Kolhapuri Bhadang is a quintessential Maharashtrian snack, bursting with bold flavors and a delightful crunch. Originating from the vibrant city of Kolhapur, this snack is a spicy puffed rice mixture that’s perfect for those who enjoy a bit of heat in their munchies. Traditionally, Bhadang is made by sautéing puffed rice (mamra) with a mix of spices, peanuts, and garlic. The star of the show is the special Kolhapuri masala, which includes a combination of roasted chana dal, red chili powder, turmeric, fennel seeds, amchoor powder and hing (asafoetida), giving it a unique and irresistible taste. The inclusion of curry leaves and roasted peanuts and sliced coconut adds an extra layer of flavor and texture, making it a popular choice for teatime or as a standalone snack.
One of the great things about Kolhapuri Bhadang is its versatility. It can be enjoyed on its own or paired with a cup of hot tea or coffee. For a bit of a twist, you can add finely chopped onions, tomatoes, and a squeeze of lemon juice right before serving, transforming it into a flavorful chaat. This snack is not only delicious but also easy to prepare, making it a favorite in many households. Whether you’re looking for a quick snack to satisfy your hunger pangs or something to serve guests, Kolhapuri Bhadang is a perfect choice. Its spicy, tangy, and crunchy profile is sure to win hearts and leave everyone asking for more.
Kolhapuri Bhadang is not just a snack but a representation of the vibrant flavors of Maharashtra. The combination of crunchy puffed rice with the aromatic tempering of garlic, chilies, and curry leaves creates a symphony of tastes that is both addictive and satisfying. This snack is perfect for those looking to add a spicy twist to their regular munchies. The addition of roasted chana dal and coconut not only enhances the flavor but also adds a nutritional boost. Whether you are entertaining guests or simply looking for a savory treat, Kolhapuri Bhadang is a delightful choice that brings the essence of Kolhapur’s culinary heritage to your kitchen.
Ingredients
• 4-5 cups Mamra or Kurmure/Puffed Rice
• 2-3 tbsp Oil
• ¼ cup Raw Peanut
• ¼ cup Sliced Dry Coconut
• 2 tbsp Roasted Chana Dal/Daliya
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ¼ tsp Hing/Asafetida
• 5-6 Peeled Garlic Cloves
• 2-3 Chopped Green Chilies
• 7-8 Curry Leaves
For Masala
• ¼ cup Roasted Chana Dal/Daliya
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Fennel Seeds
• 1 tsp Coriander-Cumin Powder
• 1 tsp Amchoor Powder
Other Ingredients
• 1 tsp Rock Salt
• Regular Salt as Per Taste
• 1-2 tsp Powdered Sugar (opt.)
• ½ cup Sev Namkeen (opt.)
Method
1. Dry roast mamra/puffed rice in a large kadhai or pan until crispy. Remove into a large mixing bowl and set aside.
2. Roughly pound or crush the garlic cloves in a mortar and pestle or mince with a knife and set aside.
For Masala
• Add all masala ingredients (roasted chana dal, red chili powder, turmeric, fennel seeds, coriander-cumin powder, and amchoor powder) into a blender jar and blend into a powdered masala. Set aside.
Process
1. Heat oil in a pan. Add raw peanuts, sliced dry coconut, and roasted chana dal. Fry until golden brown on medium flame.
2. Using a slotted spoon, strain and remove the fried peanut mix into a bowl and set aside.
3. In the same oil, add mustard seeds and cumin seeds. Once they start crackling, add hing.
4. Add crushed garlic, chopped green chilies, and curry leaves. Fry until the garlic becomes golden brown on medium flame.
5. Once the garlic is golden brown, pour the hot tempering over the roasted mamra/puffed rice.
6. Add the fried peanut-coconut-chana dal mix, prepared masala powder, rock salt, and regular salt to taste.
7. Toss and mix all the ingredients until well coated and combined.
8. Let it cool down for 5-10 minutes, then add powdered sugar and sev namkeen, and mix well.
9. Kolhapuri Bhadang is ready. Store it in an airtight container and enjoy it with a cup of tea or whenever you desire a quick snack.
Tips
• Use Fresh Ingredients: Always use fresh and good quality mamra and spices for the best flavor.
• Adjust Spice Levels: Customize the amount of red chili powder and green chilies according to your heat preference.
• Even Roasting: Ensure the puffed rice is evenly roasted to achieve the perfect crunch.
• Storage: Store Bhadang in an airtight container to keep it crispy and fresh for longer.
- 4-5 cups Mamra or Kurmure/Puffed Rice
- 3-4 tbsp Oil
- ¼ cup Raw Peanut
- ¼ cup Sliced Dry Coconut
- 2 tbsp Roasted Chana Dal/Daliya
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Hing/Asafetida
- 5-6 Cloves Peeled Garlic
- 2-3 Chopped Green Chilies
- 7-8 Curry Leaves
- For Masala
- ¼ cup Roasted Chana Dal/Daliya
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Fennel Seeds
- 1 tsp Coriander-Cumin Powder
- 1 tsp Amchoor Powder
- Other Ingredients
- 1 tsp Rock Salt
- Regular Salt as Per Taste
- 1-2 tsp Powder Sugar (opt.)
- ½ cup Sev Namkeen (opt.)
- Dry roast mamra/puffed rice in a large kadhai or pan until crispy. Remove into a large mixing bowl and set aside.
- Roughly pound or crush the garlic cloves in a mortar and pestle or mince with a knife and set aside.
- For Masala
- Add all masala ingredients (roasted chana dal, red chili powder, turmeric, fennel seeds, coriander-cumin powder, and amchoor powder) into a blender jar and blend into a powdered masala. Set aside.
- Process
- Heat oil in a pan. Add raw peanuts, sliced dry coconut, and roasted chana dal. Fry until golden brown on medium flame.
- Using a slotted spoon, strain and remove the fried peanut mix into a bowl and set aside.
- In the same oil, add mustard seeds and cumin seeds. Once they start crackling, add hing.
- Add crushed garlic, chopped green chilies, and curry leaves. Fry until the garlic becomes golden brown on medium flame.
- Once the garlic is golden brown, pour the hot tempering over the roasted mamra/puffed rice.
- Add the fried peanut-coconut-chana dal mix, prepared masala powder, rock salt, and regular salt to taste.
- Toss and mix all the ingredients until well coated and combined.
- Let it cool down for 5-10 minutes, then add powdered sugar and sev namkeen, and mix well.
- Kolhapuri Bhadang is ready. Store it in an airtight container and enjoy it with a cup of tea or whenever you desire a quick snack.
Adjust Spice Levels: Customize the amount of red chili powder and green chilies according to your heat preference.
Even Roasting: Ensure the puffed rice is evenly roasted to achieve the perfect crunch.
Storage: Store Bhadang in an airtight container to keep it crispy and fresh for longer.
