Bharela Shak Masala

Name: Bharela Shak Masala
Total time: 1200 s
Yield: Makes enough for storage
Cuisine: British
Ingredients: 1/2 teaspoon Salt; 1 teaspoon Dried coriander leaves; 1 teaspoon Kasoori methi; 1 teaspoon Oil; 1/2 teaspoon Amchur powder; 1 teaspoon Garlic powder; 1 teaspoon Ginger powder; 1 teaspoon Sugar; 1/2 teaspoon Garam masala; 1/2 cup Fafdi ganthia; 1/2 teaspoon Asafoetida; 3 teaspoons Coriander and cumin powder; 1/2 teaspoon Turmeric; 2 teaspoons Kashmiri chilli powder; 1/2 cup Chavanu; 1/4 cup Roasted sesame seeds; 1/2 cup Roasted peanuts

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Can be stored for 3 months

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Can be stored for 3 months

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Ingredients

20 minutes

Makes enough for storage

1/2 teaspoonSalt
1 teaspoonDried coriander leaves
1 teaspoonKasoori methi
1 teaspoonOil
1/2 teaspoonAmchur powder
1 teaspoonGarlic powder
1 teaspoonGinger powder
1 teaspoonSugar
1/2 teaspoonGaram masala
1/2 cupFafdi ganthia
1/2 teaspoonAsafoetida
3 teaspoonsCoriander and cumin powder
1/2 teaspoonTurmeric
2 teaspoonsKashmiri chilli powder
1/2 cupChavanu
1/4 cupRoasted sesame seeds
1/2 cupRoasted peanuts

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Steps

20 minutes

1

Grind roasted peanuts until they resemble breadcrumbs.
2

Grind roasted sesame seeds.
3

Grind chavanu and ganthia.
4

Mix all ingredients thoroughly.
5

Transfer the mixture to a sterilized jar.
6

Store in an airtight container for up to 3 months.
7

Use for bharelu shak or sprinkle on binda shak.

Tips

Roasted peanuts not only enhance the flavor but also add a nutritional boost.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on July 07, 2025 10:31

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.