the readymade Panch phoron masala pouch which contains Celery seeds or Radhuni. But after coming to the UK, I have bought readymade Panch phoron masala pouch from a Bangladeshi store which contains Mustard seeds (Sarso).

Recipes with Panch phoran

In Bengali cuisine, Panch phoran masala has occupied an important part in flavouring food. It is not only limited in savouries but also used in condiments, flat breads and beverages as well. I know its jaw dropping for many of you who are not very familiar with this spice mix but it’s true.

I am a Bong and I have seen huge usage of panch phoran recipe in different vegetarian and non-vegetarian dishes since my childhood. The most common spices that I have seen my mom to use are ‘Cumin’ and ‘Panch phoran’. Most of the times, she used to temper many fish curries and dals with whole Panch Phoran spices. For Chutneys, Achar and many other Bengali snacks recipes, she used to prepare Panch phoran powder separately with panch phoran spice mix. She always used to tell me that panch phoran recipe is one of the top priority spices of Bengali kitchen pantry. So, she always insisted me to have a spare of this essential ground spice in my pantry.

DIY Recipe

In today’s world, DIY recipe has become very trendy. There are many valid reasons behind it. One of the main reasons is health awareness. It is only in exchange of a little effort that few things can made be better than the market selling goods. Today, though many things are easily available globally but still in many cases, DIY Recipe helps a lot to elevate the authenticity of many traditional food.

Panch phoran Powder with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

How to make Panch phoran powder?

To prepare the panch phoran masala, I have used Cumin seeds, Fennel seeds, Fenugreek seeds, Nigella seeds and Mustard seeds. As I previously mentioned, it is very difficult to find celery seeds (Radhuni) outside Bengal.

Now a days, online purchase is a great option to meet the necessity. You can also check that option to get Celery seeds (Radhuni).

For the Panch phoron masala powder, I have used equal portions of the four whole spices Cumin seeds, Fennel seeds, Nigella seeds and Mustard seeds. But lesser quantity of fenugreek seeds is added into the mixture due to its bitter taste. I have done the same for the Panch phoron recipe.

First, I have used a heavy bottom pan to dry roast the panch phoran spices. It resists the spices to get burnt.

In high temperature, it is very difficult to handle the spices. They can sear and it will be very difficult to combat. So, I have roasted the spices in medium low flame. I would recommend being patient in the process of roasting the panch phoran spice.

After roasting the spice mix, it is very important to transfer them on a separate plate. If you keep the spice mix in the hot pan, then the spices will either get over roasted or can also get burnt.

One more thing that needs to be taken care of during preparing the panch phoran powder is that the spice mix must come to room temperature before grinding it. If you grind the warm spice mixture, then the panch phoran powder will become damp. The life of the spice powder will be lesser, and lumps would also occur.

We would need to grind the Panch phoran masala mixture to a fine dust. This way it both tastes and flavours better.

Ingredients:

• 1 tablespoon whole Cumin seeds (Jeera)
• 1 tablespoon whole Nigella seeds (Kalonji)
• 2/3 tablespoon whole Fenugreek seeds (Methi)
• 1 tablespoon whole Fennel seeds (Saunf)
• 1 tablespoon whole Celery seeds (Radhuni) or Mustard seeds (Sarso)

1. Take a pan on flame and put the flame in medium low.
2. Let the pan become completely dry.
3. Add Cumin seeds, Nigella seeds, Fenugreek seeds, Fennel seeds and Mustard seeds one by one into the pan and give a nice mix.
   
   
   
   
   

4. Dry roast the whole spices in medium low flame for 3-4 minutes until the spice mix change the colour slightly. Stir the whole spices continuously with the help of a wooden spatula.
   Tip: In this process, you need to be patient. The spices must be roasted in lower heat or else it can burn.
   
5. When the spice mix is done, you will get a nice redolent flavour from it. Switch off the flame and transfer the Panch Phoran on a dry plate.
   

6. Spread the Panch Phoran spice on a plate and let it rest until the spice mix cools down completely to room temperature.
7. Transfer the Panch Phoran spices into a small jar of the grinder and grind it till dust for a minute.
   
   

8. Transfer the powder in an airtight container and keep it with your kitchen essentials.

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