Bhadang is a delicious and crispy Indian snack made with puffed rice, curry leaves, spices, garlic, chana dal, and peanuts. The best part of this spicy puffed rice recipe is that it’s easy and quick to prepare, taking less than 20 minutes to make. It’s a vegan-friendly snack that can be perfectly paired with a cup of chai or enjoyed as a Diwali snack.
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Diwali is just around the corner. It is a beautiful time of the year, perfect for exploring and sharing new festive recipes with you all here.
I love experimenting with fusion recipes and trying out various dishes from different regions of India. It’s always exciting to discover new flavors and ingredients that can make traditional recipes even more delicious!
I’m thrilled to say that, like every year, I have plenty of mouth-watering recipes to share, Fusion and traditional.
I am starting with the irresistible snack recipe from Maharashtra called Bhandang. It’s quick, simple, and oh-so delicious.
What is Bhadang?
Bhadang is a delicious snack that originates from the Kolhapur region of Maharashtra. It’s a spicy, flavorful, and addictive snack.
Everyone has their favorite puffed rice recipe, and Spicy Bhadang, or Kolhapuri Bhadang, to be precise, is my favorite.
It combines puffed rice, peanuts, daliya dal, garlic, chili powder, and some powdered sugar to balance the spice quotient. The result is an addictive snack that you won’t be able to resist.
It is known for its garlicky, spicy, and sweet flavor, and it’s a vegan and gluten-free snack that’s a better choice than store-bought chips, fries, or any packaged snacks.
What’s excellent about Bhadang is that it’s prepared with minimal spices and can be made in less than 20 minutes. It’s perfect for tea time and requires only a handful of ingredients readily available in your pantry or at an Indian grocery store.
It makes for a perfect jar snack you can make in bulk and snack on whenever you are hungry. It is filling and makes for an ideal travel snack, too.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Puffed rice (Murmura) – You will need Kolhapuri Murmura to make this recipe. Kolhapuri murmuras are different from regular varieties. They are more petite and a bit thicker than regular ones. This variety of puffed rice is readily available in the Indian store and Online.
- Garlic: Garlic is quite an essential ingredient of this recipe. You will need loads of garlic. You can use sliced garlic. My family doesn’t prefer big chunks of garlic, so I finely chop the garlic and use it in the recipe.
- Peanuts – For the crunch.
- Dalia dal – also known as roasted chana dal or Roasted spit gram. This also gives a nice crunch. It is readily available in the grocery stores.
- Curry leaves – give a wonderful aroma to this snack.
- Oil – to sauté the garlic, peanut, and dalia dal. You can use any cooking oil.
- Spices – You will need fundamental spices like Red chili powder, hing, coriander-cumin powder, salt, and turmeric powder.
- Green chilies – For the spice
- Sugar – to balance the heat.
- Whole spices – Cumin seeds and mustard seeds.
Step-by-step process
- Sift the Murmura and discard any powder or dirt.
- Roast Murmura in a wide pan in two batches on medium heat for 5 to 7 minutes each or until it is hot to the touch. You can also try to break a few with your nail, and you will hear the crunch.
- Take the roasted murmura in a big pot. Keep it aside.
- Now, heat the oil in the pan. Once oil is hot, add peanuts and fry on low to medium heat for about two minutes.
- Add garlic, dalia dal, green chilies, curry leaves, mustard, and cumin seeds. Roast everything for 3 to 4 minutes or until lightly golden and curry leaves are crisp.
- Note: This process has to be done slowly so as not to burn, and make sure you roast everything on a medium to low flame. Stir continuously and make sure the ingredients are not burning.
- Now, switch off the flame. Add Cumin-coriander powder, chili powder, salt, turmeric powder, and hing. Mix everything very well.
- Then, add this tempering to the roasted Murmura. Add sugar and gently mix everything with a spoon or hand to incorporate well. Every murmura should get coated with the masala. Kolhapuri Bhadang is ready to enjoy.
Storage
Allow it to cool down completely, and transfer to an airtight container. It keeps well at room temperature for up to one month (even more than that).
Notes and pro-tips
- I recommend you use the kolhapuri variety of murmura (Puffed rice) to get the best taste. If you don’t find kolhapuri puffed rice, substitute it with regular puffed rice.
- Serve it as a snack with tea or as a party appetizer.
- Add chopped onions, tomatoes, cilantro leaves, and lemon juice, and eat like a chaat.
- You can substitute peanuts with almonds or cashews.
- Reduce the chili powder and green chili to make it less spicy.
- Traditional recipe calls for sliced garlic. My family doesn’t prefer big chunks of garlic, so I have finely chopped and used it in the recipe.
- You can skip the sugar if you want.
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Bhadang – Kolhapuri Snack Recipe
Ingredients
- 400 grams Kolhapuri Murmura puffed rice
- ½ cup peanut
- ½ cup roasted chana dal dalia dal
- ¾ cup oil
- 50 grams of finely chopped Garlic around ⅓ cup
- 3 to 4 strings of curry leaves
- 1 teaspoon green chilies finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoon cumin-coriander powder
- 2 tablespoon – red chili powder
- 1 teaspoon turmeric powder
- ½ tablespoon salt or to taste
- 3 tablespoon powdered sugar
- ½ teaspoon Hing use gluten-free to make gluten-free version
Instructions
- Sift the Murmura and discard any powder or dirt.
- Roast Murmura in a wide pan in two batches on medium heat for 5 to 7 minutes each or until it is hot to the touch. You can also try to break a few with your nail, and you will hear the crunch.
- Take the roasted murmura in a big pot. Keep it aside.
- Now, heat the oil in the pan. Once oil is hot, add peanuts and fry on low to medium heat for about two minutes.
- Add garlic, dalia dal, green chilies, curry leaves, mustard, and cumin seeds. Roast everything for 3 to 4 minutes or until lightly golden and curry leaves are crisp.
- Note: This process has to be done slowly so as not to burn, and make sure you roast everything on a medium to low flame. Stir continuously and make sure the ingredients are not burning.
- Now, switch off the flame. Add Cumin-coriander powder, chili powder, salt, turmeric powder, and hing. Mix everything very well.
- Then, add this tempering to the roasted Murmura. Add sugar and gently mix everything with a spoon or hand to incorporate well. Every murmura should get coated with the masala.
- Allow the Bhadang to cool down completely. Store in a dry, airtight container at room temperature for up to a month.
Video
Notes
- I recommend you use the kolhapuri variety of murmura (Puffed rice) to get the best taste. If you don’t find kolhapuri puffed rice, substitute it with regular puffed rice.
- Serve it as a snack with tea or as a party appetizer.
- Add chopped onions, tomatoes, cilantro leaves, and lemon juice, and eat like a chaat.
- You can substitute peanuts with almonds or cashews.
- Reduce the chili powder and green chili to make it less spicy.
- Traditional recipe calls for sliced garlic. My family doesn’t prefer big chunks of garlic, so I have finely chopped and used it in the recipe.
- You can skip the sugar if you want.
Nutrition
Warm regards,
Dhwani.
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