Bhadang

A cup of hot tea along with a bowl of snacks are a perfect rescue to my evening hunger pangs. One such evening snacks which I absolutely love is Bhadang. This crunchy, spicy snack is ready in 15 minutes.

I first had bhadang when my Mother in law made it one evening when I came back home from a tiring day at work. I enjoy spicy snack paired with my evening tea. It is a perfect evening snack to munch on while narrating my daily anecdotes from school.(I used to a school teacher then).

Puffed rice is very low in calorie.Puffed rice has virtually no fat and fills the stomach up, good for diet programs. It should always be paired with other foods for complete nutrition. It is high in iron content and a gluten-free diet. You can read more about it here

Bhadang

Recipe by Samrudhi MaheshCourse: Snacks, AppetizersCuisine: Indian, MarathiDifficulty: Easy

Servings

5

cups

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

A spicy and fiery snack recipe ready in minutes.

Ingredients

• 4 cups puffed rice/ murmure

• 1/4 cup peanuts

• 10-15 curry leaves

• 2 tablespoon red chilli powder

• 2 green chillies (optional)

• 3 tablespoon oil

• 1/4 cup of dry coconut slices

• 1/2 teaspoon hing/ asafoetida

• 4-5 garlic cloves

• 2 teaspoon cumin seeds

• 2 teaspoon mustard seeds

• 1 teaspoon Sugar

• Salt as required

Directions

• Heat a pan on a low flame and dry roast the murmure (puffed rice) slightly. If your murmure are a bit old or stale roast the puffed rice till they turn crispy and crunchy. Do not let the murmure get burnt.Remove from the pan and take it out in a big bowl and set aside.
• In a pan add oil. After the oil is heated add in the peanuts and fry them and add them in the murmure bowl. Fry the curry leaves till they are crispy and add them in the bowl as well. Also fry the coconut slices till they are slightly golden. Remove them from the pan and add them into the bowl. Take care not to burn any of the ingredients.
• In the oil add in the cumin seed, mustard seed, hing, green chillies, and garlic and saute them till the garlic is no longer raw. Take it off from the heat add in the red chilli powder. Add everything to the bowl. Add in sugar and salt to taste. Mix everything nicely so that the murmure are evenly coated with the red chilli powder. And your spicy snack is ready.
• Allow to cool. Bhadang can be stored in an airtight container at room temperature for several days.

Notes

• You can add roasted chana dal if you prefer.
• You can use ground nut oil if you like. I have used vegetable oil.
• You can skip dry coconut if you don’t like it.
• Adding greeen chilli is optional. If you want it spicy you can add or skip it. You can add kolhapuri kanda lasun masala if you have.
• Sometimes, I add chopped onions, chopped tomatoes, corriander and squeeze in some lemon juice to the bhadang. Don’t keep this mixture for too long or else it can turn soggy.

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SUGGESTED SERVING

Serve it along with tea; it is a perfect accompaniment to a cup of hot tea ??☕☕

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