Bhadang, Spicy Puffed Rice Chivda
by Tarla Dalal
bhadang recipe | spicy puffed rice chivda | Indian bhadang | with 23 amazing images.
bhadang recipe | spicy puffed rice chivda | Indian bhadang is a jar snack to be enjoyed any time of the day. Learn how to make spicy puffed rice chivda.
To make bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the mustard seeds and sauté on a medium flame for a few seconds. Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes. Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds. Add the kurmura, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool completely and store in an air-tight container.
Scrumptious to the core, this flavourful snack is made of puffed rice perked up with green chillies and curry leaves as compared to Kolhapuri bhadang which makes use of chilli powder. The most interesting aspect of the spicy puffed rice chivda, however, is the use of crushed garlic and crunchy peanuts, which contrast beautifully with the texture and flavour of the kurmura, to give your taste buds an exciting ride.
You would like to carry some of this Indian bhadang when you travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice.
Tips for bhadang. 1. If you wish, you can use thinly sliced garlic. 2. Green chillies can be replaced with chilli powder. 3. Store in an air-tight container. It stays fresh for 10 days.
Enjoy bhadang recipe | spicy puffed rice chivda | Indian bhadang | with step by step photos.
Bhadang, Spicy Puffed Rice Chivda recipe - How to make Bhadang, Spicy Puffed Rice Chivda
Preparation Time: Cooking Time: Total Time:
Makes 5 cups
For Bhadang
4 cups thick puffed rice (kurmura)
2 1/2 tbsp oil
1/2 cup raw peanuts
1/2 tsp mustard seeds ( rai / sarson)
2 tbsp crushed garlic (lehsun)
1 tbsp chopped green chillies
8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste
- Method
- Heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes.
- Add the mustard seeds and sauté on a medium flame for a few seconds.
- Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes.
- Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds.
- Add the murmurra, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Cool completely and store in an air-tight container.
Bhadang Murmura Video by Tarla Dalal
what is bhadang made of ?
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Bhadang is made of 4 cups thick puffed rice (kurmura), 2 1/2 tbsp oil, 1/2 cup raw peanuts, 1/2 tsp mustard seeds ( rai / sarson), 2 tbsp crushed garlic (lehsun), 1 tbsp chopped green chillies, 8 curry leaves (kadi patta), 1/2 tsp asafoetida (hing),
1/2 tsp turmeric powder (haldi) and salt to taste.
how to crush garlic ?
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This is how garlic looks like.
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Peel the garlic cloves using a knife and discard the peel.
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Place them on a flat plate and press it lightly using the back of a spoon. Crushed garlic for bhadang is ready.
how to make bhadang?
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To make bhadang recipe | spicy puffed rice chivda | Indian bhadang, heat the oil in a deep non-stick pan.
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Add the peanuts.
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Sauté on a medium flame for 2 to 3 minutes.
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Add the mustard seeds.
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Sauté on a medium flame for a few seconds.
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Add the garlic. See above how to crush garlic. If you wish, you can use sliced garlic.
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Add green chillies. Use the dark green variety of green chillies which is spicy.
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Add curry leaves.
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Add asafoetida.
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Sauté on a medium flame for 3 minutes.
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Add the turmeric powder.
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Add salt.
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Mix bhadang recipe | spicy puffed rice chivda | Indian bhadang and sauté on a medium flame for a few seconds.
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Add 4 cups thick puffed rice (kurmura). Bhadang Murmura is a thick variety of mumra that is easily available in all super markets. They are different in taste and look but if you do ont find it you can always use the regular variety of puffed rice (mumra) that you get in all grocery stores.
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Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Cool bhadang recipe | spicy puffed rice chivda | Indian bhadang completely and store in an air-tight container.
tips for making bhadang
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If you wish, you can use thinly sliced garlic.
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Green chillies can be replaced with chilli powder.
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Store in an air-tight container. It stays fresh for 10 days.
if you like bhadang
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if you liked bhadang recipe, then also try other Maharashtrian recipes like.
- kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack | with 18 amazing images.
- mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images.
- methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images.
| Energy | 105 cal |
| Protein | 0.8 g |
| Carbohydrates | 8.2 g |
| Fiber | 0 g |
| Fat | 7.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 68.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 2.6 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |