Panch phoron: Recipe

Panch Phoron Recipe: The Bengali Panch Phoron masala requires no roasting or grinding; it's simply a blend of five seeds: cumin, mustard, fenugreek, fennel, and nigella. This mixture is commonly used for tempering in Bengali dishes such as masoor dal, Papaya Tarkari, shukto, and poshto. While the whole spices are prevalent in East Indian cuisine, Panch Phoron is a colorful whole spice blend from Eastern Indian Cuisine that provides a medley of flavors and aroma to the dish. Panch Phoron Recipe with step by step pictures. Aromatic Panch Phoran is a bengali spice mix made with 5 whole spices blended together. Panch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and the Bhojpuri region of Bihar.