You are here: Home > Cuisine > Indian Veg Recipes > Maharashtrian > Maharashtrian Snacks Nashta > Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Learn how to make Maharashtrian bhadang. To make kolhapuri 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 garlic and sauté on a medium flame for 4 minutes. Add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds. Switch off the flame, add the chilli powder and salt and mix well. Switch on the flame, add the murmurra and sugar, mix well and cook on a slow flame for 3 minutes, while stirring continuously. Cool completely and store in an air-tight container.A handy snack of puffed rice and peanuts sautéed with garlic, curry leaves and spice powders. The addition of red chilli powder adds a spicy dimension to the spicy Maharashtrian kurmura, which is highlighted well by the addition of a wee bit of sugar! The crispness of the peanuts is a wonderful value-add to this snack, as it complements the melt-in-the-mouth texture of murmura quite effectively. Further this kolhapuri bhadang Indian jar snack is also dotted with the taste, texture and aroma of loads of crushed garlic which is well sauteed. Make a batch of this spicy kolhapuri bhadang Indian jar snack and keep it on hand, to munch on whenever you are hungry. You can enjoy it as it is, or with a dash of lemon juice and grated veggies like carrots and raw mango. It is also ideal to carry along when you travel because it is quite filling.Tips for kolhapuri bhadang. 1. Though bhadang is made with thick puffed rice, but if you can’t find it you can make it with regular puffed rice. 2. You can crush the garlic using a mortar-pestle (khalbhatta). Do not chop it. Crushed sautéed garlic is the uniqueness of this recipe. 3. Use a deep pan for this recipe, so tossing becomes easier. 4. Ensure to cool it completely before storing. Even slight warmth might make it soggy. Check out for more Jar Snacks recipes that are good to munch on and keep hunger at bay.Enjoy kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack with step by step photos. Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe recipe - How to make Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe Tags Maharashtrian Snacks NashtaMaharashtrian BreakfastChaat Jar SnacksEvening Tea SnacksNon-stick PanQuick Snacks / Quick Starters Preparation Time: 10 mins Cooking Time: 11 mins Total Time: 21 mins 5Makes 5 cups Show me for cups Ingredients For Kolhapuri Bhadang Murmura4 cups thick puffed rice (kurmura)2 1/2 tbsp oil1/4 cup raw peanuts1/4 cup crushed garlic (lehsun)7 to 8 curry leaves (kadi patta)1/2 tsp turmeric powder (haldi)1/2 tsp asafoetida (hing)1/2 tbsp chilli powder salt to taste1 tsp powdered sugar Method MethodHeat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes.Add the garlic and sauté on a medium flame for 4 minutes.Add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds.Switch off the flame, add the chilli powder and salt and mix well.Switch on the flame, add the murmurra and sugar, mix well and cook on a slow flame for 3 minutes, while stirring continuously.Cool completely and store in an air-tight container. Nutrient values (Abbrv) per cupEnergy113 calProtein1.2 gCarbohydrates9.9 gFiber0.3 gFat7.6 gCholesterol0 mgSodium1 mgClick here to view calories for Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe with step by step photos Like Kolhapuri BhadangLike Kolhapuri Bhadang Like Kolhapuri Bhadang then see our collection of Maharashtrian snack recipes and some popular recipes we love. vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. quick bhakarwadi chaat | mini bhakarwadi chaat| Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images. poha chivda recipe | roasted poha chivda | thin poha chivda | maharashtrian poha chivda | with 14 images. kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with 10 amazing images. Method for Kolhapuri BhadangMethod for Kolhapuri Bhadang To make Kolhapuri Bhadang, heat the oil in a deep non-stick pan. Add the peanuts. Sauté on a medium flame for 2 to 3 minutes. Add the crushed garlic. Sauté on a medium flame for 4 minutes. Add the curry leaves. Add the turmeric powder (haldi). Add the asafoetida. Sauté on a medium flame for 30 seconds. Switch off the flame, add the chilli powder. Add the salt. Mix well. Switch on the flame, add the murmurra. Add the powdered sugar. This is optional as i find the Kolhapuri Bhadang tasty and spicy without the sugar. Mix well. Cook on a slow flame for 3 minutes, while stirring continuously. Serve Kolhapuri Bhadang immediately. Or store Kolhapuri Bhadang an air tight container for upto 15 days.