Bharela shaak no masalo is so full of flavour. It’s made with the basic Indian spices with the addition of coconut, peanuts and coriander. You can prepare this masalo in advance and use in your favourite stuffed shaak recipes.
Ingredients Notes and Substitutions
Flour – we are using besan also known as chana no lot or gram flour/chickpea flour. Use the fine variety for this recipe. Sometimes my mum uses thin plain sev or gathiya, simply crush in a spice grinder and use instead of gram flour. Spices and Masala Powders – cumin seeds, hing, red chili powder, turmeric powder, garam masala, cumin and coriander seeds powder (dhana jeeru), amchoor powder Nuts and seeds – desiccated coconut, sesame seeds and ground roasted peanuts. Herbs – fresh chopped coriander. Salt and Sugar Oil Optional Green chilli, ginger and garlic paste (just add before stuffing the vegetables) You can make this bharwan masala without besan and peanuts too. You may add fresh grated coconut, however you won’t be able to store for longer.
Serving Suggestion
Use bharwa masala for Bhinda Sambhariya , bharela raviya and even potatoes. Serve the shaak as part of a Gujarati thali. Stuffed shaak go well with Gujarati dal or Gujarati Kadhi as they tend to be on the drier side.
Storage
You can prepare this masala up to 1 week in advance as long as you only mix in the coriander just before using in your recipe. Keep in the fridge in an airtight container.
Other Masala Recipes
Dabeli Masala Gujarati Chai Masala Mix Badam Milk Masala Powder As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2012.
