Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (nigella seeds), shorshe (mustard seeds), and a typically Bengali spice, called radhuni. If you can’t find radhuni where you live, cumin seeds make an acceptable substitute for it.
______________________________________________
🥘 RECIPE WITH INGREDIENT LIST 📝
https://www.bongeats.com/recipe/panch-phoron
______________________________________________
🎥 RELATED VIDEOS
🎬 Panchmishali torkari: https://youtu.be/DWY8qtUC9K0
______________________________________________
🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳
https://bongeats.com/kitchen/tools

📷 OUR CAMERA GEAR DETAILS 🎙
https://bongeats.com/gear​
______________________________________________
🎶 MUSIC
“Sonajhuri” © Bong Eats, composed by @Bemanan Music

🎧 GET THE ALBUM (© for listening only)
https://kit.co/bongeats/music-....album-quorma-kaliya-

👨🏽‍🍳 Cooking Bong Eats recipes? 👩🏽‍🍳
📸SHOW US YOUR PHOTOS!
Instagram @bongeats

Or follow us on Twitter @bongeats | Facebook @bongeats