Recipe by Sandi (From CA)
Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower.
Top Review by Outta Here
Someone once gave me a small container of this and I loved it. Now I can make my own without spending a fortune at the local Indian Spice shop (with the grouchy owner!) I used this with some carrots. I left the mix whole and put about a tablespoon in with the cooking water. Gave the carrots such a good flavor. Looking forward to trying it ground as a rub for chicken! Made for Fall 2008 PAC.
- 2 tablespoons black mustard seeds
- 2 tablespoons whole nigella seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fenugreek seeds
- 2 tablespoons fennel seeds