Crispy and Spicy Kolhapuri Bhadang Recipe - Discover how to make the best Kolhapuri Bhadang at home with our easy step-by-step guide. It is a flavorful Indian snack made from puffed rice, roasted peanuts, and an aromatic blend of spices. Elevate your tea-time experience with this quick, crunchy treat. Try our expert tips for the ultimate snack satisfaction!
Kolhapuri Bhadang is a popular Indian snack originating from the city of Kolhapur in the state of Maharashtra. It is a crispy and savory trail mix made from puffed rice (known as churmure in Marathi), peanuts, roasted gram, coconut.
The spicy puffed rice is typically seasoned with ingredients like turmeric, red chili powder, cumin seeds, and mustard seeds, giving it a flavorful and bold taste.
Murmura chivda is often enjoyed as a tea-time snack or Diwali snack and Holi and other celebrations. It is my favorite snack when I am craving something quick and delicious.
We often also enjoy it over a cup of warm masala chai when I invite my friends over for afternoon tea or book club. Similar to Rice Krispies Chivda and Roasted Poha Chivda, this spicy jar snack is fun to eat and so delectable.
Ingredients
Puffed Rice (murmura or kurmure): The heart of Kolhapuri Bhadang, puffed rice lends its light and airy texture, creating the perfect crispy base for this flavorful snack. You don't need to deep fry it to get the crunch.
Roasted Peanuts: Adding a delightful crunch and richness, roasted peanuts contribute both texture and protein to the Bhadang mix.
Dry Coconut Slices : Dry coconut slices add nice earthy crunch with satisfying taste.
Roasted Chana Dal (dalia dal): The roasted gram enhances the overall crunchiness while providing good amount of protein in this snack. It is widely availbe in Indian grocery stores and on amazon.
Spice Mix : Warm oil tempering (tadka) with turmeric powder, cumin seeds, red chilli powder adds distinctive earthy and warm flavors. Infusing a warm, golden hue, turmeric powder adds vibrant color while red chili powder adds kick of spicy heat.
Other optional tadka ingredients : include asafoetida (Hing) , fresh curry leaves, green chilli , sesame seeds ( til) and minced garlic. You can add them while roasting peanuts and other ingredients in the oil.
How to Make
Sift the Murmurra through colander and discard the broken murmura powder, any other debries. Roast Murmura in a wide pan on medium flame for 5 to 7 minutes. Stir frequently so it doesn't burn on the base. Transfer the roasted murmura in a big pot. Keep it aside. ( optional step but helps to avoid soggy bhadang and keep get the good crunch)
In a kadai or deep non-stick pan, heat oil over medium heat. Add cumin seeds. Allow them to splutter. Add a pinch of asafoetida (hing), chopped green chillies and curry leaves (if using). Sauté for a few seconds.
Lower the heat and add turmeric powder (haldi) and red chili powder. Quickly stir to avoid burning the spices. Add raw peanuts, dry coconut slices and roasted chana dal. Fry on low to medium heat for about 3-4 minutes.
💡💡💡Make sure to stir frequently and keep the heat to low since things burn very quickly. Turn off the heat.
Let the mixture cool down to room temperature. Then pour the oil tempering mixture over the puffed rice mixture. Add salt to taste. Mix everything thoroughly, ensuring that the spices are evenly coated on the puffed rice and other ingredients. Serve and Enjoy !
Storage
Cool Completely: Allow the Kolhapuri Bhadang mixture to cool completely before storing. This ensures that any remaining moisture evaporates, preventing the snack from becoming soggy.
Airtight Container: Transfer the cooled Bhadang to an airtight container. A tightly sealed container helps in keeping out moisture and air, preserving the crispiness of the puffed rice and other ingredients.
Dry Place: Store the airtight container in a cool, dry place. Exposure to humidity can make the snack lose its crunch, so it's important to keep it in a dry environment.
Avoid Sunlight: Keep the container away from direct sunlight. Sunlight can affect the texture and taste of the snack, so choose a shaded spot for storage.
Re-Seal the Container: Every time you open the container to take out some Bhadang, make sure to reseal it tightly. This minimizes the exposure to air and helps in preserving the freshness.
Expert Tips
Only cook the oil tempering on low heat setting. The ingredients and spices tend to burn quickly and taste bitter. So make sure you roast everything on a low flame. And stir continuously scooping through the bottom.
Allow the mixture to cool completely before storing it in an airtight container. This helps in retaining the crispiness of the puffed rice and prevents the snack from becoming soggy.
To serve, add chopped onions, tomatoes, cilantro leaves. Drizzle lemon juice on top. You can make it like mini bhel chat. To make bhel with this recipe, add Cilantro Mint Chutney and Date Tamarind Chutney.
Bhadang is a crispy Indian jar snack primarily made with puffed rice and spices, known for its distinct texture and regional association with Kolhapur, Maharashtra. Chivda, a more generic term, encompasses a variety of mixed snacks with different bases, including flattened rice or corn flakes, and diverse regional spice combinations.
While "Bhadang" is a specific name for a type of snack, similar snacks with puffed rice may be known by different names in various regions of India. Here are a few alternative names or similar snacks that might have puffed rice as a primary ingredient Murmura Chivda , Kurmura Chivda , bhadang murmura or Puffed Rice Mixture along with Pori Upma
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📖 Recipe
Kolhapuri Bhadang Indian Snack Recipe
Equipment
Ingredients
- 500 grams Kolhapuri Murmura puffed rice
- ¼ cup oil
- ½ cup roasted peanuts
- ½ cup roasted chana dal dalia dal
- ½ cup Dry Coconut Slices
- 1 teaspoon cumin seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon red chili powder adjust per taste
- ½ tablespoon salt or to taste
Optional Tadka Ingredients
- 10-15 fresh curry leaves
- 1 green chili finely chopped
- ⅛ teaspoon Hing use gluten-free to make gluten-free version
- 1 tablespoon cumin-coriander powder
Instructions
- Sift the Murmura through colander and discard the broken murmura powder, any other debries. Roast Murmura in a wide pan on medium heat for 5 to 7 minutes. Stir frequently so it doesn’t burn on the base. Transfer the roasted murmura in a big pot. Keep it aside. ( optional step but helps to avoid soggy bhadang and keep get the good crunch)
- In a pan, heat oil over medium heat. Add cumin seeds. Allow them to splutter. Add a pinch of asafoetida (hing), chopped green chillies and curry leaves (if using). Stir for a few seconds.
- Lower the heat and add turmeric powder and red chili powder. Quickly stir to avoid burning the spices. Add peanuts, dry coconut slices and roasted chana dal. Fry on low to medium heat for about 3-4 minutes.
- 💡💡💡Make sure to stir frequently and keep the heat to low since things burn very quickly. Turn off the heat.
- Let the mixture cool down. Then pour the oil tempering mixture over the puffed rice mixture. Add salt to taste. Mix everything thoroughly, ensuring that the spices are evenly coated on the puffed rice and other ingredients. Serve and Enjoy !
Notes
Nutrition
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