Bengali 5 Spice/ The Popping Spice Blend

Bengali five spice is a spice blend used in Bangladesh and Eastern India, especially in Bengali, Assamese and Oriya cuisine. The name literally means "five spices, referring to the equal measures of ingredients.

Bengali five spice is traditionally used with vegetables, lentils or fish, but can even be used as a pickling spice. Typically, the mixture is fried in oil or ghee in a heavy based pan, which causes it to start popping immediately. At this point, you should add your other ingredients to coat with the spice mixture.

Also known as Panch phoran, panch puran, panchphoran, panch phutana, or five-spice mix. Try this recipe as a quick and easy meal idea: 

Bengali 5 spice is a part of our Spices, Spice Blends, Spice Blends & Seasonings, Collections.

This product range is Nut Free, Gluten Free, Wheat Free, Vegetarian and Vegan, Friendly and is a Plant Based product.

Bengali 5 spice Roasted Chicken and Vegetables

You will need:

2 1/2 tbsp vegetable oil
2 tbsp Nature Kitchen Bengali 5 Spice Blend
2 dried bay leaves
2 1/2 tbsp grated fresh ginger
2 1/2 tbsp minced garlic
2 1/2 tsp ground coriander
1 1/2 tsp kosher salt
1 1/4 cups of whole- milk yogurt mixed with 1 1/2 tsp flour
2 lbs chicken thighs and legs (bones left in)
1 each red and yellow bell peppers cut into chunks
2 large carrots, quartered lengthwise, cut into 3 inch chunks
1lb potatoes, peeled and cut into chunks.

Instructions:

1. Heat oil in a small frying pan over high heat, add Bengali 5 Spice Blend and cook, stirring, until the seeds begin to pop (about 30 seconds). Reduce heat to medium. All at once add the bay leaves, ginger and garlic. Cook until the ginger softens (about 3 minutes). Remove from heat, stir in coriander and salt, and let stand until fragrant (about 30 seconds). Add yoghurt to loosen browned bits then let the marinade cool.

2. Marinate by putting the chicken, carrots and bell peppers in a reseal able plastic bag. Scrape in yoghurt mixture, seal and then squish the mixture around to coat everything. Chill for at least 2 hours or overnight.

3. Preheat oven to 240C. Put the potatoes on the bottom of a deep oven proof dish and then pour over the marinated chicken, carrots and bell peppers. Mix to coat, then pat the ingredients into a single layer. Bake in the oven, turning the ingredients with a spatula every 15- 20 minutes, ending with the chicken being skin side up, until browned (40-45 minutes).
 

Nutrition Facts
Serv. Size: 1 TEASPOON FULL FOR TWO SERVINGS (12 g) ,
Servings: 6, Amount Per Serving: Calories 30,
FatCal.15,
TotalFat 1.5g (2% DV),
Sat.Fat 0g (0% DV),
TransFat0g,
Cholest. 0mg (0% DV),
Sodium 5mg (0% DV),
TotalCarb. 4g (1% DV),
Fibre2g(8% DV),
Sugars0g,
Protein 2 g,
Vitamin A(0% DV),
Vitamin C(2% DV),
Calcium(4% DV),
Iron(10% DV).
PercentDailyValues(DV)arebasedona2,000caloriediet.

INGREDIENTS: MUSTARD SEED, CUMIN FENNEL, FENUGREEK, NIGELLA SEED,