Kolhapuri Bhadang Murmura, Spicy Puffed Rice Chivda Recipe
by Tarla Dalal
kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack | with 18 amazing images.
kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack is a spicy snack with plenty of garlic flavour. 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, 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.
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. If you wish, you can use crushed garlic. 2. Chilli powder can be replaced with green chillies. 3. Store in an air-tight container. It stays fresh for 10 days.
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
Preparation Time: Cooking Time: Total Time:
Makes 5 cups
For Kolhapuri Bhadang Murmura
4 cups thick puffed rice (kurmura)
2 1/2 tbsp oil
1/4 cup raw peanuts
1/4 cup sliced 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 taste
For kolhapuri bhadang murmura
- For kolhapuri bhadang murmura
- To make {span class="bold1"}kolhapuri bhadang murmura{/span}, 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, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
- Cool the {span class="bold1"}kolhapuri bhadang murmura{/span} completely and store in an air-tight container.
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what is Kolhapuri bhadang made of ?
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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. 4 cups thick puffed rice (kurmura), 2 1/2 tbsp oil, 1/4 cup raw peanuts, 1/4 cup sliced 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 and salt to taste.
what is bhadang murmura?
how to make bhadang
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To make Kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | Kolhapuri bhadang Indian jar snack, 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 sliced garlic. You can also use crushed garlic if you wish to.
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Sauté on a medium flame for 4 minutes.
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Add the curry leaves.
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Add the turmeric powder.
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Add the asafoetida.
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Sauté on a medium flame for 30 seconds.
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Switch off the flame, add the chilli powder.
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Add the salt.
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Mix Kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | Kolhapuri bhadang Indian jar snack well.
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Switch on the flame, add the murmurra.
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Cook on a slow flame for 3 minutes, while stirring continuously.
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Cool Kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | Kolhapuri bhadang Indian jar snack and serve.
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Or store in an air-tight container.
tips for Kolhapuri bhadang
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If you wish, you can use crushed garlic.
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Chilli powder can be replaced with green chillies.
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Store in an air-tight container. It stays fresh for 10 days.
| Energy | 113 cal |
| Protein | 1.2 g |
| Carbohydrates | 9.9 g |
| Fiber | 0.3 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 | 0.6 mg |
| Folic Acid | 21.4 mcg |
| Calcium | 3.5 mg |
| Iron | 0.8 mg |
| Magnesium | 4.7 mg |
| Phosphorus | 22.5 mg |
| Sodium | 1 mg |
| Potassium | 33.6 mg |
| Zinc | 0.2 mg |
This is superb! Authentic Kolhapuri taste - a lovely combination of heat and sweet. Plus the garlic and the curry leaves and peanuts. Perfect. Thank you.
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An all time favourite jar snack.